Beet Focaccia

Beet Focaccia

Cooking time


Spiced honey :

30 mL (2 tbsp.) honey

1 mL (1/4 tsp.) hot pepper flakes


450 g (1 lb.) pizza dough at room temperature

15 mL (1 tbsp.) olive oil

1-2 cloves of garlic, chopped

15 mL (1 tbsp.) fresh rosemary leaves or chopped

1 - 398 mL (14 oz.) can Del Monte diced beets

1 - 106 mL (3.5 oz.) can Bonduelle corn

1 can 106 ml (3.5 oz) Bonduelle chickpeas

Flower of salt and freshly ground pepper

90 g (3 oz) shredded or grated old cheddar cheese

375 mL (1 ½ cups) arugula


  1. In a small bowl, combine honey and hot pepper flakes.
  2. On floured work surface, roll out dough with rolling pin and transfer to oiled or hand-stretched lasagna pan. 
  3. Cover with a clean cloth and puff up in a draft-free area (microwave oven, turned off or lukewarm, etc.) for about 30 minutes.
  4. Open the can of beets, place the lid on the beets and turn the can upside down, holding it in place to remove excess liquid. Do the same with the corn and chickpeas.
  5. Preheat oven to 450*F (230*C).
  6. Brush the dough with the oil, add the garlic and rosemary.
  7. Dredge the beet cubes in the dough. Add corn kernels and chickpeas. Season with fleur de sel and freshly ground pepper. 
  8. Bake in the middle of the oven for 20 to 25 minutes or until the dough is golden brown and springs back when lightly pressed with your fingertips.
  9. Serve hot or cold and garnish with sharp cheddar, arugula and spiced honey.

You could also like