Mini Beet Focaccia
Delicious Mini Beet Focaccia made with only 1 cup of flour!
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
- 1/2 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.
- 1/4 cup Olive Oil, divided
- 1/4 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.