Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Caramelized Sweet Potato Focaccia 4.8 (6) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 The highlights of our focaccia are the sweet potatoes, in addition to toasted walnuts, grated Gouda cheese, and rosemary. Ingredients 1 tablespoon plus ¼ teaspoon active dry yeast, (from 2 envelopes) 2 ¼ teaspoons sugar 1 ¼ cups warm water, about 110 degrees 2 ¼ teaspoons extra-virgin olive oil, plus more for bowl, pan, plastic wrap, and drizzling 3 ¼ cups all-purpose flour Coarse salt 1 ½ cups grated (about 4 ounces) aged Gouda cheese 1 cup chopped walnuts, toasted ¼ cup packed small fresh rosemary sprigs and leaves Caramelized Sweet Potatoes Directions Stir the yeast, sugar, and water in the bowl of an electric mixer fitted with the dough hook attachment. Let stand until mixture is foamy, 4 to 5 minutes. Add oil, flour, and 2 teaspoons salt to yeast mixture. Mix on medium-low until dough comes together, 3 to 5 minutes. Raise speed to medium, and knead until dough is very smooth, about 5 minutes. Transfer dough to an oiled medium bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 20 minutes. Preheat oven to 400 degrees. Generously oil a 12-by-17-inch rimmed baking sheet. Spread dough into sheet. Flip dough to coat both sides with oil, and stretch dough into corners of sheet. Lightly cover with oiled plastic wrap. Let rise in a warm, draft-free place until dough comes to just above rim of sheet (3/4 inch) and is very billowy, about 30 minutes. Uncover dough; sprinkle lightly with salt. Sprinkle evenly with cheese, walnuts, and rosemary. Top with caramelized potatoes, overlapping and pushing them into dough in places. Bake 5 minutes. Rotate sheet; bake 15 minutes. Rotate sheet again; bake until edges of crust are golden, about 5 minutes. Drizzle with oil. Let cool slightly before serving. Rate it Print