ALL-NEW FAVES

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SWEET POTATO FOCACCIA WITH GARLIC & THYME

Serves 8 to 10

Preparation time 20 minutes, plus rising

Cooking time 45 minutes

INGREDIENTS

4½ cups all-purpose flour

3 cups coarsely grated sweet potatoes

1/4 cup extra-virgin olive oil, plus extra for brushing

1 tbsp chopped fresh thyme, plus extra for sprinkling

4 tsp coarse or flaked sea salt, plus extra for sprinkling

4 cloves garlic, minced

1 pkg (2¼ tsp) instant yeast

1/2 cups lukewarm water

1. In a large mixing bowl, stir the flour and grated sweet potatoes to coat. Add the olive oil, thyme, sea salt, garlic, yeast and lukewarm water. Mix with a wooden spoon until it becomes too difficult to stir (the mixture will be rough and shaggy). Turn the dough out onto a lightly floured work surface and knead until it becomes smooth and elastic, about 5 minutes. Return the dough to the bowl (no need to wash), cover the bowl with plastic wrap and let the dough rise

on the counter for 1 hour or until doubled in size.

2. After the first hour, punch the dough down to deflate it, cover the bowl and let rise for 45 minutes, again until doubled in size.

3. Turn the dough out onto an 11x17-inch parchment-lined baking tray and spread the dough to fill it.

Cover the dough with a tea towel and let rise for 30 minutes.

4. Preheat the oven to 400° F.

5. Uncover the dough and use your fingertips to dimple the focaccia. Bake for 40 to 45 minutes or until the focaccia is deep golden brown in colour.

6. Remove from the oven and immediately brush the hot bread with olive oil and sprinkle with a little chopped thyme and sea salt.

Let cool in the tray on a rack for at least 30 minutes.

Note: Like most breads, focaccia is best served the day it is baked.