Previous Page
Feel good

Beetroot, Potato and Pecorino Foccacia

A wonderful pairing of sweet beetroot, tangy pecorino and soft potatoes on an airy focaccia make for a striking centre piece for any dinner table Credit - www. lovebeetroot. co. uk / @love. beetroot.

Start cooking

Tools

Details

10

Ingredients

8

Steps

Time

45'

Prep

40'

Cooking

85'

Total

Ingredients

  • 500gstrong white flour
  • 10gfine sea salt
  • 7gsachet instant dried yeast
  • 75mlextra-virgin olive oil, plus extra for drizzling
  • 250mllukewarm water
  • 300g300g new potatoes
  • 250g250g vac pack beetroot
  • 1 small handfulfresh thyme, leaves picked
  • 150gpecorino cheese
  • -sea salt
Make it now
  • Step 1

    Put the flour and instant yeast in the bowl of the KitchenAid Artisan Stand Mixer a stand mixer fitted with the dough hook. Mix on speed 1 for 20 seconds until all dry ingredients are well combined.

  • Step 2

    Add the water, olive oil and salt. Knead on speed 2 for 4 minutes. Knead the dough by hand for another minute. Form into a ball, brush the dough with olive oil and cover with a damp towel. Let rise for 1 hour or until doubled in size.

  • Step 3

    Meanwhile, put the potatoes in a pan of salted water and bring to the boil. Simmer for 15-20 minutes until just tender. Drain the potatoes and let them dry. While the potatoes are cooking, cut each beetroot into 6-8 wedges, discarding the juice. Once cool, cut the new potatoes into similar sized wedges.

  • Step 4

    Put the beetroot and potatoes in separate bowls. Add half of the thyme, salt and pepper and a splash of oil to each bowl and gently mix.

  • Step 5

    Roll out the dough until it’s 1 cm thick. Transfer it to a baking tray brushed with olive oil. Cover with a damp towel and let rise for 30 minutes.

  • Step 6

    Preheat the oven to 220°C.

  • Step 7

    Arrange the potatoes and beetroot over the top of the dough, pushing them in slightly. Crumble the Pecorino cheese over the top and add the remaining thyme leaves, then press everything further into the dough. Cover the tray and leave to prove for 30 minutes.

  • Step 8

    Drizzle with oil, then bake on the middle shelf of the oven for 35-40 minutes until cooked and golden. Remove from the oven, trickle with a little more oil, then sprinkle with sea salt. Serve warm.

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Burger Buns

Forget the store-bought buns and make your own burger buns at home.

  • 15' Prep work
  • 20' Cooking

Banana oat pancakes

These no-flour pancakes are very tasty and quickly made in a blender.

  • 5' Prep work
  • 15' Cooking

Perfect Pizza Dough

The only thin crust Italian pizza dough recipe you’ll ever need!

  • 65' Prep work
  • 20' Cooking

Beetroot, Potato and Pecorino Foccacia

Step 1

Put the flour and instant yeast in the bowl of the KitchenAid Artisan Stand Mixer a stand mixer fitted with the dough hook. Mix on speed 1 for 20 seconds until all dry ingredients are well combined.

Step 2

Add the water, olive oil and salt. Knead on speed 2 for 4 minutes. Knead the dough by hand for another minute. Form into a ball, brush the dough with olive oil and cover with a damp towel. Let rise for 1 hour or until doubled in size.

Step 3

Meanwhile, put the potatoes in a pan of salted water and bring to the boil. Simmer for 15-20 minutes until just tender. Drain the potatoes and let them dry. While the potatoes are cooking, cut each beetroot into 6-8 wedges, discarding the juice. Once cool, cut the new potatoes into similar sized wedges.

Step 4

Put the beetroot and potatoes in separate bowls. Add half of the thyme, salt and pepper and a splash of oil to each bowl and gently mix.

Step 5

Roll out the dough until it’s 1 cm thick. Transfer it to a baking tray brushed with olive oil. Cover with a damp towel and let rise for 30 minutes.

Step 6

Preheat the oven to 220°C.

Step 7

Arrange the potatoes and beetroot over the top of the dough, pushing them in slightly. Crumble the Pecorino cheese over the top and add the remaining thyme leaves, then press everything further into the dough. Cover the tray and leave to prove for 30 minutes.

Step 8

Drizzle with oil, then bake on the middle shelf of the oven for 35-40 minutes until cooked and golden. Remove from the oven, trickle with a little more oil, then sprinkle with sea salt. Serve warm.

top
Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.