Sweet potato focaccia bread

Whether you want to get in touch with your inner artist and treat the dough as your canvas, or simply bake some fantastic bread, this one’s for you. Slightly sweet and beautifully golden from the sweet potato in the dough, this oil-free recipe goes from bowl to table in under 2 hours. For fun: divide the dough amongst your guests or children, put out a variety of toppings, and let each person create their own masterpiece.

Makes one loaf that fills a half-sheet pan; about 8-12 servings.

4 1/2 teaspoons dry yeast

1 1/2 cups warm (less than 120F degrees) water

1 1/2 cup cooked, mashed sweet potato

4 1/2 cups white wheat flour

1 1/2 teaspoons sea salt

Suggested toppings, including but not limited to:

Sea salt; fresh or dried rosemary; fresh herbs; red, white, or green onions; chives (especially with their pretty purple flowers); sliced vegetables such as colorful peppers, tomatoes, sun-dried tomatoes, artichoke hearts; olives; walnuts; pumpkin, sesame, poppy or sunflower seeds; everything-but-the-bagel seasoning.

1) In a small bowl, sprinkle the yeast over the warm water and allow it to sit while you gather the other ingredients.

2) In a large bowl, mix the flour and salt together with a wooden spoon, making a well in the center. Add the sweet potato to the yeast mixture and pour this into the well in the flour. Stir until the flour and the yeast mixtures combine together to form a ball of dough.

3) Turn the dough out onto a floured surface and knead by hand for about 5 minutes. Return the dough to the large bowl, cover the bowl with a clean, damp dish towel, and allow the dough to rise at warm room temperature for at least an hour, or until doubled in size.

4) While the dough is rising, prepare and assemble your choice of toppings and begin thinking about how you want to arrange them on top of the dough. Preheat the oven to 400F degrees.

5) When the dough has doubled in volume, place it on a rimmed baking sheet lined with a silicone mat or parchment paper. Stretch out the dough to fit the pan, taking care not to stretch it too thinly.

6) Make dimples all over the top of the dough by gently pressing down into it with your fingertips or knuckles.

7) Add the toppings in as simple (sea salt and rosemary) or as intricate (create a picture using a wide variety of the suggested toppings) a design as you want. Press the toppings down slightly into the dough so they don’t fall off once baked. (HINT: Use a little bit of vinegar or olive brine to help toppings adhere to the dough, if necessary.)

8) Bake in a preheated 400F degree oven and turn the heat down to 390F as soon as you put the bread inside. Bake for about 20-25 minutes until beginning to brown slightly. Enjoy warm. Leftovers are delicious, too!