Breakfast & Brunch


Pink pepper & sweet potato focaccia

This sweet potato focaccia started with a tasty bread I ate in Tel Aviv at the beach. When I wanted to make something like that at home, I ended up adding more and more ingredients, including the Indian spice ajwain* that I think goes very well with a lot of Mediterranean dishes. I also added sweet potato cherry blossoms.

If you love focaccia you might also enjoy my Hokkaido Za’atar Focaccia.



Delicious and decorative vegan focaccia with sweet potatoes, rosemary and pink pepper
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Prep Time 20 mins
Cook Time 20 mins
Resting time 1 hr 20 mins
Total Time 1 hr 55 mins
Course Brunch
Cuisine Fusion cuisine


  • several slices of sweet potato
  • 2 dried apricots
  • 3 cups flour 360 g
  • 1 sachet of dry yeast two teaspoons
  • 2/3 cup lukewarm water 160 ml
  • 1 tablespoon tomato paste
  • 1 tablespoon chia seeds
  • 1/2 cup olive oil 120 ml
  • 1 teaspoon sea salt
  • 1 tablespoon rosemary
  • 1 teaspoon pink pepper
  • 1/4 teaspoon of ajwain
  • more sea salt
  • more olive oil


  • Cut out sweet potato decoration, put aside and chop up sweet potato leftovers in a blender. Chop up apricots.
  • Combine flour and dry yeast in a bowl, then add chopped sweet potato, chia seeds, tomato paste, salt, apricots, olive oil and water. Knead for 10 minutes.
  • Pour a little olive oil into a big bowl and over your hands to avoid the dough from sticking and place the dough in the bowl. Cover with a damp tea towel and let it rise for about one hour in a warm place, for example the warm oven. Around 30°C/ 85°F is a good temperature.
  • After one hour, the dough should have doubled. Punch it to remove the air, then knead again with oiled hands and form two focaccias.
  • Spread them on parchment paper and sprinkle with ajwain, rosemary, and sea salt. Add the sweet potato decoration and ground pink pepper. Sprinkle with a little more olive oil and poke holes into the focaccia with your fingers to create pools for the oil and the spices.
  • Let them rest another 20 minutes and preheat your oven in the meantime to 210°C/ 410°F.
  • Then bake for 20-25 minutes.
  • Once they are ready, sprinkle with a little more olive oil and cut into pieces, I find it easiest with a pizza cutter.
  • I like my focaccia best the next morning for breakfast roasted in a skillet.


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