For 2 loaves.
1000 g Strong White Flour
40 g Coarse Semolina (Gives it a crunch)
640 g Water
100 g Olive Oil
20 g Instant Yeast
20 g Salt
500 g Cooked Beetroot, cut into chunks
100 g Sundried Tomatoes, chopped.
Put everything into the mixer and knead for 10 minutes on low speed,
then prove for 90 minutes. Knock back and shape.
Prove again while the oven heats up to 240 degrees C, then bake for 40 minutes with steam.