Another recipe for a dinner night with two special ladies.
Sweet Potato Rosemary Focaccia
1 1/3 cup organic canned sweet potato puree
1 packet active dry yeast
1 ¾ cup whole-wheat pastry flour
1 ¾ cup unbleached all purpose flour from Saint Vincent Gristmill
1 cup warm water
2 Tablespoons extra-virgin olive oil, plus more for oiling bowl and pan
1 ¼ teaspoons salt
2 Tablespoons extra-virgin olive oil
1 small red onion, sliced
Coarse sea salt
In a large bowl, mix the yeast, ½ cup whole-wheat pastry flour and ½ cup warm water until combined. Cover tightly with plastic wrap, and set aside until bubbly, about 20 minutes.
Add the remaining dough ingredients.
Knead by hand until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in a warm, draft-free area until the dough is puffy and doubled in volume, about 1 hour.
With wet hands (to prevent sticking), press the dough into a generously oiled, stone baking sheet (15 ½ x 10 ½ inches). Cover the dough with lightly oiled, plastic wrap and let it rise in a warm, draft-free area until the dough is puffy and doubled in volume, 45 minutes to 1 hour.
Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. With 2 wet fingers, dimple the surface of the risen dough at regular intervals. Drizzle oil over the dough, and sprinkle it evenly with rosemary and sea salt. Arrange the red onion slices evenly.
Bake until the bottom of the focaccia is golden brown and crisp, 23-25 minutes.
Transfer to a wire rack to cool slightly.
Cut the rectangular focaccia into squares or wedges.
Serve warm with a side of olive oil, balsamic vinaigrette, more fresh rosemary and black pepper.