Vibrant pink focaccia with earthy sweetness—fluffy, olive oil-rich, and visually stunning
Prep Time20 min
Rise Time2 hours
Bake Time25-30 min
Yield1 pan
Ingredients
Dough
1 (¼ oz / 7g) envelope active dry yeast
6 cups (24 oz / 780g) bread flour
2 tablespoons (0.6 oz / 17g) Diamond Crystal kosher salt
½ cup (5 oz / 110g) extra-virgin olive oil, plus ¼ cup for topping
Additional olive oil for oiling hands and pan
1 cup beetroot purée (see note below)
For Beetroot Purée
Approximately 5 small beetroots, roasted and cooled
2 tablespoons water
Topping
Flaky sea salt for sprinkling
Extra-virgin olive oil for drizzling
Optional: fresh herbs, garlic slices
Equipment
9×13-inch (23×33cm) rimmed baking sheet
Instructions
Prepare Beetroot Purée
Roast beetroots: Wrap beetroots in foil and roast at 400°F (200°C) until tender (about 45-60 minutes depending on size). Let cool completely, then peel.
Blend: Blend roasted beetroots with 2 tablespoons water until completely smooth. You need 1 cup of purée.
Make the Dough
Mix flour and beetroot: In a large mixing bowl, whisk together yeast, 3 cups bread flour, and the beetroot purée until combined.
Prepare wet ingredients: In a separate bowl, combine 2 cups warm water (about 110°F / 43°C), 2 tablespoons olive oil, and kosher salt. Stir to dissolve salt.
Combine: Gradually pour the water-oil mixture into the flour-yeast-beetroot mixture, stirring constantly until well combined.
Add remaining flour: Add the remaining 3 cups bread flour, stirring until dough comes together and forms a shaggy mass.
Knead: Turn dough onto lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
First Rise (Bulking Time)
Oil and rise: Place dough in large bowl greased with olive oil, turning to coat all sides. Cover with plastic wrap and let rise in warm, draft-free place for about 1 hour until doubled in size.
Shape and Second Rise (Proofing)
Preheat oven: Heat oven to 450°F (230°C). Generously grease a 9×13-inch rimmed baking sheet with olive oil.
Transfer to pan: Transfer risen dough to prepared baking sheet. Using your fingertips, press down and spread dough evenly across the entire pan.
Dimple the dough: Drizzle olive oil generously over top. Use your fingers to poke deep dimples all over the surface, making sure oil gets into all the nooks and crannies. This creates the signature focaccia texture!
Add toppings: Sprinkle flaky salt over the top. Add any optional toppings like fresh herbs or garlic slices.
Final rise: Let dough rest for 10-15 minutes while oven finishes preheating.
Bake
Bake: Bake for 25-30 minutes until focaccia is golden brown (with pink hue from beetroot) and cooked through. The edges should be crispy and the top should spring back when lightly touched.
Cool and serve: Remove from oven and let cool in pan for a few minutes before slicing. Best served warm or at room temperature.
Lior's Tips
Beetroot prep ahead: Roast beetroots the day before and store purée in the fridge. This makes the process much faster!
The pink color: The vibrant color fades slightly during baking but remains beautifully pink. Don't worry if it's not bright magenta—it's normal!
Don't skimp on oil: Focaccia needs generous olive oil for that crispy bottom and tender crumb. Use good quality extra-virgin olive oil.
The dimples are key: Those finger dimples aren't just decorative—they create pockets that catch olive oil and create amazing texture.
Pan matters: A metal pan works better than glass for getting a crispy bottom.
Flavor variations: The beetroot adds subtle earthy sweetness. It's amazing with goat cheese, arugula, or as a sandwich bread.
Storage: Store wrapped in foil at room temperature for 2-3 days. Reheat in oven to restore crispness.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw and reheat in 350°F oven for 10 minutes.
