Roasted beetroot and red onion focaccia
Serves: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Andrew Burton
Roasted beetroot and red onion focaccia
Recipe by Freya Cox
'My family and I enjoy eating this focaccia for teatime in spring when the nights start to get lighter, and it also makes a great addition to a picnic or alfresco meal,' says baker Freya. 'The sweet agave syrup-coated beetroot makes it feel like such a treat, and adds another veg variety to your daily total without the compromise of deliciousness. It’s worth the little extra effort.’
Serves: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
220Kcal
Fat
4gr
Saturates
1gr
Carbs
39gr
Sugars
6gr
Fibre
3gr
Protein
5gr
Salt
1.3gr
Freya Cox
The Great British Bake Off contestant Freya Cox was the show’s first-ever vegan baker when she took to the tent last year
See more of Freya Cox’s recipes
Freya Cox
The Great British Bake Off contestant Freya Cox was the show’s first-ever vegan baker when she took to the tent last year
See more of Freya Cox’s recipes
Ingredients
- 500g strong white bread flour
- 1 x 7g sachet fast-action dried yeast
- 2½ tsp fine sea salt
- 2 tbsp extra-virgin olive oil, plus extra to grease
For the topping
- 2 large red onions, sliced
- 2 tbsp olive oil, plus extra to drizzle
- 1 tbsp balsamic glaze
- 2 tbsp agave syrup (or maple)
- 150g cooked beetroot, chopped into small wedges
- ½ x 20g pack rosemary, snipped into small sprigs
- sea salt flakes
Step by step
- Combine the flour, yeast and salt in a large bowl. Make a well in the centre, add olive oil then gradually mix in 300ml lukewarm water. Work the dough in the bowl for 5 minutes, pulling the sides into the middle and rotating the bowl after each fold.
- Tip out onto an oiled surface and knead for 5 minutes, using a scraper if you have one. Transfer to an oiled bowl, cover and leave to prove for an hour, or until doubled in size.
- Meanwhile, for the topping, gently fry the onions in the oil for 25-30 minutes until very soft. Stir in the balsamic glaze and half the syrup; set aside. Toss the beetroot in the remaining syrup to coat.
- Press the dough into an oiled20 x 30cm baking tray, pushing it right into the corners. Cover and prove for 45 minutes. Preheat the oven to 220°C, fan 200°C, gas 7.
- Scatter the veg evenly over the dough, pressing in gently. Press dimples into the dough with wet fingers, top with the rosemary, drizzle with extra oil and scatter over the salt.
-
Bake for 25-30 minutes until golden brown. Drizzle with more oil and leave to cool for at least 30 minutes before serving.To storeBest enjoyed on the day of baking, but leftovers can be wrapped in foil and gently reheated in the oven the next day. Alternatively, freeze and defrost before reheating.
