Print

Pink Beet Focaccia with Cherry Tomatoes and Rosemary

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pink Beet Focaccia is naturally colored with roasted beet purée and studded with juicy cherry tomatoes, rosemary sprigs, and sesame seeds. Soft, savory, and beautifully vibrant, it’s a showstopping bread perfect for brunch, garden parties, or colorful baking days.

Ingredients

  • 3 3/4 cups all-purpose flour

  • 1 1/4 cups warm water

  • 1 tbsp instant yeast

  • 2 tsp sugar

  • 1 1/2 tsp salt

  • 1/2 cup beet purée (roasted or boiled and blended)

  • 1/4 cup olive oil, plus extra for drizzling

  • 1 cup cherry tomatoes (mixed colors)

  • 2 tbsp white sesame seeds

  • 1 tbsp black sesame seeds

  • 6-8 sprigs fresh rosemary

Instructions

  1. In a bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

  2. Stir in beet purée, salt, and olive oil until combined.

  3. Gradually add flour, mixing until a sticky dough forms.

  4. Knead on a floured surface for 5–7 minutes until smooth and elastic.

  5. Place in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled.

  6. Oil a 9×13-inch baking dish and transfer the dough into it. Gently stretch to fill the dish. Let rise 20–30 minutes more.

  7. Preheat oven to 400°F (200°C).

  8. Dimple the dough with your fingers. Press in cherry tomatoes and rosemary.

  9. Sprinkle with white and black sesame seeds. Drizzle generously with olive oil.

  10. Bake for 25–30 minutes or until golden, crisp at the edges, and bubbling on top.

  11. Cool slightly before slicing and serving.

Notes

  • Use pre-roasted or steamed beets for smoother purée and sweeter flavor.

  • Great served warm with vegan butter, labneh, or olive oil dip.

  • Can be made in advance and rewarmed in the oven for serving.

  • Customize with other herbs like thyme or basil for variety.

 

Find it online: https://yumfoodusa.com/pink-beet-focaccia-with-cherry-tomatoes-and-rosemary/