This Gluten-Free Sweet Potato Focaccia Bread is a savory bread topped with sea salt and fresh rosemary. It is a perfect addition to any fall dinner.

Gluten Free Sweet Potato Focaccia Bread

This Gluten-Free Sweet Potato Focaccia Bread is my favorite bread for the fall season. There are so many things that you can do with it sandwiches, stuffing, appetizer, or even just plain. This recipe was inspired by my Sweet Potato Focaccia Bread. It is literally to die for!

Recently a dear friend of mine had a friend who was going through some health issues. After hearing of this family, I knew I wanted to take them some meals to hopefully relieve some night time stress and bring in some comfort food. Right, because that always makes things better?!

This family is gluten-free, I usually don’t cook like that but you know what? It isn’t as hard as I thought. I took some of my favorite recipes and converted them to be GF. This turned out amazing, I was actually surprised. The only thing I really had to do differently was the amount of water I used because the gluten-free flour absorbs it more than regular flour. I was thrilled to be able to take this to my friend and have her take it to this deserving family.

This Gluten Free Sweet Potato Focaccia Bread is a savory bread topped with sea salt and fresh rosemary. It is a perfect addition to any fall dinner.

If you are looking for a bread to serve at this year’s Thanksgiving, look no further. Try this Gluten-Free Sweet Potato Focaccia Bread or just my regular Sweet Potato Focaccia Bread. Both are amazing and make great sandwiches with the leftover turkey.

Cheers to fall, friends, and homemade meals.
Enjoy! XOXO San

How do you make Gluten-Free Sweet Potato Focaccia Bread?

  • In large bowl of electric mixer or work-bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. 

  • Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. 

  • Add remaining dough ingredients, including sweet potato. Blend using a mixer with paddle attachment on low speed until dough comes together. 

  • Switch to dough hook attachment and increase speed to medium. Continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds.

  • Transfer dough to lightly oiled bowl, turn to coat dough with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.

  • With wet hands (to prevent sticking), press dough flat into the center of a generously oiled 15 1/2-by-10 1/2-inch jelly roll pan. I like to spread it until it is about 1/4 inch thick, this will not cover the entire jelly roll pan.

  • Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.
  • Meanwhile, adjust oven rack to lower-middle position and preheat oven to 425 degrees F. With two wet fingers, dimple risen dough.

  • For the topping, drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.

  • Bake until focaccia bottom is golden brown and crisp, 23-25 minutes. 

  • Transfer to wire rack to cool slightly. Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. 

Be sure to try my Gluten-Free Pumpkin Bread!

Don’t forget to pin this to your favorite Pinterest board to save for later!

Gluten Free Sweet Potato Focaccia Bread pinterest image

Gluten Free Sweet Potato Focaccia Bread

Prep: 20 minutes
Cook: 20 minutes
Total: 2 hours 40 minutes
Servings: 24 pieces
Calories: 98 kcal
This Gluten Free Sweet Potato Focaccia Bread is a savory bread topped with sea salt and fresh rosemary. It is a perfect addition to any fall dinner.

Ingredients
 

  • 1 1/3 cup cooked sweet potato mashed
  • 1 1/2 teaspoons instant yeast
  • 3 1/2 cups gluten free all-purpose baking flour I use Bob’s Red Mill
  • 1 1/2 cups warm water 105 to 115 degrees
  • 2 1/2 tablespoons olive oil plus more to grease pan
  • 1 1/4 teaspoons salt

Topping

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh rosemary
  • 3/4 teaspoon sea salt coarse

Instructions
 

  • In large bowl of electric mixer or work-bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. 
  • Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. 
  • Add remaining dough ingredients, including sweet potato. Blend using a mixer with paddle attachment on low speed until dough comes together. 
  • Switch to dough hook attachment and increase speed to medium. Continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds.
  • Transfer dough to lightly oiled bowl, turn to coat dough with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  • With wet hands (to prevent sticking), press dough flat into the center of a generously oiled 15 1/2-by-10 1/2-inch jelly roll pan. I like to spread it until it is about 1/4 inch thick, this will not cover the entire jelly roll pan.
  • Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.
  • Meanwhile, adjust oven rack to lower-middle position and preheat oven to 425 degrees F. With two wet fingers, dimple risen dough.
  • For the topping, drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.
  • Bake until focaccia bottom is golden brown and crisp, 23-25 minutes. 
  • Transfer to wire rack to cool slightly. Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. 
  • You can keep it out for several hours, reheat just before serving. Otherwise wrap cooled focaccia in plastic and then foil and freeze for up to 1 month; unwrap and defrost in 325-degree oven until soft, about 15 minutes.

Notes

Total time includes the time for the dough to raise.
Calories: 98kcalCarbohydrates: 16gProtein: 2gFat: 3gSodium: 200mgPotassium: 81mgFiber: 2gSugar: 1gVitamin A: 2995IUVitamin C: 3.1mgCalcium: 19mgIron: 0.8mg
Tried this recipe?Let us know what you think!

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