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Nutrition Facts
Serving Size 1 (38g) Recipe makes 24 servings The following items or measurements are not included below: 1 teaspoon italian seasoning 3 tablespoons asiago cheese
Calories 116
Calories from Fat 49		(42%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 148mg		6%
Potassium 52mg		1%
Total Carbohydrate 14.8g		4%
	Dietary Fiber 1.1g	4%
	Sugars 0.4g
Protein 2.2g		4%
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" Sweet Life" Sweet Potato Focaccia

Recipe #378624 | 7½ hours | 7 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Jun 23, 2009

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!

SERVES 24 , 1 loaf (change servings and units)

Ingredients

Dough

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

Topping

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

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.