Mini Beet Focaccia – Easy and Vegan!
mini beet focaccia. only 1 cup of flour.
I absolutely love focaccia, but there’s no denying how difficult the process is. It requires a ton of flour and oil, is tough to handle, and really only works for a large group. This Mini Beet Focaccia is designed for a small group, or even just for one! It has all the classic flavors and textures of traditional focaccia but takes half the time to make. If you’re a focaccia lover, this mini version will change your life!
How to Make Mini Beet Focaccia:
Mini Beet Focaccia Made in a Loaf Pan
This particular mini focaccia is made with beets. You really don’t taste the beets in the final recipe, but you are left with a beautiful pink color and some extra nutrients. If you’re not aware, beets are very high in iron. Here’s everything that you’ll need for the dough:
- Bread Flour. Regular flour works, but bread flour will take it to the next level.
- Beets. I used 2 small precooked beets as it was just so convenient. Click HERE to buy the exact precooked beets I used. You can probably use a raw beet, but you’ll have to play around with the measurements.
- Pitaya Powder. This isn’t a necessary ingredient, but I added it because I wanted my loaf to be as pink as possible. I didn’t notice any taste associated with it, so if you have any on hand (or beet powder) try it out!
- Active Dry Yeast.
- Sea Salt.
- Warm Water.
- Olive Oil.
For the toppings, I caramelized red onion slices with olive oil and a splash of balsamic vinegar. I topped that with fresh rosemary and flaky sea salt. You can use whatever you’d like but I highly recommend that trio!
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How to Perfect the Dough
The best part of this recipe is how EASY it is. You’re only working with one cup of flour so it’s significantly easier to knead and handle. It also doesn’t need to rest as long which cuts the time in half.
The key is giving the dough time to rest. It doesn’t need much since it is a small batch, but you absolutely cannot skip it. Once you mix your ingredients and form your dough, you’ll want to cover it with plastic wrap or a towel for 20 minutes. Use a thin spatula to fold the dough over itself a few times, then let it rest for another 20 minutes. The fold over process is done by using your spatula to secure one of the sides of the dough, stretching it upwards, then pressing it into the center of the dough. Rotate the bowl and repeat until you have a solid shaped ball.
Knead a final time then drizzle oil in a loaf pan. I used a 1lb pan, though this does NOT have to be exact. Use your hands to slightly stretch the dough out into the shape of the pan, but don’t force it. Drizzle a bit of oil on top. Cover and let rest for 40 minutes.
While it’s resting, make your caramelized onions. I thinly sliced 1/4 of a red onion and sauteed it in oil with a splash of balsamic vinegar. When the 40 minutes is up, use your fingers to dimple the dough. Gently stretch it towards the edges of the pan if it’s not there already. Again, don’t force it!
Cover and let rest for a final 20 minutes then decorate with the caramelized onions, fresh rosemary, and flaky sea salt. Bake at 400 degrees F for 20-25 minutes. Let cool slightly then enjoy immediately. You can keep it for a few days on the counter wrapped in foil, but I recommend eating it that same day.
{If you like this recipe, you’ll love my CHEDDAR JALAPENO MINI FOCACCIA and my ROSEMARY CORNBREAD MUFFINS.}
Mini Beet Focaccia
Ingredients
- 1 cup Bread Flour, You can also use All-Purpose Flour, but Bread Flour will result in a more authentic Focaccia
- 1 tsp Active Dry Yeast
- ½ tsp Sea Salt
- 2 Baby Beets, precooked
- 6 tbsp Warm Water, divided
- 2 tbsp Pitaya Powder, Beet Powder also works. You can also omit completely, it just gives the final result a nicer color.
- ¼ cup Olive Oil, divided
- ¼ Red Onion, thinly sliced
- 1 tbsp Balsamic Vinegar
Instructions
- Blend the 2 precooked baby beets with 2 tbsp of water and the optional 2 tbsp of pitaya or beet powder. Blend for about a minute or so.
- In a medium sized bowl, combine the flour with the active dry yeast and sea salt. Once combined, add the beet puree along with 3 tbsp warm water and 3 tbsp olive oil in the center. Use a spatula to stir together until a pink ball is formed. If the ball is feeling too dry, add more water by the tbsp.
- Once your ball is formed and the ingredients are mixed together, cover the bowl with plastic wrap or a towel. Let rest for 20 minutes then knead using a thin spatula. What you'll do is wet the spatula then use it to slightly lift one side of the ball upwards. Press it back down into the center of the dough ball. Rotate your bowl and repeat until you have a nicely formed dough ball. Cover and let rest for another 20 minutes.
- Knead for a final time then transfer your dough to a loaf pan. Make sure to add a quick drizzle of olive oil to the bottom of your pan first. Add another quick drizzle of oil on top of the dough ball then use your fingers to slightly press the dough into the shape of the pan. Don't force it, the dough will be smaller than the pan which is normal. Let it rest covered for 40 minutes to give it time to grow.
- After 40 minutes, uncover the dough and use your fingers to dimple the dough very gently stretching it towards the edges of the pan. Preheat the oven to 400 degrees then cover one final time for 20 minutes. Now would be the time to caramelize your onions – thinly slice 1/4 of a red onion then sautee in a drizzle of olive oil and a splash of balsamic vinegar. Stir often on a medium heat.
- Now it's time to decorate your focaccia! Add the caramelized onion on top along with flaky sea salt and fresh rosemary. You can also get creative and add whatever toppings you'd like. Add into the oven and bake for 20-25 minutes. I cooked mine for about 24 minutes and it was perfect.
- Let cool slightly then enjoy immediately! You can cover in foil and keep on the counter for a few days, but it is best fresh.