PINK PEPPER & SWEET POTATO FOCACCIA
Delicious and decorative vegan focaccia with sweet potatoes, rosemary and pink pepper
Ingredients
- 360 g flour
- 1 sachet of dry yeast
- 240 ml lukewarm water
- 1 tablespoon chia seeds
- 60 ml olive oil
- 1 teaspoon sea salt
- 1 teaspoon ajwain
- 1 teaspoon maple syrup
- more olive oil
- 1/2 sweet potato
- 1 tablespoon fresh rosemary
- 1 teaspoon pink pepper
- more sea salt
- more olive oil
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Combine flour and dry yeast in a bowl with water, oil, chia seeds, salt, ajwain and maple syrup. 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.
- Slice the sweet potato and cut out blossoms with a cookie cutter.
- After one hour, the dough should have doubled. Punch it to remove the air, then knead again with oiled hands and form a focaccia.
- Spread it on parchment paper. Pour more olive oil over the focaccia and poke holes with your fingers to create pools for the oil and the spices. Add the sweet potato decoration, rosemary and sea salt.
- Let it rest another 20 minutes and preheat your oven in the meantime to 210°C/ 410°F.
- Then bake for 20-25 minutes.
- Crush the pink pepper with a mortar.
- Once it's ready, sprinkle with a little more olive oil and pink pepper and cut into pieces, I find it easiest with a pizza cutter.
- I like my focaccia best fresh from the oven or the next morning for breakfast roasted in a skillet.
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