Toasted carob powder, yogurt, and grated sweet potato add complex flavor and chewy texture to this Croatian take on focaccia from home cook Tatjana Ciciliani.
Yield: serves 10-12
- 2 cups all-purpose flour
- 1 cup rye flour
- 1 cup whole wheat flour
- 3 tbsp. toasted carob powder
- 1 tsp. minced rosemary, plus 2 tbsp. leaves
- 1 tsp. minced thyme
- 2 cups water, heated to 115°
- 1 tbsp. active dry yeast
- 1 1⁄4 cups plain yogurt, drained overnight
- 5 tbsp. olive oil, plus more
- 1 tbsp. kosher salt, plus more to taste
- 1 tsp. honey
- 1 small sweet potato (about 6 oz.), peeled and grated
- Whisk flours, carob powder, minced rosemary, and thyme in a bowl. In the bowl of a stand mixer fitted with a hook, combine water and yeast; let sit until foamy, about 10 minutes. Add yogurt, 2 tbsp. oil, salt, honey, and potato; combine. With the motor running, slowly add flour mixture until dough forms. Increase speed to medium-high; knead until dough is smooth, 2–3 minutes. Cover with plastic wrap; set aside 1 hour.
- Transfer dough to a greased 13″ x 18″ rimmed baking sheet and, using your fingers, spread dough into pan. Sprinkle rosemary leaves and salt over dough and, using your fingertips, press dough all over to form dimples; let sit, uncovered until slightly puffed, about 1 hour.
- Heat oven to 400°. Drizzle remaining oil over focaccia; bake until golden and cooked through, 30–35 minutes.