Sweet Potato Focaccia (Vegan)
If you love sweet potato casserole, you’ll be obsessed with this sweet potato focaccia. It’s got all the flavors you adore from the classic dish, but with that irresistible focaccia texture—crispy on the outside, soft and springy inside. Packed with cozy seasonal flavors, this treat features creamy sweet potato, rich brown sugar, and warm cinnamon, all topped with crunchy pecans, extra brown sugar, and a drizzle of vanilla glaze. Every bite is a mix of caramelized sweetness, nutty crunch, and tender sweet potato goodness. It’s an easy recipe that takes a little time, but trust me, it’s so worth it. A delicious, seasonal, plant-based take on the Italian classic, ideal for sharing at gatherings or as a self-indulgent sweet treat.
What you will need:
Imagine sweet potato casserole transformed into a tasty focaccia. You’ll need fresh sweet potato, brown sugar, and of course, pecans. I used rapid-rise yeast, which doesn’t require blooming, but active dry yeast works just as well—just make sure to bloom it first. All the other ingredients are simple pantry staples you can easily find at your local grocery store.
Ingredients:
Sweet Potato Focaccia
- fresh sweet potato – one small to medium sweet potato
- bread flour
- ground cinnamon
- rapid rise yeast
- salt
- brown sugar – I used Zulka Pure Cane Brown Sugar
- olive oil
- plant based butter with salt- I used Earth Balance Vegan Buttery Sticks
Brown Sugar Pecan Topping
- roughly chopped pecans
- brown sugar
- olive oil
- plant based butter with salt
Vanilla Glaze
- powdered sugar
- plant based milk
- vanilla extract
How too:
Start by making the sweet potato puree with a small to medium sweet potato. Bake it using any method you prefer—I used a convection oven. Once it’s done, you should be able to easily pierce it with a fork without any resistance.
Cut the sweet potato in half and scoop out all the flesh. Put the flesh into a food processor or a sturdy blender and blend on high until it’s smooth and creamy, about 2 minutes, stopping a few times to scrape down the sides. Measure out 1/2 cup (90 grams) and set it aside for later.
To prepare the dough – combine the flour, yeast, salt, ground cinnamon and brown sugar in a medium to large bowl. Combine the water, sweet potato puree and melted butter in a separate container. The sweet potato mixture needs to be between 105F and 115F. If it is too cold or too warm, it can kill the yeast. I suggest purchasing a thermometer, it makes things so much easier and more accurate.
Add the sweet potato mixture to the dry ingredients. Stir until everything is well incorporated; don’t worry if the dough appears slightly lumpy—it’s perfectly normal. Next, place the bowl inside a proofing bag (see the note below in the notes section) or simply cover it. Allow the dough to proof for 20 minutes.
For an optimal proofing environment, I recommend placing the dough in a proofing bag and then setting the bag in the oven with only the oven light on. This method works well throughout the year and creates an ideal atmosphere for your dough to rise beautifully.
Please refer to the notes section below for a more detailed description of the proofing and folding process. After the dough has proofed for the first 20 minutes, remove it from the oven and its proofing bag, and perform the first set of eight folds. Keep a bowl of water nearby, as wet fingers will help prevent the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the second 20-minute proofing session.
Once the dough has proofed for the second 20 minutes, take the bag out of the oven and remove the dough from the bag. It’s time to complete the second set of eight folds. Return the dough to the proofing bag and place the bag back into the oven.
The process of 20 minutes of proofing followed by eight folds will be repeated three more times, resulting in a total of five proofing and folding sessions. After the fifth proofing/folding session, place the bowl back into the proofing bag and place the bag back into the oven (with only the oven light on) to proof for 20 minutes.
Once the last 20 minutes of proofing is done, generously grease an 8×8 square baking pan with olive oil. Pour the dough into the pan and gently spread it out, taking care not to lose any air bubbles you’ve created. Place the pan inside a proofing bag and place the bag in the oven with only the oven light on. Allow the dough to proof in the oven for 1 hour.
Once the dough has finished proofing, remove it from the oven and take it out of its proofing bag. Combine the melted butter and oil and brush it over the top of the dough. Using your fingers, create dimples in the dough to form bubbles and pockets. Sprinkle the brown sugar and chopped pecans across the top of the dough. Place the pan back into the proofing bag and place the bag back into the oven, with only the oven light on, to proof for 30 minutes.
Preheat the oven to 425F. Bake the focaccia for 30 minutes, or until it is browned and crispy. The edges should pull away from the sides of the pan. I found I needed to tent mine for the last ten minutes to keep the pecans from burning. Once out of the oven, transfer the bread to a cooling rack.
Once the focaccia is out of the oven, prepare the glaze by combining the powdered sugar, vanilla extract, and milk in a small container. Stir the mixture until well combined and smooth. Drizzle the focaccia with the glaze while it is still warm. It is ready to be sliced and served. The focaccia is best served same day. Store any leftover focaccia in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Sweet Potato Focaccia (Vegan)
Ingredients
Focaccia
- 270 grams (2¼ cups) bread flour
- 250 mls water
- 28 grams (2 tbsp) plant based butter with salt – melted
- 90 grams (6 tbsp) sweet potato puree
- 7 grams (2 tsp) rapid rise yeast
- 4 grams (¾ tsp) salt
- 37 grams (3 tbsp) brown sugar
- 1¼ tsp ground cinnamon
Toppings
- 25 grams (2 tbsp) brown sugar
- 30 grams (¼ cup) pecans – rough chopped
- 1 tbsp olive oil
- 1 tbsp plant based butter with salt – melted
Vanilla Glaze
- 60 grams (½ cup) powdered sugar
- 1 tbsp plant based milk
- 2 tsp vanilla extract
Instructions
Focaccia
- To prepare the sweet potato puree – bake the sweet potato. You want a fork to be able to easily pierce the potato.Scoop out all of the flesh (no skin) and place it in a food processor or heavy-duty blender. Blend the sweet potato until smooth and creamy – this took me about 2 minutes. Set aside ½ cup – 90 grams of the puree.
- To a medium to large bowl, add the flour, yeast, salt, ground cinnamon and brown sugar. Whisk to combine. Combine the water, sweet potato puree and melted butter (stir well to combine) – make sure the temperature of the mixture is between 105F and 115F. Add the sweet potato mixture to the dry ingredients. Stir until all ingredients are fully combined. Its ok if it seems a little lumpy.Place the bowl in a "proofing bag" ***see note below in the notes section*** or cover the bowl and set the bowl aside to proof for 20 minutes. ***I place my dough in a proofing bag and place the bag in the oven with only the oven light on. No matter the time of year, I find it to be the perfect environment for proofing dough.
- ***Please see note below in the notes section for a more detailed description of the proofing/folding process.So the dough has proofed for its 1st 20 minutes, remove it from the oven and its proofing bag and do your 1st eight folds. Keep a bowl of water nearby, wet fingers help keep the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the 2nd 20-minute proofing session.The dough has proofed for the 2nd 20-minute session. Remove the bag from the oven and remove the dough from the bag. Time to complete the 2nd set of 8 folds. Return the bowl back to the proofing bag and return the bag back to the oven. This process of 20 minutes of proofing and 8 folds will be repeated 3 more times. After the 5th proof/fold, place the bowl back in the proofing bag and let the dough proof for 20 minutes.
- Generously oil an 8×8 square pan. Once the last 20 minutes of proofing is done, pour the dough into the pan and gently spread it out – trying not to lose any bubbles you have created. Place the pan in the proofing bag, place the bag in the oven – again with only the oven light on. Leave the dough in the oven to proof for 1 hour.
- Once done proofing, remove the dough from the oven and its proofing bag. In a small container, combine the melted butter and oil. Brush the mixture over the top of the dough. Using your fingers, "dimple" the dough creating bubbles and pockets.
- Sprinkle the brown sugar and roughly chopped pecans over the top of the dough.
- Place the pan in the proofing bag, place the bag in the oven – again with only the oven light on. Leave the dough in the oven to proof for 30 minutes.
- Preheat the oven to 425F,Bake the focaccia for 30 minutes until it’s golden brown and crispy, and has pulled away from the sides of the pan. I like to tent it with foil for the last 10 minutes to prevent the pecans from burning. Once out of the oven, transfer to a cooling rack.
Vanilla Glaze
- Once the focaccia is out of the oven, prepare the glaze. To a small container, add the powdered sugar, vanilla extract, and milk. Stir until well combined and smooth. Drizzle over the focaccia while it is still warm, slice and serve.
- Store the focaccia in an airtight container at room temperature.
- folding tutorial
This is such a splendid and special, novel recipe! Deceptively easy to make, too–a beautiful gift that conveys time , creativity, and care. Best of all, delectable comfort!
Your so kind Wendy!!!!! This was a fun one to work on, and it came out so delicious.