beetroot focaccia

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix flour, sugar and salt in a bowl. Crumble yeast in 250 ml lukewarm water and dissolve in it while stirring. Add 4 tbsp. olive oil and yeast water to the flour mixture and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes

2. 2

   Then knead well with floured hands on a floured work surface. Grease a baking tray (32 x 39 cm) and dust with flour. Roll out the dough on it. Cover and leave to rise in a warm place for about 30 minutes.

3. 3

   In the meantime, wash the thyme, shake dry, and pluck the leaves roughly from the stalks. Cut beetroot into thin slices. Mix cream cheese and cream

4. 4

   Press several small depressions into the dough. Spread the dough with cream cheese. Sprinkle with honey and 7-8 tablespoons of olive oil. Spread beetroot on top. Sprinkle with 3/4 of the thyme and pine nuts

5. 5

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven, sprinkle with remaining thyme and coarse salt

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
300 kcal

CARBS
39 g

FATS
13 g

PROTEINS
6 g