SWEET POTATO FOCACCIA
Makes a 14 inch round or an 11 X 13 inch square focaccia.
“The addition of sweet potato, instead of potato, to the dough mix, as in the typical recipe from Puglia, adds a dimension of flavor, a little color and extra nutrition. You can get creative with the toppings and maybe use up some leftover veggies that are in the fridge. Mine always have lots of garlic in the toppings and I have even used sliced grapes, the way you would use cherry tomatoes. Sweet potato adds a little extra sweetness and more flavor than regular potato.”
Ingredients
Dough:
2 ⅔ cups lukewarm water, about 80-90º F (Warning: some tap water inhibits yeast growth. I always use bottled or filtered tap water.)
14 oz = 400 grams = 3 cups all purpose flour
7 oz = 200 grams = 1 cup and 2 tablespoons semolina flour
4 1/2 oz = 150 grams roasted sweet potato (or Russet potato if you don’t like sweet potato)
4 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon active dry yeast
Toppings:
The toppings can be as simple as a drizzle of olive oil and some coarse salt and herbs or be sliced cherry tomatoes, caramelized onions, sliced olives, fresh garlic, grated cheese or a combination. It is important to keep the topping light, (not too much), because too much weight on the focaccia will prevent it from rising correctly. Less is more.
Preparation
To form the dough, you can use a stand mixer or do it by hand. I prefer to use the stand mixer method and then let it rise in the bowl of the mixer, then turn it out onto the baking sheet or pan. There is minimal handling of the sticky dough.
Add the water to a small bowl and sprinkle the yeast over the top and let it stand.
In the bowl of the mixer or in a large bowl, mash the sweet potato well. Add both of the flours, the salt and the sugar and combine well. (low speed in the mixer)
When the yeast mixture has bloomed, add it and the olive oil to the dry ingredients and mix until a very sticky dough that pulls away from the side of the mixing bowl forms. It should be much wetter than bread dough but still have a little elasticity.
Cover the bowl with a kitchen towel and plastic (I use a plastic grocery store shopping bag). Let the dough rise for at least an hour until doubled in bulk.
Grease a 14 inch circular pan (a pizza pan) or a 13 x 18 inch baking sheet.
Using wet hands and a spatula, turn the dough out onto the middle of the baking pan and with wet fingers gently stretch the dough to evenly fill the pan. Do not press hard or use your palms to flatten it. We are not making thin crust pizza. Your wet fingers will leave the surface of the dough with bumps and valleys. This is what you want, it should not be smooth.
Let it rise in a draft free spot for 30-45 minutes, until you like the height.
Meanwhile preheat the oven to 400º F and prepare your toppings.
When it is sufficiently risen drizzle with a little olive oil and add your favorite toppings. Remember, not too heavy!
Bake for 30-35 minutes rotating half way through, until golden brown on top.
Let it cool before slicing.
Buon Appetito!
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