I love using beetroot in baking, whether its bread or a cake, it adds a great earthy flavour. I used it in this focaccia and added caramelised balsamic red onions, ricotta, thyme and blackberries. it was so nice eaten warm dipped in some extra virgin olive oil. the colour of the dough before its cooked its an amazing bright pink colour but once its baked it turns to more of a red colour. because of the colour of the dough its so fun to make with children.
as a child I lived on beetroot, I even insisted on having picked beetroot sandwiches in my packed lunch and by lunch time the beetroot had dyed the bread pink, I loved the colour pink so that may be why. my family think I’m weird as I would quite happily eat beetroot out of the jar.
recipe
- 150g cooked beetroot (2 small)
- 300g strong white flour
- 1 sachet 7g fast action yeast
- 5g salt
- 80 ml olive oil plus more for kneading
- 180 ml water
- semolina for dusting
- red onion
- 2 tbsp. butter
- 2 tbsp. brown sugar
- 2 tbsp. balsamic vinegar
- 10 blackberries
- 4 sprigs of thyme
- 6 tbsp. ricotta
Michele says
Looks amazing. Never been a beet fan, maybe I need to rethink that – you always inspire me, Aimee!
btw for some reason i can’t use capital letters on my comment, so your name is in lowercase, odd huh?
twiggstiudios says
Thankyou Michele I’m glad you like it xxx
This looks insane! beetroot always makes everything such a brilliant colour doesn’t it? I made a beetroot ketchup and debated eating it because the colour was too pleasing! x
hi Rachel yes I love using beetroot it makes everything look amazing xxx