About the Recipe
I’ve always loved focaccia—it’s one of those breads that feels fancy without actually being fussy similar to its french cousin Fougasse. Crispy on the outside, soft and pillowy on the inside, and so easy to play around with. This beet version might be one of my favorites yet. Roasted beets get blended right into the dough, giving it this gorgeous pink hue and a hint of earthy sweetness that pairs perfectly with a sprinkle of sea salt and a good drizzle of olive oil.
It’s the kind of bread that looks like you went all out, but really, it’s super simple—and a total conversation starter at the table. Whether you serve it with soup, slice it up for sandwiches, or just tear off pieces to snack on, it’s one of those recipes that’s as fun to make as it is to eat.
That gorgeous color: Thanks to the beets, this focaccia has a stunning pink hue that’s totally eye-catching and perfect for spring tables or gatherings.
Naturally sweet + earthy: The beets add a subtle sweetness and depth that plays beautifully with the olive oil and sea salt topping.
Soft, pillowy texture: Crisp edges with a tender inside—it’s the kind of bread you want to keep tearing into.
Totally customizable: Go simple with just olive oil and sea salt, or pile on your favorite toppings—herbs, veggies, even a sprinkle of cheese.
Make-ahead friendly: You can let the dough rise in the fridge overnight and bake it fresh the next day.
What You'll Love
Do I need to roast the beets first? Yes—roasting brings out their natural sweetness and gives you a smoother purée. Boiled beets can work in a pinch, but the flavor won’t be quite as rich.
Can I use a stand mixer to knead the dough? Absolutely! It saves time and makes the dough super smooth. Just use the dough hook and knead for about 8–10 minutes until it’s soft and elastic.
Will the beet flavor be strong? Not at all. It’s subtle and mellow—more of a slight earthiness and natural sweetness than anything overpowering.
Can I use canned or vacuum-packed beets? Yes, just make sure they’re plain (not pickled) and drain them well before puréeing.
Can I freeze the dough or baked focaccia? Yes! The dough can be frozen after the first rise, or you can freeze the baked bread (sliced or whole). Just wrap it well and reheat in the oven to crisp it up.
What if I don’t have red wine vinegar? You can swap in white wine vinegar or apple cider vinegar. It helps balance the sweetness of the beets and adds a little brightness.
Frequently asked Questions
Ingredients
250g cooked beets (about 1½ cups or 4 medium beets)
80g water (⅓ cup)
480g all-purpose flour (4 cups)
6g instant yeast (2 teaspoons)
40g extra virgin olive oil (3 tablespoons + more for greasing)
15g red wine vinegar (1 tablespoon)
20g honey (2½ teaspoons)
10g salt (2 teaspoons)
Topping Suggestions:
Olive Oil
Sea Salt
Onions
Herbs: Chives, Parsley, Rosemary. Oregano etc.
Olives
Tomatoes
Bell Peppers
Preparation
This focaccia, like all other focaccia, is extremely easy to make. Just a few key ingredients and you will have a beautiful bread ready to serve for lunch or supper. Just be sure to alot yourself a couple of extra hours to allow for the rising time.
1. Roast and Prep the Beets: If your beets aren’t cooked yet, roast them at 400°F (200°C) wrapped in foil for 45–60 minutes, or until tender. Let cool, then peel and chop. You’ll need about 250g (1½ cups) of cooked beet.
2. Blend Beets and Liquid: In a blender or food processor, combine the cooked beets, water, olive oil, vinegar, and honey. Blend until smooth and vibrant.
Make the Dough: Using 1 1/2 cups of the beet purée, warm it in the microwave (15 second intervals) so that it is warm to the touch (not boiling). Add in your instant yeast and stir. Wait until the yeast starts to activate (you can tell when a layer of small bubbles start to form on the liquid).
Add in the vinegar, olive oil, and honey. Give the mixture a few good stirs so that the liquid ingredients are all well incorporated.
Now, sift in the flour and salt.
First Rise: Using you hands, knead the ingredients together until you have a beautifully pink dough. Cover your bowl with a kitchen towel or some plastic wrap and let the dough rise (for 1-2 hours) or until it has doubled in size.
When the dough has risen punch the dough out so that it deflates.
Tip: Punching out the dough serves a crucial purpose in the bread-making process. When the dough is punched down, it helps to release the excess carbon dioxide gas that has built up during the fermentation stage. This punching action deflates the dough, allowing it to relax and redistribute the gas bubbles evenly throughout. It also helps to remove any large air pockets that may have formed during the rising process.
By punching out the dough, you create a more uniform texture and structure in the bread. It helps to develop a tighter crumb and prevents the formation of large air holes. Additionally, punching down the dough helps to strengthen the gluten network, resulting in a better rise and a more consistent texture in the final baked product.
Shape the Dough: Line a baking dish (approx. 28 x 18cm or 7 x 11'') with parchment paper.
Tip: Crunch the parchment paper up before placing it in the dish, this will make it easier to shape it into the corners and up the sides.
Using a pastry brush, brush the parchment paper with a bit of olive oil.
Place your beautiful pink dough onto the parchment paper, stretching it out so it covers the surface of the dish.
Dimple and Top: Cover and let rise again for about 40 minutes.
When you have let the dough rise for a second round, the real focaccia fun begins.
Drizzle on a bit of olive oil and sprinkle with some salt.
Get your hands ready, it is time to dimple the dough.
Using your fingers make finger indentations over the entire top layer of the dough. Dimpling the dough is not only fun, but actually has a few specific purposes (see below).
Why Dimple the Dough? Dimpling isn’t just for looks (though it definitely gives focaccia that rustic charm). Those little pockets help the olive oil and toppings soak into the dough instead of sliding off, and they also keep big air bubbles from forming so the bread bakes up evenly. It’s a simple step that adds flavor, helps with texture, and gives focaccia its signature look.
Next, have fun decorating the top of your bread. In this example I simply used some onions, chives, parsley and chili flakes. But, have fun decorating and creating your own masterpiece.
Bake: Preheat the oven to 425F.
Place the focaccia on the center rack in the oven and bake for 20-25 minutes or until a golden crust forms on the top.
Do not be surprised if the glorious pink dulls and becomes more golden. This is normal. It will still be beautiful, and most importantly delicious.
Serve as an accompaniment to a meal, or simply as a dish in of itself.
Hope you have fun with this and enjoy making it as much as I do.