Sweet Life Sweet Potato Focaccia Recipes

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POTATO ROSEMARY FOCACCIA



Potato Rosemary Focaccia image

This dough recipe makes the best-tasting all-purpose focaccia dough that I've ever had and is also the easiest to make. Potato, onions, and rosemary make the focaccia base which is accented with a basil, oregano, rosemary, garlic, and thyme oil.

Provided by Peter Reinhart

Categories     Sides

Time 18h

Number Of Ingredients 22

5 3/4 cups unbleached bread flour
2 teaspoons table salt (or 3 1/2 teaspoons kosher salt)
2 1/2 teaspoons instant yeast
2 1/2 cups ice-cold water ((40°F or 5°C))
1/4 cup olive oil
2 cups olive oil
2 tablespoons dried basil
2 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon rosemary leaves
1 teaspoon dried thyme
2 tablespoons granulated garlic powder (or 10 cloves fresh garlic, pressed and lightly sauteed in 1/2 cup of the olive oil, above)
1 tablespoon kosher salt (or coarse sea salt)
1/4 teaspoon freshly ground black pepper
1 teaspoon chile flakes ((optional))
1 teaspoon sweet or hot paprika ((optional))
1/4 cup plus 2 tablespoons olive oil
1 1/2 pounds new potatoes (or Yukon Gold potatoes, peeled if desired)
1 large white or yellow onion (cut into thin strips (optional))
Leaves from 1 rosemary sprig
1 cup Herb Oil
1/2 teaspoon each coarse sea salt or kosher salt and freshly ground black pepper (or to taste)

Steps:

  • With a large metal spoon, stir together the flour, salt, yeast, and water in a 4-quart bowl or the bowl of an electric mixer until combined. If mixing with an electric mixer, fit it with the paddle attachment and mix on low speed for about 2 minutes, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes.
  • Switch to the dough hook, add the olive oil, and resume mixing on medium-low speed for 3 to 4 minutes, or until all of the oil is incorporated and the dough is sticky, supple, and smooth; it should clear the sides of the bowl and stick just a little to the bottom. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
  • Even though it is sticky, the dough should still pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, about 3 minutes, stop mixing and let the dough rest for 5 minutes.
  • Then add the olive oil, dip your hand or spoon again in water, and continue to work the dough for another 3 to 4 minutes. The dough should be very sticky, but it should also have some texture and structure.
  • Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for about 2 hours before making the focaccia.
  • In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
  • Shape and dimple the dough in a 12 by 17-inch (30 by 43-cm) sheet pan using the 2 tablespoons olive oil for preparing the pan and the 1/4 cup olive oil for dimpling the dough. Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
  • While the dough is rising in the pan, prepare the potatoes. If using new potatoes, place them in a saucepan with water to cover, bring to a boil, and boil for about 10 minutes, or until they can be easily pierced with a fork. Drain, let cool (or plunge them in cold water to speed the process), and cut into 1/4-inch-thick (6 mm) slices. If using regular-sized Yukon Gold potatoes, slice them paper-thin using a food processor, a mandoline, or a chef's knife. In a bowl, combine the sliced potatoes, onion, if using, and rosemary. Pour in the herb oil and toss gently to coat.
  • Preheat the oven to 500°F (260°C). When the focaccia is fully risen and ready to bake, remove the potatoes from the oil, shaking off the excess oil, and spread the slices over the surface of the dough, either randomly or stacked like dominoes. If using Yukon Gold potatoes, you may need to overlap more tightly to fit on the dough. If using onions, scatter them over the potatoes. Place the sheet pan on the middle shelf of the oven, bake for 5 minutes, and then lower the temperature to 400°F (200°C). Bake for 15 minutes, then rotate the pan 180 degrees. Continue to bake for 20 to 25 minutes longer or until the dough and the potatoes are golden around the edges.
  • Remove the finished focaccia from the oven and immediately transfer it to a cooling rack. Drizzle any oil remaining in the pan, as well as any remaining herb oil, to taste, over the potatoes. Season with salt and pepper, then let cool for at least 20 minutes before cutting and serving.

Nutrition Facts : ServingSize 1 portion, Calories 798 kcal, Carbohydrate 84 g, Protein 15 g, Fat 46 g, SaturatedFat 25 g, Sodium 1470 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 19 g

" SWEET LIFE" SWEET POTATO FOCACCIA



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!

Provided by Busters friend

Categories     Yeast Breads

Time 7h20m

Yield 1 loaf, 24 serving(s)

Number Of Ingredients 20

1 cup warm water (100 to 110 F)
1 teaspoon honey
2 teaspoons yeast (Fleischmann's Active Dry)
1/3 cup extra virgin olive oil
1 teaspoon rosemary, finely chopped fresh
1 teaspoon italian seasoning (Penzey's Italian spice )
1/2 cup sweet potato, mashed
1 1/2 teaspoons salt (coarse, Kosher & sea salt fine)
1 cup whole wheat flour (King Arthur Traditional 100%)
1 cup flour (King Arthur Italian‐,,Style)
1 1/2 cups unbleached all-purpose flour, divided (King Arthur)
2 -3 tablespoons extra virgin olive oil
1 -2 tablespoon yellow cornmeal
1 garlic clove, large fresh, finely minced
1/2 teaspoon rosemary, fresh, finely chopped
3 tablespoons asiago cheese, shredded
black pepper, freshly ground, to taste
1 dash red cayenne pepper, to taste
2 tablespoons extra virgin olive oil
coarse salt, to taste

Steps:

  • 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.

Nutrition Facts : Calories 116.4, Fat 5.5, SaturatedFat 0.8, Sodium 148, Carbohydrate 14.8, Fiber 1.1, Sugar 0.4, Protein 2.2

SWEET ONION FOCACCIA



Sweet Onion Focaccia image

Make and share this Sweet Onion Focaccia recipe from Food.com.

Provided by Derf2440

Categories     Breads

Time 1h15m

Yield 1 loaf focaccia bread

Number Of Ingredients 7

1 lb fresh pizza dough
2 tablespoons olive oil
1 garlic clove, smashed
3 cups walla walla onions or 3 cups vidalia onions
1 teaspoon sugar
1 tablespoon fresh rosemary or 1 tablespoon chopped fresh sage
1/2 teaspoon coarse salt (optional)

Steps:

  • On a lightly floured surface, stretch and roll pizza dough to a 12 in circle.
  • Place on lightly greased pizza pan, or regular pie plate.
  • Allow dough to rise in warm, draft free location 30 minutes.
  • Meanwhile in medium frypan, heat oil over medium low heat, stir in onion.
  • Cook, stirring frequently 15 minutes or until onions are softened and light golden brown.
  • Stir in garlic and sugar and cook 5 minutes longer.
  • Place onion mixture on top of dough, sprinkle with rosemary and salt, if using.
  • Bake at 400F for 20 minutes or until dough is puffed and golden brown.

CARAMELIZED SWEET POTATO FOCACCIA



Caramelized Sweet Potato Focaccia image

The highlights of our focaccia are the sweet potatoes, in addition to toasted walnuts, grated Gouda cheese, and rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 10

1 tablespoon plus 1/4 teaspoon active dry yeast, (from 2 envelopes)
2 1/4 teaspoons sugar
1 1/4 cups warm water, about 110 degrees
2 1/4 teaspoons extra-virgin olive oil, plus more for bowl, pan, plastic wrap, and drizzling
3 1/4 cups all-purpose flour
Coarse salt
1 1/2 cups grated (about 4 ounces) aged Gouda cheese
1 cup chopped walnuts, toasted
1/4 cup packed small fresh rosemary sprigs and leaves
Caramelized Sweet Potatoes

Steps:

  • Stir the yeast, sugar, and water in the bowl of an electric mixer fitted with the dough hook attachment. Let stand until mixture is foamy, 4 to 5 minutes.
  • Add oil, flour, and 2 teaspoons salt to yeast mixture. Mix on medium-low until dough comes together, 3 to 5 minutes. Raise speed to medium, and knead until dough is very smooth, about 5 minutes.
  • Transfer dough to an oiled medium bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 20 minutes.
  • Preheat oven to 400 degrees. Generously oil a 12-by-17-inch rimmed baking sheet. Spread dough into sheet. Flip dough to coat both sides with oil, and stretch dough into corners of sheet. Lightly cover with oiled plastic wrap. Let rise in a warm, draft-free place until dough comes to just above rim of sheet (3/4 inch) and is very billowy, about 30 minutes.
  • Uncover dough; sprinkle lightly with salt. Sprinkle evenly with cheese, walnuts, and rosemary. Top with caramelized potatoes, overlapping and pushing them into dough in places. Bake 5 minutes. Rotate sheet; bake 15 minutes. Rotate sheet again; bake until edges of crust are golden, about 5 minutes. Drizzle with oil. Let cool slightly before serving.

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