Beetroot focaccia with spring butter

Total: 3 hr 20 Min. | Active: 20 Min.
Nutritional value / 100 g: 250 kcal
, Fat: 6 g
, Carbohydrate: 40 g
, Protein: 8 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg light spelt flour
3 tsp salt
1 parcel dry yeast (approx. 7 g)
5 dl beetroot juice
3 dl water


2 tbsp olive oil
½ bunch wild garlic
½ bunch sage, leaves torn off
½ bunch rosemary, needles removed
a little sea salt

Spring butter

80 g butter, soft
¼ tsp sea salt
¼ bunch wild garlic, finely chopped
1 tbsp dried flowers
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How it's done

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Mix the flour, salt and yeast in the food processor bowl. Pour in the beetroot juice and water, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.


Spread the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers. Drizzle with oil, cover the dough and leave to rise for a further 30 mins. Top with the herbs, make indentations with oiled fingers, sprinkle with salt.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, allow to cool slightly on a cooling rack.

Spring butter

Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the salt, wild garlic and flowers, serve with the lukewarm or cooled focaccia.

Good to know
Tip: Use basil instead of wild garlic.

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