Beetroot focaccia leaves other breads pale in comparison

Not only is beetroot a healthy treat for the taste buds – the full-blooded colour is perfect to dye food with. Beetroot focaccia is an impressive piece for the table, and there’s no need to reveal that making it is super easy.

Beetroot focaccia 

1 loaf

  • 2 dl beetroot juice
  • 25 g yeast
  • 1 tbsp cane sugar
  • 5 dl spelt flour
  • 1 tsp sea salt flakes
  • 3 tbsp olive oil
  • 1 tbsp freshly chopped rosemary
  • olives


Grease the baking dish with a generous dollop of olive oil and a crushed garlic clove. Sprinkle with chopped rosemary, olives and salt flakes. 

Mix yeast and sugar in lukewarm beetroot juice. Let the mixture bubble for a moment. Then add salt and flour in batches all while kneading the dough. Finally, add a dollop of olive oil and chopped rosemary, and let the dough rise until it’s doubled in size.

Lightly pat the dough into the baking dish and let rise for an additional 15 minutes. Prick asymmetrical holes in the surface with your finger. Lightly brush the surface with garlic-flavoured olive oil. Decorate the focaccia with olives and freshly chopped rosemary. Lastly, sprinkle with a touch of sea salt flakes.

Bake the bread until done and crisp in 200 degrees for approximately 15–20 minutes. Serve lukewarm.


For colour and taste variation, try using other vegetable juices, such as carrot and tomato juice.

Instead of olives and rosemary, you can decorate the focaccia with, for example, cherry tomatoes, sliced ​​zucchini, thin onion slices, sage or other herbs.

Serve the focaccia with olive oil with a splash of balsamico. 

Focaccia is at its best when fresh, but you can bring it to life again by frying it lightly in olive oil the next day.