Roasted Beetroot, Goat Cheese, and Dill Focaccia

Roasted Beetroot, Goat Cheese, and Dill Focaccia ingredients

• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 2 whole Medium beetroots
• 4 oz Goat cheese
• 2 tbsp Fresh dill
• 1 tsp Flaky sea salt
• 2 tbsp Extra virgin olive oil

How to make Roasted Beetroot, Goat Cheese, and Dill Focaccia

1. Begin by preparing the focaccia dough: In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1.5 tsp fine sea salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms, then knead in the bowl for 2-3 minutes until most of the flour is incorporated and no dry spots remain.
3. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size and is bubbly.
4. While the dough rises, prepare the beetroots: Preheat your oven to 400°F (200°C). Wash and trim the beetroots, then wrap them individually in foil. Roast for 45-60 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and cut into 1/4-inch thick slices or small wedges.
5. Pour 2 tbsp extra virgin olive oil into a 9x13-inch baking pan and spread it evenly over the bottom and sides. Gently transfer the risen focaccia dough into the prepared pan, turning it to coat lightly with oil.
6. Stretch the dough gently to fill the pan, or push it out to the edges. Cover loosely with plastic wrap and let it rest for another 30 minutes to an hour in a warm spot, allowing it to relax and expand.
7. Once the dough has rested, preheat your oven to 425°F (220°C). Drizzle a little more olive oil over the dough, then use your fingertips to gently press dimples all over the surface. Do not deflate the dough entirely.
8. Arrange the roasted beetroot slices evenly over the dimpled focaccia dough. Crumble 4 oz of goat cheese over the beetroot, then sprinkle with 1 tsp flaky sea salt.
9. Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The beetroots will be slightly caramelized and the goat cheese lightly browned.
10. Remove from the oven and immediately sprinkle with 2 tbsp fresh dill. Let the focaccia cool in the pan for 10 minutes before transferring to a cutting board. Slice and serve warm or at room temperature.

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