Directions
500 g strong flour
400 ml of juice beet (see the recipe and how to obtain it on @carolinagelen ‘s recipe)
7 g dry yeast
1 tsp sugar
1 tsp full of salt
50 ml extra virgin olive oil
Topping
50 g goat cheese
15 g fresh thyme
In a large bowl mix all the ingredients. Stir until the flour is well incorporated, for 1-2 minutes.
Cover the bowl and put it in the fridge for at least 10 hours.
Transfer the dough to a parchment-covered baking sheet.
Cover and allow the dough to rise at room temperature for another 1 to 2 hours until the dough looks light and fluffy and risen.
Using the tip of your fingers press all over the top to create dimples.
Lightly drizzle with some olive oil then add your toppings: goat cheese and fresh thyme and sprinkle with the salt.
Preheat your oven to 230 C.
Bake the focaccia bread for 30 to 35 minutes and let it cool slightly.
Enjoy!
