Sweet Life Sweet Potato Focaccia |
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Prep Time: 420 Minutes Cook Time: 20 Minutes |
Ready In: 440 Minutes Servings: 16 |
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This recipe was submitted by Jessie Grearson, of Falmouth, Maine, in the first-ever National Festival of Breads bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat. She was a finalist in the Time-Saving & Easy Breads category. What a knock your socks off bread! I love the use of savory ingredients with sweet potatoes & the use of King Arthur's Italian-style flour (have to order it from King Arthur). This recipe is a winner in my book! Thank you Ms. Jessie! Ingredients:
1 cup warm water (100 to 110 f) |
1 teaspoon honey |
2 teaspoons yeast (fleischmann's active dry) |
1/3 cup extra virgin olive oil |
1 teaspoon rosemary, finely chopped fresh |
1 teaspoon italian seasoning (penzey's italian spice ) |
1/2 cup sweet potato, mashed |
1 1/2 teaspoons salt (coarse, kosher & sea salt fine) |
1 cup whole wheat flour (king arthur traditional 100%) |
1 cup flour (king arthur italian‐,,style) |
1 1/2 cups unbleached all-purpose flour, divided (king arthur) |
2 -3 tablespoons extra virgin olive oil |
1 -2 tablespoon yellow cornmeal |
1 garlic clove, large fresh, finely minced |
1/2 teaspoon rosemary, fresh, finely chopped |
3 tablespoons asiago cheese, shredded |
black pepper, freshly ground, to taste |
1 dash red cayenne pepper, to taste |
2 tablespoons extra virgin olive oil |
coarse salt, to taste |
Directions:
1. In a medium bowl, stir together warm water, honey & yeast. Let stand 2 to 3 minutes.
2. Add olive oil, rosemary, Italian spice, sweet potatoes, salt, ww flour & Italian-style flour. Stir vigorously for about 2 minutes. Gradually stir in enough ap flour to make a soft dough.
3. Turn out on lightly floured surface and knead in enough of the remaining ap flour to make a workable dough. Knead 5 to 8 minutes. Dough will be sticky but workable. Place in a lightly oiled bowl. Cover. Let rise 1 1/2 hours in a warm place; alternatively cover dough & refrigerate 6 hours or overnight.
4. Allow dough to warm at least 30 minutes before shaping. .
5. Line a 18 x 13 1 inch pan with parchment paper & sprinkle with cornmeal. Gently press dough over the cornmeal dusted paper, stretching dough into a 15 x 11 x 1 inch rectangle. Cover dough & let rise 15 to 20 minutes.
6. Preheat oven to 400°F.
7. Dimple the dough vigorously with your fingertips, leaving up to 1/2 inch deep indentations. Sprinkle garlic, rosemary, Asiago cheese, black pepper & cayenne pepper over top. Drizzle with olive oil; sprinkle with coarse salt.
8. Bake 15 to 20 minutes or until golden brown.
9. Serve warm or at room temperature.
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