Beetroot Focaccia with Blue Cheese
recipe

A delicious beetroot focaccia combining soft dough, sweet beets, and salty blue cheese. Perfect as a savory snack or side dish for a meal.
Preparation Time: 1 night + 1.5 hours
Serving Size: about 4-6 people

Ingredients:

- 260 g all-purpose flour
- 180 g water
- 5 g olive oil
- 5 g salt
- 3 g yeast
- 2 g gluten
- Cooked beetroot, cut into wedges
- Blue cheese (e.g., St. Augur)
- Olive oil
- Salt

Instructions:

1. In a bowl or stand mixer, combine all the dough ingredients (flour, water, olive oil, salt, yeast, and gluten) and mix well. Knead the dough until it is completely smooth.
2. Place the dough in a greased bowl, cover, and let it rest in the refrigerator overnight.
3. Remove the dough from the refrigerator and allow it to come to room temperature, about 1 hour.
4. Transfer the dough onto a parchment-lined baking sheet and shape it into an even layer.
5. Gently poke the cooked beetroot wedges into the dough.
6. Crumble the blue cheese over the top. Drizzle with olive oil and sprinkle with salt.
7. Let the focaccia rise for 15 minutes before baking.
8. Bake in a preheated oven at 220°C (428°F) for about 20-25 minutes, until the top is beautifully golden.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 7 g
- Carbohydrates: 38 g
- Fat: 9 g
- Fiber: 2 g

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