Prep Time 5 minutes - Total Time 4 hours - Makes 1
Bread good, feta good, beetroot good, stick it all together and it’s the best focaccia combination ever!
I could eat the whole thing to myself, warm straight out of the oven. But it’s also amazing cold for a sandwich or just to tear up and dip into extra-virgin olive oil and balsamic vinegar.
500 g of strong bread flour.
1 tsp of dry thyme.
1 tsp of salt.
1 tbsp of honey.
1 tbsp of olive oil.
280 ml of milk.
7 g sachets of fast action yeast.
70 g of feta, broken into little nuggets.
1 cooked beetroot, cut into small cubes.
First start by pouring the milk, yeast, olive oil and honey into a jug and give it a good mix, leave it to stand for 10 minutes.
In a large bowl mix the flour, salt, thyme and make a well in the middle. Now pour in the yeast mix and combine with the flour using a fork. Then tip out the dough onto a worktop and knead for 10 minutes.
Shape the dough in a large ball and place it back into the bowl. Cover with cling film and a tea towel. Leave in a warm place for anything between 2-3 hours or until doubled in size.
Once the dough has doubled, get a rectangle roasting tin (20 cm x 25 cm ) and drizzle with a little oil and rub all over. Now knock back the dough, pop into the tin and stretch/shape into the size of the tin. Cover again with cling film and a tea towel and leave till risen once again for another hour or till doubled in size.
It’s now time to make your focaccia. Press your fingers into the dough to make small pockets. Push the feta and beetroot into the holes, drizzle the top with a little extra-virgin olive and a sprinkling of flaky salt. Then into a preheated oven set at 200℃ for 20 minutes. Once out of the oven and still hot give it another drizzle with oil. Cut up into whichever way you fancy and serve.