In a mixer, pour in the water and half of the beetroot and mix it all up to obtain beetroot water which we will use to create the pink dough. In a big bowl, pour in the flour, the salt, the yeast, sugar and olive oil and pour in ¾ of the beetroot water a
Add a little oil to the surface and knead the dough by pushing it out with the palm of your hand and fold it on itself. Then rotate and repeat the same procedure for 5 to 10 minutes.
The dough is ready when it becomes smooth and stretchy and it will be ready when you can fold it out up to 20 cm. Then shape it into a bowl and place it in an oiled bowl.
Then cover it with cling film and let it rest for 2-3 hours. It should triple in size.
When the dough is ready, add flour to your work surface and knock the air out from the dough with your knuckles and fold it in on itself. After doing this twice, place the beetroot cubes and chocolate pieces on the dough and fold it in on itself. Keep rep
Preheat the oven to 220 C and before placing the loaf, place a tin of water to the bottom of the oven, then add the load and cook for 25 minutes.
After 25 minutes, turn the oven to 180C and cook for another 10 minutes.
Take the loaf out the oven, turn it on its back and tap the bottom, if the sound is hollow, the bread is done.