Sweet Potato, Pineapple, and Veggie Focaccia

Doug's off camping with the Scouts, the Halloween candy was baked up last week, so today is a savory with a bit of sweet recipe for me.


 

 

Ingredients:

Dough

• 8 ounces sourdough starter, fed or unfed
  (or use 4 ounces water, 4 ounces flour, and 1/4 teaspoon more yeast + the quanties below)
• 6 ounces lukewarm water
• ~ 10 ounces cooked then mashed sweet potato (mine started about 11.5 ounces, and lost weight after baking and skinning)
  
• 2 teaspoons instant yeast
• 1 tablespoon of sugar
  
• 12.75 ounces All-Purpose Flour
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon tumeric (optional, mostly for color in the bread)
  
• 2 tablespoons nonfat dry milk
• 3 tablespoons olive oil + more for the pan
    

Toppings

•  3 tablespoons pesto sauce (I used 4 Spanish thyme leaves, 4 or 5 basil leaves, some parsley, 2 to 3 large garlic cloves, and 3 tablespoons olive oil ground in a mini food processor)
  
• 1/2 large Vidalia onion, sliced thin
• 1/3 bell pepper, sliced into thin strips
• 4 ounces of pineapple, cut into small chunks
  
• 150 gr (about 5 ounces) grated mozzarella cheese
• 150 gr (about 5 ounces) feta cheese, cut into small chunks
• 6 or so long chives, cut into short lengths
  

Instructions:

1. Combine starter and water in stand mixer bowl. Mix in yeast, sugar, and oil. Let proof for 5 to 10 minutes while you gather the other dough ingredients.
   
2. Mix in flour, salt, dry milk powder, and spices, and knead for 5 to 7 minutes to combine.
3. Place the dough in a lightly greased bowl, and let it rise for about an hour. 
   
4. Using cooking spray, lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan). 
5. Drizzle 1 to 2 tablespoons olive oil on top the spray
   (The spray keeps the bread from sticking,the olive oil gives the bottom crust crunch and flavor.)
6. Press the dough on the pan, pat out to fill pan.
   (If the dough is too springy, let it rest for 10 minutes then pat it out again.)
7. Let the dough rise in the pan while you prep the toppings and let the oven pre-heat to 425.
   
8. Saute the onions and peppers for 10 minutes or so to soften and get a little color,
9. Diced the pineapple and feta into chunks.
10. Make up the pesto sauce as needed. (I used 4 Spanish thyme leaves, 4 or 5 basil leaves, some parsley, 2 large garlic cloves, and 2 to 3 tablespoons olive oil ground in a mini food processor,)
11. Spread the pesto sauce lightly over the dough. 
12. Spread out the peppers on the dough.
    
13. Sprinkle the onions on top. 
14. Sprinkle the pineapple pieces, pressing each piece into the dough.
    
15. Sprinkle the feta chunks, pressing each piece into the dough.
16. Sprinkle the mozzarella cheese on top.
17. Sprinkle the chives on top.
    
18. Bake the bread for about 22 to 25 minutes. 
19. Remove from oven, let cool in the pan on a baking rack.
    (Slice into 32 to 40 pieces for potluck-sized bites.) 
     

Carole's Notes:

I liked this! The focaccia smells amazing, looks pretty, and tastes great! The dough is soft and fluffy.

The recipe is adapted from my Tomato Onion Focaccia and http://www.bakingwithnyssaeda.com/2016/09/focaccia-bread-with-pesto-sun-dried_15.html