No-Knead Beet Focaccia Bread
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This delicious beetroot focaccia is very soft and chewy. The beauty of this recipe is that it takes very low effort or specific machines as it is a no-knead focaccia bread recipe.
You can enjoy this delicious bread as is or get even fancier and make sandwiches with it!
We are totally in love with this recipe and can't wait for you to try it at home!
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 25 mins / Servings: 6 people
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Levain
1.25 oz (35g) - Mature starter
1.25 oz (35g) - All-purpose flour
1.25 oz (35g) - Whole-wheat flour
2.5 oz (70g) - Water
Focaccia Bread
3 cups (440g) - All-purpose flour
½ tsp (6g) - Sea salt
2 pinches - White pepper
1 tbsp (3g) - Rosemary (fresh or dried)
Levain
1½ cups (360ml) - Beet juice
3 tbsp (45g) - Olive oil
Topping
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Levain
1 - Weigh 1.25 oz (35g) of starter in a glass jar. Then, add the two flours and water. Mix until well combined using a silicone spatula, place the lid on without screwing it, and place the jar into a warm spot overnight.
The next day...
Focaccia Bread
1 - Peel the red beats using a peeler and roughly chop them using a sharp knife.
Tip: We recommend you use a Santoku knife for this task. Sabatier knives are excellent french blades we recommend for professional and home cooks. We also love this reversible cutting board with integrated hand grips from John Boos.
2 - Then, extract the juice from the beats using a good quality juicer and set it aside.
3 - To a large mixing bowl, add the flour, sea salt, pepper, and rosemary. Then, mix using a spatula.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
4 - Add the levain, beat juice, and olive oil to the flour mix. Gently stir everything with your spatula until well combined. Scrape down the sides of the bowl with a bowl scraper. Cover the dough with a towel and let it rest in a warm spot for 2 hours.
5 - Lightly oil your fingers and gently grab the top edge of the dough. Stretch it and fold it to the opposite side like an envelope. Repeat the stretch and fold process on all 4 sides.
6 - Cover the bowl with a towel again and let the dough rest for 1 hour.
7 - Line a baking dish with parchment paper and spread about 2 tbsp of olive oil evenly on the bottom and the sides with a pastry brush (boar/silicone).
8 - Carefully transfer the focaccia to the baking dish, making sure not to break any air bubbles.
9 - Gently push down the dough toward the corners of the baking dish while making sure it is as even as possible. Then, cover it with plastic wrap and refrigerate it overnight.
The next day...
10 - Preheat your oven to 365°F (185°C).
11 - Dig little holes in the focaccia using your lightly oiled fingers and set it aside.
12 - Cut some cherry tomatoes in half and roughly slice some shallots to taste. Then, arrange them on top of the focaccia and bake it for about 25 minutes in a 365°F (185°C) oven.
13 - Once cooked, transfer the focaccia to a cooling rack immediately, remove it from the parchment paper and allow it to cool.
14 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.