Chef Danilo Cortellini
My favorite focaccia ever! So easy to make and it is the perfect to twist with new flavours and combinations.
It was a while that the idea of incorporating sweet potatoes into bread was stuck into my head. As you know, it is quite common to use regular potatoes into focaccia doughs so I though why not!?
Well, it worked out a treat and everybody absolutely loved it. Finding little spots of sweet potatoes while you bite made a huge difference and the idea of adding savoury Grana Padano cheese, caramelized onions and sage came along the way and it was a brilliant one if I can say it myself! Soft fragrant focaccia, delicious served warm, even the day after (keep it in the fridge)
Ingredients
- 500 gr pizza or bread flour
- 250 ml water
- 15 gr yeast
- 15 gr salt
- 75 ml extra virgin olive oil
- 125 gr of cooked and mashed sweet potatoes (about)
- 75 gr of finely grated Grana Padano
- To garnish
- 1 sprig of sage
- 1 onion, sliced thinly
- 15 gr of unsalted butter
- 60/100 gr Grana Padano sliced thinly
- Extra olive oil to grease
- Sea salt flakes and black pepper
Preparation
Bake the sweet potatoes ahead until soft and let it cool down completely. I usually bake more than I need as I love them on their own but 1 large potato will be enough for 1 focaccia. Spread a layer rock salt on the bottom of a baking tray to absorb the humidity and place the potatoes on top of it. Bake at 160 C for about 45 minutes or until soft and cooked through. Spoon the pulp out, mash with a fork for a rougher texture and let it drain in a colander for 1 hour to get rid of part of the water.
Melt the yeast in water and knead with olive oil, flour and salt until the dough is smooth and uniform. Add the salt when the yeast is completely melted to avoid lumps. Only at this stage add the sweet potatoes and grated Grana Padano and knead for a few more minutes. Place the dough in a oiled shallow tray and leave it proof for about 2 hours at room temperature covered with a tea towel.
While the dough rest, cook the sliced onion with butter, a drizzle of oil and a pinch of salt on low heat until soft and golden.
When the dough has doubled in size, top it with the caramelized onion, the shaved Grana Padano, and a scranch of black pepper. Drizzle with oil and gently press with the tips of your fingers to create a few ‘dimples’. Be careful not to over do it as you don’t want to knock all the air out.
Now garnish with the sage leaves and get ready to bake.
Pre heat the oven to 220˚C and bake the focaccia for 10 minutes at 200° then turn down the temperature to 180˚C and bake for other 5 minutes. Once well golden take the focaccia out of the oven and let it cool for a 30 minutes before slicing.
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Chef’s tip
Remember, as every bread recipe the secret is time, allow it time to rise for 2 hours, it will really make the difference. Remember, sweet potatoes will affect how gluten works, the dough will feel less elastic but it’s normal.