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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
  • 1 kg light spelt flour
  • 3 tsp salt
  • 1 parcel dry yeast (approx. 7 g)
  • 5 dl beetroot juice
  • 3 dl water
  • 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
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.
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.

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