Beetroot Foccacia

By Simone Nel, Yellow Papaya for Rugani Juice




















Prep 0 mins
Cook 0 mins
Ready-in 0 mins


700 g flour
400 ml Rugani Beetroot juice
½ tsp salt
½ tsp sugar
1 packet instant dry yeast
Spring onions, whole
Cherry tomatoes
Red onions, cut into quarters
Olive oil


  1. Pre-heat oven to 180 ℃.
  2. Mix the dry ingredients in a mixing bowl.
  3. Add the beetroot juice and mix until the dough comes together.
  4. Knead the dough on a floured surface for 10 minutes.
  5. The dough will be quite wet but if it is too sticky, dust hands with flour.
  6. After kneading place the dough in an oiled bowl and cover with cling film.
  7. Leave in a warm area until the dough has doubled in size.
  8. Alternatively, leave in the fridge overnight ready to bake the next day.
  9. Form the dough into a round shape and place it on a piece of baking paper.
  10. Place the vegetables in the shape of flowers onto the focaccia.
  11. Sprinkle with salt and olive oil.
  12. Bake for approximately 25 min or until the dough starts to brown on the edges.
  13. Remove from oven, cool, slice and serve.

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