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Sourdough Beet Focaccia

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. 

Ingredients

Scale

 

Instructions

  1. Combine Ingredients
    In a bowl, mix together the honey, water, beet juice, salt and sourdough starter.

    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!

  2. Let Rest 
    Cover the bowl and let rest for 2 hours until dough appears to have risen. You may even have some bubbles at the top of the dough.
  3. Stretch & Fold
    Pull the dough up on one side and fold over onto itself. I typically repeat this for 4 sides. Don’t work the dough too much, but you will feel the dough start to feel a little “thicker.” Now cover and let rest again for another 4 hours or until dough as about doubled in size. Make sure to judge when the dough is ready based on how much it has risen, not on a specified amount of time.
  4. Move Dough to Baking Pan or Sheet
    Once the dough appears to have almost doubled in size, lightly oil your hands and scrape dough onto your pan. Slowly start working to dough towards the outer edges to cover the pan. I typically leave the dough about 1 -2 inches tall.

    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.

  5. Get Gooey
    Drizzle olive oil all over the top, and then push all fingers into the dough through to the pan and repeat throughout the entire dough. 
  6. Bake
    Bake at 400° F for 15 minutes. Lower temperature to 375° F and bake for an additional 10 minutes.