Rosemary Focaccia

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Heat oven to 400°. Drizzle remaining oil over focaccia; bake until golden and cooked through, 30–35 minutes.