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1lb of High Gluten white flour
4 ounces of granulated sugar
2 each white sweet potatoes
4 ounces of lard
0.6 ounces of fresh yeast if is use dry active yeast will be 1.2 ounces
3 whole jumbo eggs
1 orange
powered sugar

Sweet potato focaccia


Wash the sweet potatoes and wrapped in aluminum foil, then baked until a paring knife will go thru them.
Remove the foil from the potatoes and peeled when they still warm, rice just one of them with a riser kitchen tool on a half sheet pan with a piece of parchment paper lay out on the pan, diced the other one and keep it on site, let the rise it potato chill down to room temperature and put in the mixer with the flour and the salt mix slowly to incorporate the salt, dissolve the fresh yeast or dry yeast in half glass of warm water, add the whole eggs and the lard to the mixture, zest the skin of the orange. As soon as the gluten dough is form into a ball place on another clean half roasted stainless still pan coated with extra virgin olive oil, cover with plastic wrap and let rest and rise for 45 minutes in a warm place at 80 to 84 degrees Fahrenheit, then with fingers press the rested dough out until rich the edges of the pan and the dough will cover all the surface of the pan; at this point cover again and let rise and rest for about 4 hours at the same temperature. Preheat your oven at 300 degree, push down gently with your fingers the dough and insert in the little the other baked potatoes already cut in regular dices, then bake for 50 minutes. Remove from the oven and molded out the sweet potato "focaccia" on a large tray cover also with parchment paper then flip back face up, and let it rest until rich room temperature, dusted with powered sugar, cut it in regular square pieces.