Beet Focaccia with Honey

1. Wash Up!

2. Make the beet juice: Combine the beets and water in a food processor or blender and process until smooth. Strain through a cheesecloth or fine wire mesh strainer into a liquid measuring cup. Reserve 1¾ cups of beet juice. Transfer the juice to a small saucepan and heat just until it’s lukewarm (between 100°F and 110°F.)

3. Make the dough: Pour the warm beet juice into a large bowl and sprinkle in the yeast, whisking until it’s dissolved. Add 3 tablespoons of the oil, the honey, and vinegar and mix until combined. Stir in the flour and salt, mixing with a spatula until a shaggy dough forms and there are no dry pockets of flour. (The dough will be sticky.) Drizzle more oil onto the dough and inside the bowl. Roughly shape the dough into a ball. Cover the dough and refrigerate at least 8 hours and up to overnight.

4. Shape the focaccia: Coat a 13- x 9-inch baking pan with oil. Remove the dough from the refrigerator and punch it down. Transfer the dough to the baking pan and press it into the pan. Cover, and let it rise in a warm place for 1 hour and 30 minutes to 2 hours, or until doubled it size.

5. Bake the focaccia: Preheat the oven to 450°F. Drizzle the dough with more oil. Oil your hands and use your fingertips to create dimples all over the dough. Sprinkle heavily with flaky sea salt and Herbes de Provence. Bake for 25 to 30 minutes or until done.

To Serve: Remove the focaccia from the pan and cut into generous squares. Serve with more olive oil and honey for dipping. Garnish with lavender, if desired.

Pro Tip: Cover the top rack with an empty sheet pan to protect the focaccia’s vivid color.

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