Ligurian Beet Focaccia

Ligurian Beet Focaccia

Chef notes

The prettiest pink and most marvelously magenta no-knead beet-a-licious focaccia! The beets add a sweet earthiness and it’s brined-before-baked making for a perfectly chewy-on-the-inside and crispy-on-the-outside focaccia that’s full of fabulously colorful flair!

If you’ve been following my Instagram adventures lately, you know I’ve been quasi obsessed with making beet-a-vicious focaccia ever since I laid eyes on Carolina Gelen’s fab creation! Been experimenting with all sorts of focaccia making ways; from how it’s made, to what it’s made with (to fermenting times and more. And this unofficially yet very rigorous focaccia research let to me Samin Nostrat & Diego making Ligurian focaccia on Netflix.

That fabulous color is au natural and from roasted and pureed beets. Gotta love that natural coloring agent that’s beet juice! Sometimes the hue is pinker. Sometimes it’s more purple. That’s what happens when ya work with a natural coloring agent; the exact shade is a bit variable but always fabulous!