This delicious Sweet Potato Focaccia Bread is soft and full of flavor. It pairs perfectly with any meal or can be used for your favorite sandwiches.
Looking for some other focaccia bread recipes that will rock your socks? Check out my Pumpkin Focaccia Bread, Butternut Squash Focaccia Bread or for my GF friends check out this Gluten-Free Sweet Potato Focaccia Bread.
It was 3 years ago today that I received one of the sweetest food gifts I have ever received. I got it from my friend Julie, who is by far the most amazing chef I have ever had the chance to meet! She worked as a pastry chef and as a caterer for years. Now she is an amazing and beautiful mother of two, owns American Girl Baking Company (this is a side job for her) and works full time at Vine Connections, as their coordinator for Global Events. Yes, she is a big-time and I will totally be featuring her later.
She brought me some Orange Chicken, roasted veggies and sweet potato focaccia bread. The whole meal was superb, but this was the superstar. We have used it every Thanksgiving since, and it is always a hit with company. We also serve it with other meals throughout the year. It is great for sandwiches, even for a breakfast sandwich. Go ahead, make this one and you will be so glad you did!
Enjoy! XOXO San
How do you make Sweet Potato Focaccia Bread?
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Mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water with an electric mixer or food processor until combined.
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Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes.
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Add remaining dough ingredients and mix on low speed with paddle attachment until dough comes together. Switch to the dough hook and increase speed to medium until dough is smooth and elastic, about 5 minutes. If using a food processor, process until dough is smooth and elastic, about 40 seconds.
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Transfer dough to lightly oiled bowl, turn to coat 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.
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With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch rounds on a large (at least 18″ long), generously oiled baking sheet. 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.
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Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees F. With two wet fingers, dimple risen dough.
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For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.
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Bake until focaccia bottom is golden brown and crisp, 23-25 minutes. Transfer to wire rack to cool slightly.
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Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. Can be stored on counter for several hours and reheated just before serving.
My favorite kitchen tools used to make Sweet Potato Focaccia Bread
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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my KitchenAid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchen Aid to reduce prep time. I have two that I couldn’t live without.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Sweet Potato Focaccia Bread
Ingredients
Dough
- 1 1/3 cup cooked sweet potato mashed
- 1 1/2 teaspoons instant yeast
- 3 1/2 cups unbleached all-purpose flour
- 1 cup water warm, 105 to 115 degrees
- 2 tablespoons olive oil plus more to grease bowl/pan
- 1 1/4 teaspoons salt
Topping
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary
- 3/4 teaspoon sea salt coarse
Instructions
- Mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water with an electric mixer or food processor until combined.
- Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes.
- Add remaining dough ingredients and mix on low speed with paddle attachment until dough comes together. Switch to the dough hook and increase speed to medium until dough is smooth and elastic, about 5 minutes. If using a food processor, process until dough is smooth and elastic, about 40 seconds.
- Transfer dough to lightly oiled bowl, turn to coat 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 generously oiled 15 1/2-by-10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch rounds on a large (at least 18" long), generously oiled baking sheet. 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 heat 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. Can be stored on counter for several hours and reheated just before serving.
Notes
Nutrition
Kids review: Once they took their first bite it was a winner. It did take some encouragement to get them to try it because the rosemary freaked them out at first. After they tried it, they loved it!
Husband follow-up: He loves this bread. It is his favorite. If we take it somewhere to share, I have to guard it from him otherwise he would eat the entire thing. (And I am not joking!)
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This sounds incredible. I’ve never made Focaccia bread but why not make my first time with sweet potatoes?
Britni @ Play. Party. Pin.
omg this sounds soooo good — and yet not something I would have ever thought to make.
I’ve tried this before and I agree, it is fabulous!
I’ve never heard of this before, pinning and trying it out!
Girl – you are gonna love it! So glad you are going to try it, can’t wait to hear what you think.
This sounds amazing! I’m adding it to my Thanksgiving board!
Dear Sandra, Your potato bread sounds and looks delicious! Thank you for sharing it with us on Foodie Friends Friday! Blessings, Catherine
Thanks Catherine! Its my favorite to make in the fall and for summer barbeques! Thanks for stopping by!
G’day Sandra! That looks delicious and is on my list to make Thank you!
I hope you will consider putting our badge up and or a link back too!
Cheers! Joanne
Viewed as part of the Foodie Friends Friday Potato Lovers Party!
Great recipe. Thanks.
2 questions
Can I also make this without yeast?
And my focaccia still comes out with bit of potato in it. Is that okay? Or do I need to mash it more?
I wouldn’t try without yeast but if you do let me know how it comes out. Also, yes it is totally fine – but recommend you having it completely smooth. Do you have a food processor or blender? San