Mixed Beetroot Focaccia | Donna Hay

Ingredients

• ¾ cup (180ml) lukewarm water
• ½ teaspoon caster (superfine) sugar
• ¾ teaspoon dried yeast
• 2 cups (300g) ‘00’ flour, plus extra for dusting
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt flakes, plus extra to serve
• 200g stracchino cheese, torn
• 1 bunch (350g) mixed beetroots, trimmed and thinly sliced+
• 1 tablespoon honey
• 2 tablespoons red wine vinegar
• cracked black pepper, to serve