Monday, September 21, 2015
Time is flying by! I can not believe we are almost towards the end of September! I am getting the non stop warnings on my Facebook about how many days are left until Christmas..94 in case you are wondering. I already feel behind!!! I had hopes of posting more on a regular basis but it's just not happening yet and I need to get back into the swing of things a bit more. I blame it on almost being 41 and going through some weird sort of brain fog.
So lets talk sweet potatoes. I love them. They are easier to find over here and I replace all my pumpkin recipes with sweet potatoes. The problem I have though is that I associate all sweet potatoes as being in the sweet category. I blame it on the fact that I bake muffins and cookies and bundt cakes and pies with them. So when I come across a bread recipe that uses them in a more savory fashion..well..my brain doesn't translate the message very well and I end up sitting there wishing I had made it more sweet.
So that's the problem I had with this recipe. I kept wanting to taste to cinnamon in there somewhere. Needless to say, I will be baking these again and turning them more into a sweet potato focaccia with a cinnamon sugar topping.
I needed way more flour than the recipe stated so no worries if you need a cup or 3 to bring it all together. Cut these into whatever shape you want and in whatever size you like. You could split though in half and make to large focaccia's if you like.
Sweet Potato Focaccia
4-4-1/2 cups All-purpose Flour
2-1/4 tsp. Active Dry Yeast
1-1/4 cups Warm Water ( 110-115 degrees)
1-1/4 tsp. Salt
3 TBS Olive Oil
1-1/3 cups Cooked Mashed Sweet Potatoes
2 TBS Olive Oil
1 tsp. Rosemary,chopped
3/4-1 tsp. Coarse Sea Salt
In the bowl of a stand mixer fitted with the dough hook,add in your flour. Make a well in the center and sprinkle in the yeast. Pour the water on top and allow it to sit for about 5 mins or so. Add in your remaining ingredients and knead the dough on speed 2 for 10 minutes, adding in additional flour, one tablespoon at a time until a smooth and satiny dough is achieved. Place the dough ball into a greased bowl,turning once to coat. Cover and allow to rise in a warm spot until doubled in size, about 1 hour.
Line 1-2 baking sheets with parchment paper and set aside. Turn your dough out onto a floured surface and gently press the dough out into a little over an inch thick with your hands. Cut the dough into 12 or more 3x3 inch squares or in into whatever shape you like. Place onto prepared pan,cover and allow to rise until doubled in size..30 mins to 1 hour..depends on the warmth of your kitchen.
Preheat oven to 375 or 190. Gently poke holes into the tops of the dough with a wooden handle. In a small bowl,combine the olive oil and rosemary. Brush the mixture onto the tops of the mini focaccia breads and then sprinkle the sea salt on top evenly.
Bake in the oven for 18-20 mins or until lightly browned. Cool slightly on wire racks. Eat.
Yield: 12 or more depending on the size you cut them
Source: Recipe,Food and Cooking