Rainbow Winter Veggie Focaccia
Summers at the farmer's market or grocery store are known to be lush with ripe and bright produce at the peak of its growing cycle. We want to celebrate the richly colored flavors of winter with this tricolor focaccia.
by Manu / @tomatoesinsummer
Half a bunch of spinach
1 large beet
For the focaccia:
360g all-purpose flour
240g bread flour
Active Time: 2 hours
Full Time: 18 hours
Start with your spinach purée. Blend the spinach with water—I used about 175g of spinach mixed with 50g of water.
To make your beet purée, cut the beet into 8-10 pieces and drizzle with Sizzle. Wrap in tinfoil and bake in the oven for about 45 to 60 minutes at 400F, until it can be easily poked with a fork. Remove the skin and add water until it forms a purée (I used about 215g of roasted beet mixed with 90g of water).
Chop two carrots into three to four inch long pieces and steam until tender (about 10-20 minutes, until easily pierced with a fork). Blend the steamed carrots with water, I used 170g steamed carrots with about 80g water.
Add all dough ingredients to the bowl and mix. Split into three bowls, and add one purée along with 10 to 30g water to each, mixing until cohesive. Allow the dough to rest for about 15 minutes, and then perform stretch and folds to build strength for three to five minutes.
Complete four turns, each 30 minutes apart—two hours total. Ideally, allow the dough to proof at 80F. Refrigerate the dough for 12 to 16 hours.
Remove the dough from the fridge and allow to proof in a warm place for four hours.
Transfer the dough from the pan to the baking tin (I use a 33cm rectangular cake tin) and preheat your oven to 480F.
Assemble your dough in camo like pattern using the different colors and drizzle with Sizzle before dimpling with your hands, sprinkling with salt and any toppings you'd like.
Bake for about 25 minutes.