Naturally Leavened Beetroot Focaccia

Place the bread flour, semolina, and blended beetroot in a bowl and mix until it comes together. Cover and set aside for 45 minutes.

After 45 minutes, add the levain, beetroot juice, and salt to the bowl and squeeze and mix until completely incorporated. Cover the bowl with a tea towel and set aside for 45 minutes.

After 45 minutes, stretch and fold the dough in on itself until it becomes smooth and elastic, which may take 6 to 8 minutes.

Once smooth and elastic, transfer the dough to a well-oiled plastic tub.

Pour a quarter of the olive oil on top of the dough and stretch and fold all sides to the middle. Flip the dough over, cover the top with more oil and parchment paper. Let the dough rest for 35 minutes and repeat this process three more times, using the remaining olive oil.

Cover the dough with parchment paper, wrap the tub with cling film, and place it in the fridge overnight.

The next morning, take the dough out of the fridge and place it on a tray lined with parchment paper, spraying the tray with oil first. Dump the dough onto the lightly oiled paper and stretch it to cover the surface of the tray. Spray the top of the dough, cover with parchment paper and a tea towel, and leave in a warm area for 2 hours or until almost tripled in size.

Preheat the oven to 260°C. Remove the tea towel and paper, cover the dough with oil, press your fingers into the dough, and add toppings of your choice.

Place in the oven and reduce the heat to 240°C. Bake for 15 to 20 minutes. Monitor the dough and lower the temperature if it colors too quickly.

Brush with softened salted butter after removing from the oven. Let it cool down, then enjoy.