BEETROOT FOCACCIA

PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 6

3 teaspoons dried yeast

1½ teaspoons unrefined sugar

(see tips, previous page)

1¼ cups (310ml) warm water

2 cups (300g) white spelt flour

1 cup (150g) plain flour

1 tablespoon chopped fresh rosemary, plus 2 extra sprigs, chopped coarsely

1 tablespoon salt flakes

¼ cup (60ml) extra virgin olive oil 450g baby red beetroot, trimmed,

scrubbed, small leaves reserved 150g baby golden beetroot, trimmed,

scrubbed, small leaves reserved ¼ cup (55g) unrefined sugar, extra

1 Combine yeast, sugar and ¼ cup (60ml) warm water in a small bowl. Stand in a warm place for 10 minutes or until frothy. Combine the flours, rosemary and half the salt in a large bowl. Make a well in the centre. Add yeast mixture (Step A), the remaining warm water and 2 tablespoons of the oil. Use your hands to bring dough together.

2 Turn dough onto a floured work surface, knead for 10 minutes or until dough is smooth and elastic (Step B). Place dough in a lightly oiled large bowl; cover with a tea towel. Stand in a warm place to prove for 1 hour or until doubled in size.

3 Meanwhile, cook the red and golden beetroot separately in medium saucepans of boiling water for 20 minutes or until tender. Drain, reserving ½ cup (125ml) of the red beetroot cooking liquid. Peel. Halve or quarter beetroot; cool to room temperature (Step C).

4 Lightly flour a piece of baking paper. Gently place dough onto the paper and push into a 20cm x 30cm rectangle (Step D). 5 Firmly press the beetroot pieces and extra rosemary into dough (Step E). Cover; stand for 30 minutes or until risen by half.

6 Preheat oven to 220°C/200°C fan. Place a baking dish half filled with water on the lowest shelf in the oven. 7 Place baking paper and dough on an oven tray. Drizzle with remaining oil and scatter with remaining salt. Bake on the top shelf for 20 minutes or until golden and bread sounds hollow when tapped on the base.

8 Meanwhile, stir reserved beetroot cooking liquid and extra sugar in a small saucepan over low heat for 5 minutes or until it dissolves. Bring to the boil. Simmer on medium heat for 5 minutes or until syrupy. Cool. 9 Serve focaccia drizzled with syrup. Top with reserved beetroot leaves and fresh rosemary sprigs, if you like (Step F).

SERVING SUGGESTION

Serve focaccia with soft marinated goat’s cheese.