Sponsored by Beetology

There’s something about a pillowy slab of focaccia that makes it a superior bread. And when it’s tinged in a tickle-me-pink, well, that enters another realm. This focaccia is ridiculously easy to pull off. All you need to do is mix it up, let it rise, and have fun with the toppings.

The secret to that gorgeous pink hue is Beetology’s beet powder. Not only does it provide a stunning pop of color that elevates the focaccia visually, but it also ties into the symbolism of Rosh Hashanah, where beets is one of the traditional simanim. It’s the perfect way to bring both beauty and meaning to your holiday table, keeping the focus on tradition while adding a modern, all-natural twist.

Watch how I make it here!

Beet Focaccia Recipe

Ingredients:

3 small Beetology cooked beets

2 cups water, divided

4 and 1/2 cups all purpose flour

2 teaspoons Beetology beet powder

2 teaspoons instant yeast

2 teaspoons kosher salt

3 tablespoons olive oil, divided

2 teaspoons flaky salt

1 teaspoon sumac

Chives and thyme, for topping

Directions:

1. In a small blender, blend beets with 1 cup water until smooth.

2. In a large mixing bowl, whisk flour, beet powder, yeast and salt until combined.

3. Pour the beet mixture along with remaining 1 cup water.

4. Using a spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. It will be quite, quite sticky!

5. Top with 1 tablespoon of oil and cover.

6. Proof in a warm spot until doubled in size, about 1-2 hours.

7. Oil a 9×13 inch pan with another 1 tablespoon oil. Transfer the dough into the pan and gently stretch to fit the pan.

8. Proof an additional 30-45 minutes.

9. Preheat oven to 425 degrees Fahrenheit.

10. Pour remaining oil over the dough and sprinkle with flaky salt.

11. Rub your hands with oil and gently press with all your fingers into the dough, making dimples throughout.

12. Top with chives and thyme and a generous sprinkling of sumac.

13. Bake for 30 minutes or until the edges are golden and the crumb is set. Cool completely before cutting into it.

14. Store in an airtight container or zip top bag for 3 days. Alternately, wrap in plastic wrap and store in the freezer for up to 6 months.

15. Reheat in a 350 degrees Fahrenheit oven for 10-15 minutes to bring it back to life.

About the author

Sina Mizrahi

19 articles • 209 recipes

Sina Mizrahi is a published photographer, recipe developer, and the blogger behind thekosherspoon.com, whose recipes are featured in Binah Magazine. She believes recipes should be simple and beautiful, and food to be a point of connection, a vehicle that gathers and sustains. She draws inspiration from modern cooking, her deep Sephardic background, and fresh, seasonal produce. She loves nothing more than being clustered around a dining table with friends and family and the blessings of good food. She currently lives in Jerusalem with her husband and many little ones who keep her days full and her heart fuller.

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