Beetroot focaccia

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

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. 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 the beetroot; cool to room temperature.

4 Lightly flour a piece of baking paper. Gently place dough onto the paper and push into a 20cm x 30cm rectangle.

5 Firmly press the beetroot pieces and extra rosemary into dough. Cover;

PREPARING DOUGH Lightly flour a piece of baking paper. Gently place dough onto the paper and push from the centre out into a 20cm x 30cm rectangle. 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 boiling water on the lowest shelf in the oven.

7 Place baking paper and dough on a oven tray. Drizzle dough with remaining oil and scatter with remaining salt. Bake on the highest shelf for 20 minutes or until focaccia is golden and 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 sugar 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.

ARRANGING BEETROOT Firmly press the cooked beetroot pieces and extra fresh rosemary into dough. Cover, then stand for 30 minutes or until dough has risen by half.

SERVING FOCACCIA Bake focaccia on highest shelf for 20 minutes or until golden. Serve hot drizzled with beetroot syrup, topped with beetroot leaves and fresh rosemary sprigs, if you like.