Rainbow Sourdough Focaccia (spinach, carrot and beetroot)

Rainbow Sourdough Focaccia (spinach, carrot and beetroot)

Click here to watch the Cooking Video!

Rainbow Sourdough Focaccia is the great kind of bread you can bake in spring and summer with all the radiant colors we finally get to enjoy in the season. Tbh, the focaccia's taste didn't change much, it was a hot of taste here and there. But it is always fun to play with the recipes and the colors hoping for a fun outcome.

Once the focaccia was baked, we didn't even have the chance to fill it with anything since it was finished at the same moment. 

So now it's your turn to enjoy this fun lively focaccia. Bon Appetit!!!

Ingredients:

• 120 grams of active sourdough starter
  
• 310 grams of lukewarm water
• 500 grams of AP flour
• 16 grams of salt
• spinach purée
• boiled carrot purée
• roasted beetroot purée 

Instructions:

-Prep your sourdough focaccia dough and let it rest.

-Blend the fresh spinach, boiled carrot, and roasted beetroot.

-Divide the focaccia dough to three sections to add the blended veggie.

-Once done, take a handful of each section and add it randomly to your baking tray.

-Drizzle a generous amount of olive oil on top.

-Dimple your focaccia dough.

-Bake at 180 C for 30 minutes.

-Wait for the focaccia to chill before serving.

-Bon Appetit!!!