Name: Beetroot Fougasse recipe by Divya Jain at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Ingredients: Bread flour 500 grams; Salt 10 grams; Instant yeast 7 grams; Olive oil 30 ml; Beetroot 350 grams

ABOUT Beetroot Fougasse RECIPE

This flat, round fougasse loaf is very popular all over France and is a cousin of the Italian focaccia. Here the slow baked beets are the secret for immense flavour and colour of this fougasse bread loaf.

Instructions

Bake the beetroots in oven at 150 degree centigrade for 2 hours. Once cooled, peel the beets and puree it.
Add the flour, salt, yeast, olive oil and beetroot puree and beat at medium speed until smooth and soft dough forms.
Transfer the dough in a greased bowl and keep covered in warm place to let it rise double in volume, nearly 1.5-2 hours.
Punch down the dough, then divide into 5 equal balls. Roll each ball in triangular shape and cut the slits using bench scraper or a sharp knife (to create the look of leaf veins).
Transfer the rolled dough onto a baking sheet and gently stretch the dough to open the slits.
Cover the baking sheet and let the dough rise for half an hour.
Brush loaves with some olive oil and sprinkle with sea salt. Bake in preheated oven for 12-14 minutes at 200C.

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