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Beetroot and goat's cheese focaccia
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious vegetarian focaccia loaded with sweet baby beetroot and creamy goat's cheese.
Ingredients:
  • 2 tsp (7g/1 sachet) dried yeast
  • 5.00 gm caster sugar
  • 375ml (1 1/2 cups) warm water
  • 450g (3 cups) bread & pizza plain flour
  • 4.80 gm table salt
  • 36.40 gm olive oil
  • 2 bunches baby beetroot, trimmed leaving 2cm of stem attached, scrubbed
  • 80ml (1/3 cup) with Veggies Beetroot, Apple, Carrot, Pineapple & Mint juice
  • 55g (1/4 cup) caster sugar, extra
  • 2.65 gm lemon juice
  • Sea salt flakes, to sprinkle
  • 120g pkt goat's cheese, crumbled
  • Beetroot micro herbs, to serve
Instructions:
  • In a small bowl, mix together yeast, sugar, and 60ml (1/4 cup) of water. Let it sit in a warm place for 10 minutes or until it becomes foamy.
  • In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and remaining water. Use your hands to combine the dough. Transfer to a clean work surface and knead for 10 minutes until smooth and elastic. Brush a large bowl with some oil, place the dough inside, cover with a tea towel, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
  • Grease a large baking tray with a drizzle of olive oil. Place the dough onto the tray and shape it into an oval measuring about 18 x 29cm. Cover and let it proof for 45 minutes, or until slightly risen.
  • Cook the beetroot in a large saucepan of boiling water for 25 minutes until tender. Then, drain and peel under cold running water, and cut into halves or quarters.
  • Carefully fold the dough into thirds and flip it over, gently shaping it into a slightly larger oval. Press the beetroot pieces firmly into the bread. Cover the dough and let it proof for 30 minutes.
  • Preheat the oven to 250°C/230°C fan forced. Place a tray of water in the oven to create steam for a crispy crust. Drizzle the bread with remaining oil, sprinkle with sea salt flakes, and bake on the highest shelf for 20 minutes until golden and hollow-sounding. Allow the bread to cool before serving.
  • In a small saucepan, gently combine the juice and extra caster sugar over low heat until the sugar dissolves, about 5 minutes. Increase heat, bring to a boil, and simmer rapidly for 5-6 minutes until it thickens into a syrup. Stir in the lemon juice.
  • Top the focaccia with goat's cheese and small beetroot leaves before generously drizzling the beetroot syrup over it.

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