Sweet potato Focaccia

(from BearNakedBaker’s recipe box)

Source: BearNakedBaker

Prep time: 60 minutes
Cook time: 15 minutes
Serves 24 people

Categories: Breads/Muffins

Ingredients

  • DO NOT COPY
  • Ingredients
  • Dough
  • 1 cup warm water (100°-110°F)
  • 1 teaspoon honey
  • 2 teaspoons Fleischmann’s Active Dry Yeast
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon Italian Seasoning
  • 1/2 cup mashed sweet potatoes
  • 1 1/2 teaspoons salt
  • 1 cup King Arthur Traditional 100% Whole Wheat flour
  • 1 – 1 1/2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 2-3 tablespoons extra-virgin olive oil
  • Topping...........
  • 1-2 tablespoons yellow cornmeal
  • 1 large clove fresh garlic, finely minced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 3 tablespoons shredded Asiago cheese
  • Freshly ground black pepper, to taste
  • Dash of cayenne red pepper, if desired
  • 1 – 2 tablespoons extra-virgin olive oil
  • Coarse salt, to taste

Directions

  1. Directions

  2. In medium bowl, stir together warm water, honey, and yeast; let stand 2 to 3 minutes. Add olive oil, rosemary, Italian spice, sweet potatoes, salt, whole wheat flour, and Italian-Style flour. Stir vigorously for about 2 minutes.

  3. Gradually stir in enough all-purpose flour to make a soft dough. Turn out on lightly floured surface and knead in enough of the remaining all-purpose flour to make workable dough; knead 5 – 8 minutes. (Dough will be slightly sticky, but workable). Place in a lightly oiled bowl. Cover; let rise 1 1/2 hours in a warm place, or cover dough and let rise six hours or overnight in the refrigerator. Allow dough to warm at least 30 minutes before shaping.

  4. Line one 18 × 13 × 1″ pan with parchment paper and sprinkle with cornmeal. Gently press dough over the cornmeal-dusted paper, stretching dough into a 15 × 11″ rectangle. Cover with a towel, and let rise 15 to 20 minutes.

  5. Preheat oven to 400°F. Dimple the dough vigorously with your fingertips, leaving indentations that are as deep as 1/2 inch. Sprinkle garlic, rosemary, Asiago cheese, black pepper, and cayenne pepper over top. Drizzle lightly with olive oil; sprinkle with salt.

  6. Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature.

  7. Size of Pan: 18 × 13 × 1″

  8. Bake Temperature: 400 F

  9. Bake Time: 15 – 20 minutes

  10. Yield: Makes 1 large focaccia, 24 slices

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