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. This recipe first appeared in our April 2014 issue with Brendan Francis Newnam's story Splendor of the Isles.
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.