FOCACCIA with BEETROOT POOLISH

How to make PIZZA, BREAD or focaccia with beetroot poolish

FOCACCIA with BEETROOT POOLISH fermented 36/48 hours in the fridge, the resulting FOCACCIA will be a very beautiful color, tasty and very crunchy, ideal to accompany our meals

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FOCACCIA CON POOLISH DE REMOLACHA

FOCACCIA with BEETROOT POOLISH

Pizza en casa pro
very tasty and crunchy dough
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
full fermentation 4 hours
Total Time 4 hours 40 minutes
Course main dish, pizza
Cuisine italian, Mediterranean
Servings 6 people
Calorías 495 kcal

Instructions
 

  • 1. In a bowl, quickly mix the flour with the water and let the dough rest for 30/45 minutes.
    2. Add the fresh yeast dissolved in the water and the beetroot poolish made 48 hours before
    3. We knead with a kitchen robot using the hook for 6 / 8 minutes
    TIPS: we can knead with a mixer with kneading rods or by hand, it will take a little longer, but the result will be just as delicious.
    4. Add the fine salt
    5. We continue mixing with the mixer for 8 / 10 more minutes, until we get a smooth dough without lumps
    6. We grease the work table with oil, turn our dough over, stretch it out and let it relax without touching it for 15 minutes
    7.Next we will work the dough with the help of a spatula to give the dough more strength (watch video)
    8. We will put our focaccia dough to ferment in a container greased with oil, covered and protected from drafts until it doubles its size (1:30 / 2 H)
    9. Sprinkle the table with hominy, turn the dough over and divide it into 2 greased baking trays
    10. Cover and let ferment for 30/45 minutes (while heating the oven at maximum power)
    11. With the tips of the fingers we make the typical holes of the focaccia
    12. Add fresh rosemary, with a steamer, drizzle with water, extra virgin olive oil and finish with a generous pinch of maldon salt
    13. Bake for 15/16 minutes at 250 ¬įC /464 ¬įF static mode in the lowest part of the oven on top of the special stone for ovens
    14. We put our focaccia on top of a rack to dissipate the humidity for 2/3 minutes
    15. We can now cut and enjoy our delicious focaccia
    BUON APPETITO
    FOCACCIA CON POOLISH DE REMOLACHA

Video

Nutrition

Serving: 1porciónCalorías: 495kcal
Palabras Calves beetroot, flour, fresh yeast, watwr
Tried this recipe?Let us know how it was!

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As you can see in the video, this FOCACCIA with BEETROOT POOLISH can be made very easily and the result is deliciousūüėč

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