Sweet Potato Focaccia (Vegan)

A classic focaccia with a crispy crust, a soft and chewy center, infused with the comforting flavors of sweet potato, brown sugar and pecans.

5 from 1 vote

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Prep Time 20

Cook Time 30

Folds and proofing 3 30

Total Time 4

Servings 12 servings

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 8x8 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

Notes

***When it comes to proofing, I use what I call a "proofing " bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in ( depending on how much dough I am working with) and medium size baking dishes inside of it. I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find the inside of the oven with the oven light on a great place to proof.

***The "Folding" process - think of your bowl of dough as a clock. Starting at 12 o'clock, lift the dough up and lay it over the top of the dough moving from the 12 o'clock position to the 6 o'clock position. Rotate the bowl 90 degrees, gently lift up on the dough at the 12 o'clock position and lay it over the top of the dough moving toward the 6 o'clock position. Rotate the bowl 90 degrees and repeat. Rotate the bowl 90 degrees and repeat. Repeat this whole process one more time. You should complete a total of 8 folds. This process will be done every 20 minutes for 2 hours. In between folds, the bowl will be returned to the proofing bag and placed back in the oven.

quick time line -

proof for 20 minutes / 8 gentle folds

proof for 20 minutes / 8 gentle folds - this should end the 1st hour of proofing

proof for 20 minutes / 8 gentle folds

proof for 20 minutes - this ends the 2nd hour of proofing ( next step is to place the dough in the prepared pan)

***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.