Focaccia, we love it at home! Over time, my way of doing things has evolved. Recently, I had arrived at a recipe that satisfied me perfectly. After kneading, I let my dough rise for the first time, before spreading it with my fingertips on a plate richly covered with olive oil.
And then, who knows why, I wanted to slip sweet potato into my usual dough. So I made a slightly more liquid dough than usual and I only let it rise once. The result is so soft, that I started again and again. We have become completely addicted to this delicious focaccia. Its pretty orange color is also so appetizing. It is perfect as an aperitif. I put it on the table with cold cuts, cheese and olives. A small glass of wine, and it’s the best!
And since there’s always a little left, I keep pieces in the freezer that we fight. My daughter brings some when she leaves on Monday morning. His brother now only makes focaccia sandwiches. And I accompany it with salad and cheese during my solo lunches.
Very soft sweet potato focaccia:
1 sweet potato
350 g of flour (T000)
40g olive oil ( organic Monini)
2 level tsp dehydrated baker’s yeast
1 tsp salt
1 tsp smoked pepper flakes
Cook the sweet potato.
Peel it, cut it into pieces and wash it. Cover and cook in a microwave-safe casserole dish for 10 minutes.
It can also be baked or steamed.
Mash the sweet potato with a fork.
I use my Thermomix for kneading, but you can do with all the devices, depending on your habits.
Put 200 g of lukewarm mashed potatoes, water and olive oil in the bowl.
Add the yeast, flour, salt and chilli.
Knead for 5 minutes.
Pour a good drizzle of olive oil on a large baking sheet.
Pour the batter over it. It’s runny, and that’s normal.
Spread the batter over the entire surface of the baking sheet with oiled fingertips.
Let rise for about 2 hours. I put it in my turned off oven so that it is safe from drafts.
After this time, preheat the oven to 210°C.
Sprinkle the focaccia with chilli flakes and fleur de sel.
Cook for about 15 minutes.
Once out of the oven, you can add a small drizzle of oil on top.
Cut into squares to serve.
To finish: for a thicker focaccia, choose a mold smaller than the plate.
Thus, it can be cut in half in the thickness and garnished with ham, cheese, salad and anything that can please. Without forgetting of course another dash of olive oil.
When it’s the season again, we can also make it with mashed pumpkin or butternut…