Beetroot-Focaccia

Name: Beetroot-Focaccia
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 500 g + some flour; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 1⁄2 Cubes (21 g) Yeast; 12 TABLESPOONS Olive oil; 7-10 Tbsp Grease; 8-10 Stem(s) Thyme; 250 g pre-cooked beetroot (vacuum packed); 150 g Fresh goat cheese; 2 TABLESPOONS Whipped cream; 100 g liquid honey (e.g. forest honey); 2 TEASPOONS Pine nuts; 7-10 Tbsp coarse sea salt

AUTHOR
Xavier Baldwin

DIFFICULTY
not easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

500 g + some flour
1 TEASPOON Sugar
7-10 Tbsp Salt
1⁄2 Cubes (21 g) Yeast
12 TABLESPOONS Olive oil
7-10 Tbsp Grease
8-10 Stem(s) Thyme
250 g pre-cooked beetroot (vacuum packed)
150 g Fresh goat cheese
2 TABLESPOONS Whipped cream
100 g liquid honey (e.g. forest honey)
2 TEASPOONS Pine nuts
7-10 Tbsp coarse sea salt

Directions

1
Mix 500 g flour, 1 tsp sugar and 1 1⁄2 tsp salt in a mixing bowl. Dissolve yeast in 250 ml lukewarm water. Add 4 tbsp. oil and yeast water to the flour mixture and knead to a smooth dough using the dough hooks of the mixer.
2
Cover and leave to rise in a warm place for about 45 minutes.
3
Knead the dough with floured hands on a floured work surface. Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Roll out the dough on it. Cover and leave to rise in a warm place for about 30 minutes.
4
Meanwhile, wash the thyme, shake dry and pluck the leaves. Plane or cut beetroot into thin slices (Attention! - they stain strongly, it is best to wear disposable gloves). Mix the goat's cream cheese, cream and honey.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
6
Press several depressions into the dough. Spread the dough with honey cream cheese. Sprinkle with 8 tbsp. oil. Spread beetroot on top. Sprinkle with pine nuts. Sprinkle with about 3⁄4 thyme. Bake in the oven for 20-25 minutes.
7
Sprinkle with rest of thyme and sea salt.