Sweet Potato Sourdough Discard Butter Focaccia Recipe

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Sweet Potato Sourdough Discard Butter Focaccia Recipe

This Sweet Potato Butter Focaccia gets its golden color and light sweetness from roasted sweet potato and its subtle cheesy flavor from sourdough discard. Butter replaces olive oil for a flaky crust and soft, pillowy crumb.

Prep Time30

Cook Time45

Rise Time1

Total Time2 15

Course: Sides

Cuisine: American

Servings: slices

Calories: 243kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

200 g Bako Sweet orange sweet potato about 1 small
10 g yeast
339 g water
28 g sugar
113 g sourdough discard
480 g all-purpose flour
56 g unsalted butter
14 g olive oil for greasing

Sage Butter

56 g unsalted butter
6 g fresh sage finely chopped

Topping

Fresh sage
Flaky sea salt

Metric - US Customary

Instructions

Roast the sweet potato: Preheat the oven to 425°F. Wrap the unpeeled sweet potato in aluminum foil and roast for about 1 hour, or until a paring knife slides into the center with no resistance. Let it cool completely, then peel and mash.
200 g Bako Sweet orange sweet potato
Activate the yeast: Whisk the yeast, water, and sugar together in a large mixing bowl. Let the mixture sit until it looks foamy and bubbly, about 15 minutes.
10 g yeast, 339 g water, 28 g sugar
Make the dough: Add the remaining ingredients except the butter into the yeast mixture. Stir using a spatula or sturdy wooden spoon. The dough will be very wet and sticky (this is totally normal)
113 g sourdough discard, 480 g all-purpose flour
Cover the bowl and let the dough rest for 15 minutes. This will allow the flour to fully hydrate and will make the dough easier to handle.
Stretch and Fold 1: With damp or lightly oiled hands, grab one edge of the dough, stretch it up until you feel resistance, and fold it over the center. Turn the bowl a quarter turn and repeat until you’ve stretched and folded all four sides. Cover the bowl once more and let the dough rest for another 15 minutes.
Grate the frozen butter. Store in the freezer until ready to use.
56 g unsalted butter
Stretch and fold 2: Scatter about ¼ of the grated butter over the surface of the dough. With damp or lightly oiled hands, grab one edge of the dough, stretch it up until you feel resistance, and fold it over butter. Before rotating the bowl, scatter more butter on top. Turn the bowl a quarter turn and repeat. Continue until you’ve stretched and folded all four sides and incorporated all of the butter. Cover the bowl and let the dough rest for another 30 to 45 minutes, or until doubled in volume.
Prep: Line 1 large baking pan (9 by 13 inch) with parchment paper. This will prevent your focaccia from getting stuck to the bottom of your pan.
Final proof: Coat the bottom of your pan with olive oil. Transfer the dough to the pan. Cover with an oiled sheet of parchment or plastic wrap. Let the dough rise until it is bubbly and has filled the pan, about 30 to 45 minutes.
14 g olive oil
You can let the dough proof in the refrigerator overnight until your ready to bake it.
Make the sage butter: Combine the butter and sage in a cold pan. Melt the butter over medium heat until the sage is fragrant and the mixture starts to bubble. Set aside.
56 g unsalted butter, 6 g fresh sage
Preheat the oven to 400 F.
Bake: Pour half of the sage butter over the proofed dough. Use your fingertips to gently press and dimple the surface of the dough. This creates deep crags that help catch the butter and give the focaccia its signature texture. Sprinkle sea salt on top (optional) Bake at 400 F for 30 to 45 minutes.
Flaky sea salt
Brush the hot focaccia with remaining sage butter. Serve fresh from the oven.
Fresh sage
Store leftover slices in a zip lock bag. You can freeze this bread for up to 1 month. Reheat in the air fryer or bake at 350°F until warmed through.

Notes

Make sure your yeast is not expired before baking or attempting this recipe or your dough may not rise. Both instant yeast and active dry yeast will work.
You can roast your sweet potato a day in advance.
Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your bread may be dense and gummy.
Feel free to use active sourdough starter or sourdough discard to make this recipe.
You can make your dough a day ahead. Refrigerate it after you’ve transferred it to the pan then bake as instructed.
Freeze the shaped dough and store it in the freezer for up to 1 month. Bake as directed when ready.

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