Category: main
Yield: 8 servings
Calories/serving: 250
Preparation time: 150 minutes
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Ingredients
- 1 tablespoon yeast
- 1 1/2 cups warm water, around 110°F
- 1 tablespoon honey
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 2 sweet potatoes, peeled and thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup fresh garlic, minced
Directions
In a mixing bowl, whisk together the yeast, warm water, and honey. Let it sit for 5 minutes until the mixture starts to foam, indicating the yeast is active.
Add 1 cup of all-purpose flour and salt to the yeast mixture. Stir with a wooden spoon until combined.
Gradually add the remaining 2 cups of flour to the bowl, stirring until the dough begins to form. The dough will be sticky.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it's smooth and elastic.
Place the dough in a clean, greased bowl and drizzle 1 tablespoon of olive oil over the top. Turn the dough to coat it with the oil. Cover the bowl with a clean cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough is rising, prepare your sweet potatoes by peeling and thinly slicing them and set aside.
Preheat your oven to 400°F (200°C) and line a cookie sheet with parchment paper.
Once the dough has risen, punch it down and transfer it to the parchment-lined cookie sheet. Stretch the dough out to cover the sheet, creating a rectangle shape.
Arrange the sweet potato slices evenly over the dough, pressing them lightly into the surface.
Scatter the halved kalamata olives over the top of the sweet potatoes.
In a small bowl, combine the remaining tablespoon of olive oil, oregano, thyme, rosemary, ground black pepper, garlic powder, and minced fresh garlic.
Brush this herb and garlic mixture over the sweet potatoes and olives.
Let the dough rest for another 20 minutes to puff up a little.
Bake in the preheated oven for 25-30 minutes, until the focaccia is golden brown on the top and the sweet potatoes are tender.
Remove from the oven and let it cool on a wire cooling rack for at least 10 minutes before slicing and serving.
Ingredients
- 1 tablespoon yeast
- 1 1/2 cups warm water, around 110°F
- 1 tablespoon honey
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 2 sweet potatoes, peeled and thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup fresh garlic, minced
Category: main
Yield: 8 servings
Calories/serving: 250
Preparation time: 150 minutes
Sign up for free and start creating your own personalized recipes!
Directions
In a mixing bowl, whisk together the yeast, warm water, and honey. Let it sit for 5 minutes until the mixture starts to foam, indicating the yeast is active.
Add 1 cup of all-purpose flour and salt to the yeast mixture. Stir with a wooden spoon until combined.
Gradually add the remaining 2 cups of flour to the bowl, stirring until the dough begins to form. The dough will be sticky.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it's smooth and elastic.
Place the dough in a clean, greased bowl and drizzle 1 tablespoon of olive oil over the top. Turn the dough to coat it with the oil. Cover the bowl with a clean cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough is rising, prepare your sweet potatoes by peeling and thinly slicing them and set aside.
Preheat your oven to 400°F (200°C) and line a cookie sheet with parchment paper.
Once the dough has risen, punch it down and transfer it to the parchment-lined cookie sheet. Stretch the dough out to cover the sheet, creating a rectangle shape.
Arrange the sweet potato slices evenly over the dough, pressing them lightly into the surface.
Scatter the halved kalamata olives over the top of the sweet potatoes.
In a small bowl, combine the remaining tablespoon of olive oil, oregano, thyme, rosemary, ground black pepper, garlic powder, and minced fresh garlic.
Brush this herb and garlic mixture over the sweet potatoes and olives.
Let the dough rest for another 20 minutes to puff up a little.
Bake in the preheated oven for 25-30 minutes, until the focaccia is golden brown on the top and the sweet potatoes are tender.
Remove from the oven and let it cool on a wire cooling rack for at least 10 minutes before slicing and serving.
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