Recipe: Yummy #GA4 #Week5 - “Beetroot Italian Focaccia Bread”

xx 16:40

#GA4 #Week5 - “Beetroot Italian Focaccia Bread”.

#GA4 #Week5 - “Beetroot Italian Focaccia Bread” You can have #GA4 #Week5 - “Beetroot Italian Focaccia Bread” using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of #GA4 #Week5 - “Beetroot Italian Focaccia Bread”

  1. Prepare 1/2 cup (120 ml) of extra-virgin olive oil.
  2. It's 2 of garlic cloves, finely minced.
  3. It's 1 tablespoon of chopped fresh thyme.
  4. Prepare 1 tablespoon of chopped fresh rosemary or 1 teaspoon dried.
  5. You need 1/4 teaspoon of fresh ground black pepper.
  6. It's 1 cup (235 ml) of warm water.
  7. It's 2 1/4 teaspoons of active dry yeast (1 packet).
  8. Prepare 1/4 teaspoon of honey.
  9. It's 2 1/2 cups (315 grams) of all-purpose flour.
  10. It's 1/2 teaspoon of fine sea salt.
  11. You need 1/2 cup of boiled Beetroot purée.

#GA4 #Week5 - “Beetroot Italian Focaccia Bread” step by step

  1. In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. Add 1 cup of the flour and all the other ingredients and Set aside. Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth..
  2. Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen)..
  3. Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly. You can decorate based on liking. Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack..
  4. .

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