Sweet Potato Bread is a versatile and delicious choice for various dishes. Its soft texture and flavorful profile can enhance sandwiches, soups, and salads or be enjoyed on its own. The subtle sweetness of the sweet potato makes every bite incredible.

This sweet potato focaccia bread recipe is a must-have addition to your Thanksgiving menu. Its warm, comforting flavors complement the traditional dishes served during this holiday. Plus, its versatility allows it to stand out as an appetizer, a side dish, or even as part of a Thanksgiving leftover sandwich. The touch of sweetness from the sweet potatoes can add an extra layer of taste to the meal, making it a delightful and memorable addition to your Thanksgiving spread.

In 2013, I received a lovely food gift from my friend Julie. She is a fantastic chef and a dedicated mother of two. She blogs over at Norr Table; she is a food extraordinaire.

Along with the focaccia bread, she also brought orange chicken with roasted veggies. The whole meal was superb, but the focaccia bread was the superstar. We have used it every Thanksgiving since, and it is always a hit with the company. We also serve it with other meals throughout the year. It is excellent for sandwiches, even for a breakfast sandwich.

What is focaccia bread?

Focaccia is a soft and fluffy Italian bread resembling pizza dough. It is seasoned with olive oil and herbs like rosemary and often garnished with toppings like olives, tomatoes, onions, or cheese.

Focaccia is a versatile bread seasoned with salt and topped with small indentations before baking. It can be served as an appetizer or side dish or used as a base for sandwiches. Adding sweet potatoes to the dough gives it a touch of sweetness and vibrant color, enhancing its taste and visual appeal.

Pair this With Sweet Potato Focaccia Bread

What is the difference between a red sweet potato and a white sweet potato?

Both types can be happily used interchangeably in many recipes, including this recipe for Sweet Potato Focaccia Bread! However, their different textures and flavors might make them better suited for specific dishes or culinary applications based on personal preference.

Exterior Appearance: Red sweet potatoes, also known as “Japanese” or “Okinawan” sweet potatoes, have a reddish/purplish skin. In contrast, white sweet potatoes have tan or beige skin.

Interior Color and Taste: Red sweet potatoes usually have vibrant, deep purple flesh, while white sweet potatoes have a more traditional yellow or cream-colored flesh. Red sweet potatoes tend to be slightly sweeter and moister compared to the drier, milder taste of white sweet potatoes.

Texture: Red sweet potatoes are softer and moister when cooked, while white sweet potatoes can be starchier and hold their shape better, making them ideal for dishes like fries or gratins.

Nutritional Content: Both red and white sweet potatoes are nutritious. They contain vitamins, minerals, and fiber, but their nutritional content may vary slightly. Red sweet potatoes have anthocyanins, antioxidants responsible for their red/purple color and may provide health benefits.

Tips to Making Focaccia Bread

  • Knead the dough thoroughly. This develops gluten and gives the bread its characteristic texture. You’ll want a soft, elastic dough.
  • Depending on the recipe and room temperature, it should double in size, typically taking 1-2 hours.
  • Use olive oil generously both in the dough and on the baking pan. This contributes to the bread’s texture and flavor.
  • Use your fingertips to create deep indentations in the dough before baking.
  • Follow the recipe for baking time and temperature. Focaccia usually bakes at a higher temperature for a shorter time to get a crispy crust while keeping the inside soft.
  • Resting the focaccia for a few minutes after baking helps it set and makes cutting easier.

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Sweet Potato Focaccia Bread

Prep: 2 hours 15 minutes
Cook: 25 minutes
Total: 2 hours 50 minutes
Servings: 12 pieces
Calories: 207 kcal
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.



  • 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


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


  • 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 a generously oiled 9×13 baking pan. Cover the dough with lightly greased or oil-sprayed plastic wrap; let rise in a 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.


Prep time includes the time for the dough to rise.
Calories: 207kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 401mgPotassium: 203mgFiber: 2gSugar: 2gVitamin A: 5989IUVitamin C: 6mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know what you think!

Kids review: It was a winner once they took their first bite. 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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  1. 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!

  2. 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?

    1. 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

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