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Gluten Free Sweet Potato Focaccia Bread

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.
Prep Time20 mins
Cook Time20 mins
Total Time2 hrs 40 mins
Course: Bread
Servings: 24 pieces
Calories: 98kcal
Author: Sandra


  • 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


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


  • 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.


Calories: 98kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Sodium: 200mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2995IU | Vitamin C: 3.1mg | Calcium: 19mg | Iron: 0.8mg