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.
1 1/3cupcooked sweet potatomashed
1 1/2teaspoonsinstant yeast
3 1/2cupsgluten free all-purpose baking flourI use Bob’s Red Mill
1 1/2cupswarm water105 to 115 degrees
2 1/2tablespoonsolive oilplus more to grease pan
2tablespoonsextra-virgin olive oil
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.
Total time includes the time for the dough to raise.