The prettiest focaccia you ever did see! This bright pink dough comes together in a matter of minutes, because there’s no kneading involved. The structure and the flavor develops overnight in the fridge while you sleep. Beet juice is a natural coloring agent, turning bread a deep, beautiful crimson. (Don’t worry, you don’t need a juicer. A blender does the trick!) The juice also adds a sort of sweet, very pleasant earthiness to the focaccia, which works well with a fresh cheese dip, olive oil and vinegar, or fruit jam. Before baking, top the dough with flaky salt, or take it to the next level with bonus toppings like torn green olives, sliced pickled beets, really whatever you want. Psst: Because we’re working with natural food coloring, the exact shade of your bread might look a little different than mine. That’s okay! It’ll be delicious no matter what.
- Prep time 10 hours 15 minutes
- Cook time 35 minutes
- Serves 6 to 10
(about 4 medium) organic beets, washed, peeled, and chopped
(2/3 cup) water, plus more as needed
(about 2 1/4 teaspoons) active dry yeast
(about 3 tablespoons) extra-virgin olive oil, plus more for drizzling
(2 tablespoons) granulated sugar
(about 1 tablespoon) white vinegar
(about 4 1/2 cups) bread flour
(2 teaspoons) kosher salt
- Blend the beets with the water, then juice this mixture using a cheesecloth, sieve, or kitchen towel. Measure out 400 grams of beet juice.
- Heat the juice in a microwave or saucepan over low heat until lukewarm. Pour the juice into a large bowl, sprinkle the yeast on top, and mix until dissolved. Add the oil, sugar, and vinegar to the bowl, and mix until the sugar has dissolved. Add the flour and salt, then roughly mix the dough until there are no more visible dry spots. The dough should have a sticky consistency.
- Drizzle oil all over the dough and inside the bowl. Roughly shape the dough into a ball. Cover the bowl and refrigerate for 8 to 12 hours.
- Drizzle some oil in a 13.75x10.5-inch (or similar) baking dish. Take the dough out of the fridge and punch it down. Transfer the dough to the oiled baking dish and gently pat it into the dish. Cover the dish and let the dough proof for 1 1/2 to 2 hours, until doubled in size.
- When the dough is almost fully proofed, heat the oven to 450°F (235°C). If you have a fan in your oven, turn that on as well.
- When the dough is ready, drizzle it with oil, then oil your hands too. Dimple the dough using your fingers. Sprinkle lots of flaky salt (and any other toppings of your choice) on top.
- Place the focaccia on the middle rack of your oven. Place an empty baking sheet on the top rack—this will protect the focaccia’s vivid color, so don’t skip this step or you’ll end up with a duller hue. Bake for 25 to 35 minutes, until the bottom of the bread looks dark and crispy.