#focacciabread #sweets #focacciarecipe
#breadrecipe
#doughrecipe
Ingredients:
For the Dough:
1 large sweet potato (about 1 cup mashed)
4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (about 110°F/45°C)
2 teaspoons salt
2 tablespoons honey or maple syrup
1/4 cup olive oil, plus more for greasing and drizzling
For the Topping:
1 small sweet potato, thinly sliced
2-3 tablespoons olive oil
Fresh rosemary leaves
Sea salt
Freshly ground black pepper
Instructions:
Prepare the Sweet Potato:
Peel and cube the large sweet potato. Boil in water until tender, about 10-15 minutes.
Drain and mash the sweet potato until smooth. Let it cool to room temperature.
Prepare the Dough:
In a large bowl, mix the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the mashed sweet potato, honey or maple syrup, flour, salt, and 1/4 cup olive oil to the yeast mixture. Mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Prepare the Focaccia:
Preheat your oven to 450°F (230°C).
Grease a baking sheet or a large baking pan with olive oil.
Once the dough has risen, punch it down to release the air. Transfer it to the prepared baking sheet and spread it out with your hands to form a rectangle or oval about 1/2-inch thick. Use your fingertips to create dimples all over the surface of the dough.
Add the Toppings:
Arrange the thinly sliced sweet potato over the top of the dough.
Drizzle the olive oil evenly over the dough and sweet potato slices.
Sprinkle fresh rosemary leaves, sea salt, and freshly ground black pepper over the top.
Bake the Focaccia:
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the sweet potatoes are tender and slightly crispy on the edges.
Serve:
Let the focaccia cool slightly before cutting it into pieces.
Serve warm or at room temperature.