Sweet Potato, Maple & Pecan Focaccia

Sweet Potato, Maple & Pecan Focaccia ingredients

• 3.5 cups All-purpose flour
• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1 Sweet potato, medium, peeled and thinly sliced into 1/8-inch rounds
• 3 tbsp Maple syrup
• 1 tbsp Maple syrup (for glaze)
• 1/2 cup Pecans, chopped
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 2 tbsp Unsalted butter, melted
• 1/4 tsp Flaky sea salt (optional, for finishing)

How to make Sweet Potato, Maple & Pecan Focaccia

1. Prepare the Dough: In a large bowl, combine the 1.5 cups of warm water, 2.25 tsp of active dry yeast, and 1 tsp of granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Stir in the 1/4 cup of olive oil and 1.5 tsp of fine sea salt. Gradually add the 3.5 cups of all-purpose flour, mixing with a wooden spoon or your hands until a shaggy, sticky dough forms.
2. First Proof: Drizzle a clean, large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
3. Prepare Sweet Potatoes: While the dough rises, preheat a small oven or toaster oven to 400°F (200°C). Toss the thinly sliced sweet potato rounds with 3 tablespoons of maple syrup, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until tender but not mushy. Let cool completely.
4. Prepare Pan: Drizzle a generous 2 tablespoons of olive oil into a 9x13-inch baking pan. Transfer the risen dough to the prepared pan and gently stretch it to fill the pan, being careful not to deflate it completely. If it springs back, let it rest for 10 minutes, then continue stretching.
5. Second Proof & Dimpling: Cover the pan loosely with plastic wrap and let the dough rise for another 30-60 minutes, or until noticeably puffy. Preheat your main oven to 400°F (200°C) during the last 15 minutes of proofing.
6. Add Toppings (Pre-bake): Gently press your fingertips all over the dough to create deep dimples. Arrange the roasted sweet potato slices evenly over the dimpled dough. Scatter the 1/2 cup of chopped pecans around the sweet potato.
7. Bake: Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The internal temperature should be around 200-210°F (93-99°C).
8. Glaze and Serve: While the focaccia is still warm, whisk together the 1 tablespoon of maple syrup and 2 tablespoons of melted unsalted butter. Brush this glaze evenly over the top of the focaccia. If desired, sprinkle with 1/4 tsp flaky sea salt. Let the focaccia cool slightly in the pan for 10 minutes before transferring it to a cutting board and slicing. Serve warm.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.