⅔ cup cooked, mashed sweet potato
2 ¼ teaspoons instant yeast (one ¼ oz packet)
3 ½ cups sprouted whole wheat ﬂour
1 ½ cups warm water, divided
2 tablespoons olive oil, plus more to grease bowl
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon za’atar spice blend
¾ teaspoon salt
- In a large bowl of an electric stand mixer, use the beater/paddle attachment to mix yeast, ½ cup of the ﬂour, and ½ cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes.
- Add remaining dough ingredients, including sweet potato. Mix with beater/paddle attachment on low speed (2 on Kitchen Aid) until dough comes together. Switch to the dough hook attachment and increase speed to medium (4 on Kitchen Aid); continue kneading until dough is smooth and elastic, about 5 minutes.
- Transfer dough to a lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm area until dough doubles in volume, about 1 hour.
- Line an 18’’ sheet pan with parchment paper. Using wet hands (to prevent sticking), press dough ﬂat onto the sheet pan to cover the full surface of the pan. Cover dough with lightly greased or oil-sprayed plastic wrap and let rise in warm area until dough is puﬀy and doubles in volume, about 45 minutes.
- Set oven to 425°F. With two wet ﬁngers, dimple the risen dough. Drizzle the dough with oil and sprinkle evenly with za’atar seasoning and salt.
- Bake until focaccia reaches a golden color, about 18 minutes. Transfer to wire rack to cool for 10-15 minutes, then cut into 12 rectangular pieces.
- Store leftover, uneaten bread in a zip-top bag for up to a week in the fridge. When ready to eat, reheat bread in the toaster oven, then top with a fresh drizzle of olive oil.
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups