Beet focaccia takes the classic Ligurian bread and gives it a stunning magenta twist with earthy roasted beets. This olive oil–rich bread has a light, tender crumb, a crisp golden crust, and the signature dimpled surface that makes focaccia irresistible.
WHAT YOU’LL NEED: flour, salt, yeast, olive oil, beets, honey, vinegar and water.
I fell for beet focaccia after seeing Carolina Gelen’s version and then experimented with techniques and timings. I also drew inspiration from Samin Nosrat’s Ligurian focaccia approach, adapting the brine and fermentation to keep the bread flavorful and colorful.
Team brine-your-focaccia for the win — the brine adds a lovely salty finish that collects in the dimples and contrasts beautifully with the beet flavor.
THAT FABULOUS COLOR
The color comes naturally from roasted and pureed beets. Because beet juice is a natural dye, shades vary from bright pink to deeper purple depending on the beets and roasting method. Expect beautiful variability rather than an exact match every time.
Three different roasted beet doughs can yield three different shades of pink and purple.
Ligurian Focaccia
Ligurian focaccia is a brined, long-fermented bread from northwestern Italy. Traditionally, a salt-and-water mixture is poured over the dough before the final rise and then baked. I adapted this technique and added a touch of white vinegar to the brine to help maintain the beet color, since some color fades in the oven.
The brine pools in the dimples and the vinegar often brightens the beet hue to a hot pink in those pockets.
Note: The dough will be very wet — that’s normal. The brine helps create a crisp, flavorful crust.
Key Ingredients: yeast, flour, salt, olive oil
All-purpose flour: Use it for this recipe; it lends the right structure and texture.
Olive oil: Use good-quality olive oil — it plays a starring role in this bread.
Diamond Crystal kosher salt: Preferred for texture and measure; adjust amounts if using a different salt variety.
Finish the focaccia with fresh or dried herbs, edible flowers, or any toppings you like. Plan ahead — the dough rests overnight for optimal flavor and texture — and enjoy the creative process.
Don’t worry if the color fades in the oven; the focaccia still tastes delicious even if the magenta softens.
Beet Focaccia: Marvelously Magenta No-Knead Bread
Adapted from Samin Nosrat’s Salt, Fat, Acid, Heat.
20 mins
30 mins
16 hrs
Ingredients
For the Beet Puree
- 4 medium beets roasted, cooled, and skinned
- 1/4 – 3/4 cup water
For the Dough
- 2½ cups lukewarm water
- ½ teaspoon active dry yeast
- 2½ teaspoons honey
- 5 1/3 cups all-purpose flour
- 2 tablespoons Diamond Crystal kosher salt (or 1 tablespoon fine sea salt)
- 10-11 tablespoons olive oil, divided for dough, pan, and finishing
- Flaky salt for finishing
For the Brine
- 1½ teaspoons Diamond Crystal kosher salt
- ⅓ cup lukewarm water
- 1 tablespoon white vinegar
Instructions
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Chop roasted, cooled, and skinned beets. Puree in a blender, adding water a tablespoon or two at a time until smooth. Measure 1½ cups of puree and set aside.
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In a medium bowl, mix the lukewarm water, yeast, and honey until dissolved. In a large bowl, whisk flour and salt. Add the yeast mixture, 4 tablespoons olive oil, and 1½ cups beet puree. Stir until the flour is just hydrated. The dough will be very wet; no kneading required. Cover tightly and leave at room temperature to ferment until at least doubled, about 12–14 hours depending on temperature.
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When ready to bake, oil an 18×13-inch rimmed baking sheet with 2–3 tablespoons olive oil. Gently fold the dough onto itself with a spatula or oiled hands and transfer to the sheet. Drizzle another 2 tablespoons oil over the dough and gently stretch it toward the edges by sliding hands underneath and pulling outward. The dough will retract; repeat stretching every 10–15 minutes for about 30 minutes until it fills the pan.
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Dimple the dough by pressing oiled fingertips into the surface at an angle, using the pads of your first three fingers.
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Make the brine by stirring the salt, water, and vinegar until the salt dissolves. Pour the brine over the dough to fill the dimples. Let the dough proof at room temperature until light and bubbly, about 45 minutes.
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Thirty minutes into the final proof (15 minutes before baking), preheat the oven to 450°F and place a baking stone or an inverted baking sheet on the center rack. Let it get very hot before baking.
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Sprinkle the focaccia with flaky salt to taste, remembering the brine already adds salt.
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Bake the focaccia directly on the preheated stone or inverted pan for 25–30 minutes, until the bottom is golden and crisp. Move the focaccia to the upper rack and bake 5–7 minutes more to finish browning the top.
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Remove from the oven and brush the surface with 2–3 tablespoons olive oil. Let cool for 5 minutes so the oil absorbs. Serve warm or at room temperature.
Video
Notes
Want More Beet Recipes?
If you love beets, try beet hummus and explore other magenta recipes for inspiration.
- Roasted Beet Soup — nourishing and comforting.
- Roasted Beet & Blood Orange Salad — a winter salad dream.
- Roasted Beets with Tahini Drizzle — caramelized beets with lemony tahini and za’atar.
- Roasted Beet & Goat Cheese Dip — earthy beets blended with tangy goat cheese.
- Beet-Cured Salmon — salmon cured with beets and spices; deceptively simple with time as the secret ingredient.
If you try this focaccia, leave a comment or tag @danielagerson on Instagram so others can see your version. Keep exploring seasonal recipes and colorful produce guides to inspire playful cooking.
Let’s make waves in the kitchen.