" Sweet Life" Sweet Potato Focaccia

Submitted by Busters friend

"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!"

 

• Ready In: 7hrs 20mins
• Ingredients: 20
• Yields: 1 loaf
• Serves: 24

ingredients

• Dough

• 236.59 ml warm water (100 to 110 F)
• 4.92 ml honey
• 9.85 ml yeast (Fleischmann's Active Dry)
• 78.78 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

• Topping

• 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

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.