Beet Focaccia with Pink Scallion Butter

 
 

Ingredients

 

  • 1 lb. of red beets 

  • 4.5 cups of all purpose flour 

  • 2 ¼ teaspoons of dry active yeast 

  • ½ cup of olive oil

  • 1 tablespoon of vinegar (white recommended) 

  • ½ cup of granulated sugar 

  • Sea salt and flakey salt 

  • 2 cups of water (more as needed) 

  • 1 tablespoon of butter 

  • 1 tablespoon of scallions finely chopped

Instructions

  1. begin by washing and chopping raw beets. Add to a food processor or blender with 2 cups of water. Blend and add more water as needed. Strain mixture through a cheesecloth to create a beet juice. Reserve 1 teaspoon for the butter. 

  2. microwave 2 cups of beet juice until warm. Add yeast and sugar and stir until dissolved. Add 1 teaspoon of salt, 2 tablespoons of olive oil and 1 tablespoon of vinegar. In a stand mixer, slowly add flour to the beet juice mixture until a sticky ball of dough is formed. Coat dough in olive oil and let rest in a bowl with a warm wet rag on top for at least 1 hour, or until it has doubled in size.

  3. Preheat the oven to 450 degrees. Coat a 9 by 12 pan in olive oil. Add dough and stretch to the edges. Pour ½ tablespoon of olive oil on top and dimple with your fingers. Top with flakey salt and bake for 25 minutes or until edges are dark. (To preserve the pink color, place bread on the middle rack of your oven and a sheet pan on top). 

  4. While the bread is baking, soften 1 tablespoon of butter. Mix with 1 teaspoon of beet juice and scallions. Allow to cool. Serve your beet red bread with your pink butter and enjoy!


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