Total Time
7hrs 20mins
Prep 7 hrs
Cook 20 mins

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 Nutrition

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.