PINK PEPPER & SWEET POTATO FOCACCIA

PICTURE OF FOCACCIA

This focaccia started with a tasty bread I ate in Tel Aviv at the beach, and 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 decoration, like cherry blossoms, easter bunnies, Christmas trees, squirrels and whatever cookie cutters there are …

Easter focaccia

Ingredients:

several slices of sweet potato
2 dried apricots
3 cups flour (400 g)
1 sachet of dry yeast (about 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
pinch of ajwain*
more sea salt
more olive oil

Cherry blossom focaccia

 

How to do it:
Cut out sweet potato decoration, put aside and chop up sweet potato remains in a blender*.

Cherry blossom focacciaChop up apricots.

Cherry blossom focacciaCombine 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, I like to use my machine* for that.

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.

Cherry blossom focaccia

After one hour, the dough should have doubled. Punch it to remove the air, then knead again with oiled hands and form two focaccias.

Cherry blossom focaccia
Cherry blossom focacciaSpread 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.Cherry blossom focaccia

Let it rest another 20-30 minutes and preheat your oven in the meantime to 210°C/ 410°F.

Cherry blossom focaccia Then bake for 20-25 minutes. I put my focaccia on my pizza stone* with the parchment paper, that makes it easy and super crispy, but if you don’t have a pizza stone a baking sheet will be fine too.

Cherry blossom focacciaOnce they are ready, sprinkle with a little more olive oil and cut into pieces, I find it easiest with a pizza cutter*.Cherry blossom focaccia

I like my focaccia best the next morning for breakfast roasted in a skillet. Especially my Easter Bunny version: 

easter focaccia

 

Or my September version:

HOKKAIDO ZA’ATAR FOCACCIA

Pic of Hokkaido Za'atar Focaccia

 

MY TUTORIAL 

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https://youtu.be/NmBuG-fEx6k

 

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PINK PEPPER & SWEET POTATO FOCACCIA

PICTURE OF FOCACCIA

Ingredients

  • several slices of sweet potato
  • 2 dried apricots
  • 3 cups flour (400 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
  • pinch of ajwain
  • more sea salt
  • more olive oil

Instructions

  1. Cut out sweet potato decoration, put aside and chop up sweet potato remains 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.
  2. 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.
  3. After one hour, the dough should have doubled. Punch it to remove the air, then knead again with oiled hands and form two focaccias.
  4. 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.
  5. Let it rest another 20-30 minutes and preheat your oven in the meantime to 210°C/ 410°F.
  6. Then bake for 20-25 minutes. I put my focaccia on my pizza stone with the parchment paper, that makes it easy and super crispy, but if you don’t have a pizza stone a baking sheet will be fine too.
  7. Once they are ready, sprinkle with a little more olive oil and cut into pieces, I find it easiest with a pizza cutter.
  8. I like my focaccia best the next morning for breakfast roasted in a skillet.
https://flymetotheveganbuffet.com/pink-pepper-sweet-potato-focaccia/

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VEGAN PINK PEPPER & PIN FOR VEGAN SWEET POTATO FOCACCIA

 

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VEGAN PINK PEPPER & PIN FOR VEGAN SWEET POTATO FOCACCIA

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