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Beetroot focaccia with spring butter
20 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 250
  • Fat about 6g
  • Carbohydrates about 40g
  • Protein about 8g
This is needed
This is needed for 1 bread
Dough
  • 1 kg light spelt flour
  • 3 tsp salt
  • 1 parcel dry yeast (approx. 7 g)
  • 5 dl beetroot juice
  • 3 dl water
Focaccia
  • 2 tbsp olive oil
  • 0.5 bunch wild garlic
  • 0.5 bunch sage, leaves torn off
  • 0.5 bunch rosemary, needles removed
  • a little sea salt
Spring butter
  • 0.25 tsp sea salt
  • 80 g butter, soft
  • 0.25 bunch wild garlic, finely chopped
  • 1 tbsp dried flowers
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in the food processor bowl. Pour in the beetroot juice and water, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.
Focaccia
Spread the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers. Drizzle with oil, cover the dough and leave to rise for a further 30 mins. Top with the herbs, make indentations with oiled fingers, sprinkle with salt.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, allow to cool slightly on a cooling rack.
Spring butter
Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the salt, wild garlic and flowers, serve with the lukewarm or cooled focaccia.
How-tos

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