This sourdough beet focaccia is the perfect bubbly interior texture, mixed with the earthy taste from fresh beets. Goes perfectly with olive oil (even flavored olive oils) and balsamic vinegar.
Once combined, add the flour. Knead. I prefer to knead with my hands, but you can also use the dough hook in a kitchen aid mixer if you prefer. Knead until dough is fully “beet color” and no loose flour is present. If using a kitchen aid mixer, mix until dough starts to pull away from the sides of the bowl.
Dough will be sticky to the touch and feel more wet that a normal sourdough loaf dough. That is how it should be!
Let the dough rise again for a few hours until it appears bubbly. I have left it covered overnight before to get a good rise.