Sweet Potato Focaccia
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
Sweet potato focaccia with fresh rosemary and sea salt. Perfect for turkey sandwiches.
  • Dough:
  • 1 1/3 cup cooked sweet potato, mashed
  • 1 package yeast
  • 4 - 4 1/2 cups all-purpose flour
  • 1 1/4 cups water (warm, 105 to 115 degrees)
  • 3 tablespoons olive oil, plus more to grease bowl/pan
  • 1 1/4 teaspoons salt
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon rosemary - chopped
  • 3/4 teaspoon sea salt, coarse
  1. Add yeast, 1/2 cup flour and 1/2 cup warm water to a mixing bowl or food processor. Mix to combine it. Let sit for about 20 minutes until nice and bubbly.
  2. Mash the sweet potato in a bowl. Add it and all of the remaining dough ingredients to your work bowl. If you are doing this in a mixer knead it with your dough hook for several minutes until you see the gluten start to develop. Knead with the dough hook until the dough is soft and satiny. This will take about 4 minutes. If you are kneading by hand I would say about 7 - 8 minutes of kneading time. Remove dough from mixeer and place in a greased bowl to rise. Cover. Punch down and let rise again if you have time.
  3. Add a little bit of additional flour to your cutting board. Put the dough on it and pat it out with your hands. Cut the dough into 3 x 3 squares.
  4. Place the pieces on a greased baking sheet. Cover and let raise until doubled. Punch holes down in the dough. Add the rosemary to the olive oil. Brush the tops with the olive oil and rosemary mixture. Sprinkle with the sea salt.
  5. Bake at 400 degrees for 18 - 20 minutes. Tops will be lightly browned. Remove to a rack to cool.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/11/25/sweet-potato-focaccia/