Crush the yeast into a mixing bowl or dough bowl.

Pour water and salt into the bowl and dissolve the yeast in it - use a handheld whisk. 

Add olive oil and wheat flour and mix the dough well together.

Line the bottom of a spring form pan with parchment paper and grease the sides of the pan with oil.

Place the dough in the pan, it should be even all around.

Cover the pan with a kitchen towel and let the dough rise for 2-3 hours at room temperature.

Poke some holes in the dough (for example, with your fingers) and sprinkle the surface with a mixture of dried beetroot, shallots, and sea salt.

Bake the bread in a preheated oven without convection at 200 degrees Celsius (392 degrees Fahrenheit) for 25 minutes.

Let the bread cool on a wire rack before serving.