Best Caramelized Sweet Potato Focaccia Recipes

NO-KNEAD PLUM FOCACCIA

Steps:

• In a large bowl, whisk together flour, yeast, 2 tablespoons granulated sugar, 1 tablespoon salt, and 1 tablespoon thyme. Add cold water and 1/3 cup oil. Stir with a wooden spoon or your hands until a wet dough forms and no dry flour remains. Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours.
• Pour 1/3 cup oil onto a 12-by-18-inch rimmed baking sheet. Lightly coat your hands with oil on sheet, and scrape dough onto center of sheet. Turn dough to evenly coat with oil, then press to spread in an even thickness to edgesof pan. Use your fingers to make dimple-like indentations all over dough. Cover and let rise at room temperature until doubled in volume (dough should reach top of sheet rim), about 1 1/2 hours.
• Preheat oven to 500 degrees with rack in lower third. In a bowl, toss plums with remaining 2 tablespoons granulated sugar, 2 teaspoons thyme, and 1/4 teaspoon salt. Scatter evenly over dough; drizzle with any accumulated juices from bowl. Sprinkle the top evenly with pearl sugar.
• Bake until puffed slightly and golden brown on top, 16 to 18 minutes (if top is browning too quickly, tent with foil). Let focaccia cool in pan on a wire rack until warm but no longer hot, about 20 minutes. Serve warm or room-temperature, or let cool completely and store in an airtight container at room temperature up to 2 days.

CARAMEL SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

" SWEET LIFE" SWEET POTATO FOCACCIA

Steps:

• In a medium bowl, stir together warm water, honey & yeast. Let stand 2 to 3 minutes.
• Add olive oil, rosemary, Italian spice, sweet potatoes, salt, ww flour & Italian-style flour. Stir vigorously for about 2 minutes. Gradually stir in enough ap flour to make a soft dough.
• Turn out on lightly floured surface and knead in enough of the remaining ap flour to make a workable dough. Knead 5 to 8 minutes. Dough will be sticky but workable. Place in a lightly oiled bowl. Cover. Let rise 1 1/2 hours in a warm place; alternatively cover dough & refrigerate 6 hours or overnight.
• Allow dough to warm at least 30 minutes before shaping. .
• Line a 18 x 13 1 inch pan with parchment paper & sprinkle with cornmeal. Gently press dough over the cornmeal dusted paper, stretching dough into a 15 x 11 x 1 inch rectangle. Cover dough & let rise 15 to 20 minutes.
• Preheat oven to 400°F.
• Dimple the dough vigorously with your fingertips, leaving up to 1/2 inch deep indentations. Sprinkle garlic, rosemary, Asiago cheese, black pepper & cayenne pepper over top. Drizzle with olive oil; sprinkle with coarse salt.
• Bake 15 to 20 minutes or until golden brown.
• Serve warm or at room temperature.