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!
- 236.59 ml warm water (100 to 110 F)
- 4.92 ml honey
- 9.85 ml yeast (Fleischmann's Active Dry)
- 78.07 ml extra virgin olive oil
- 4.92 ml rosemary, finely chopped fresh
- 4.92 ml italian seasoning (Penzey's Italian spice )
- 118.29 ml sweet potato, mashed
- 7.39 ml salt (coarse, Kosher & sea salt fine)
- 236.59 ml whole wheat flour (King Arthur Traditional 100%)
- 236.59 ml flour (King Arthur Italian‐,,Style)
- 354.88 ml unbleached all-purpose flour, divided (King Arthur)
- 29.58-44.37 ml extra virgin olive oil
- 14.79-29.58 ml yellow cornmeal
- 1 garlic clove, large fresh, finely minced
- 2.46 ml rosemary, fresh, finely chopped
- 44.37 ml asiago cheese, shredded
- black pepper, freshly ground, to taste
- 0.25 ml red cayenne pepper, to taste
- 29.58 ml extra virgin olive oil
- coarse salt, to taste
- In a medium bowl, stir together warm water, honey & yeast. Let stand 2 to 3 minutes.
- 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.
- 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.
- Allow dough to warm at least 30 minutes before shaping. .
- 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.
- Preheat oven to 400°F.
- 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.
- Bake 15 to 20 minutes or until golden brown.
- Serve warm or at room temperature.