NATIONAL BREAD FESTIVAL WEEK: SWEET LIFE SWEET POTATO FOCACCIA

If you weren't at last week's National Festival of Breads baking competition at the Airport Hliton, you missed the aroma of yeasty perfection filling the air. Good news — you can re-create it at home. This week, we'll share recipes from the finalists. Today's is for the bread entered by Jessie Grearson of Falmouth, Maine. All of the recipes now are posted at www.kansaswheat.org.

INGREDIENTS

1 cup warm water (100 to 110 degrees Farenheit)

1 teaspoon honey

2 teaspoons Fleischmann's active dry yeast

1/3 cup extra-virgin olive oil

1 teaspoon finely chopped fresh rosemary

1 teaspoon Penzey's Italian spice or Italian seasoning

½ cup mashed sweet potatoes

1½ teaspoons salt

1 cup King Arthur traditional 100 percent whole wheat flour

1 cup King Arthur Italian-style flour

1 to 1½ cups King Arthur unbleached all-purpose flour, divided

2 to 3 tablespoons extra-virgin olive oil

Topping:

1 to 2 tablespoons yellow cornmeal

1 large clove fresh garlic, finely minced

½ teaspoon finely chopped fresh rosemary

3 tablespoons shredded Asiago cheese

Freshly ground black pepper, to taste

Dash of cayenne red pepper, if desired

1 to 2 tablespoons extra-virgin olive oil

Coarse salt, to taste

DIRECTIONS

In medium bowl, stir together warm water, honey and yeast; let stand 2 to 3 minutes. Add olive oil, rosemary, Italian spice, sweet potatoes, salt, whole wheat flour and Italian-style flour. Stir vigorously for about 2 minutes.

Gradually stir in enough all-purpose flour to make a soft dough. Turn out on lightly floured surface and knead in enough of the remaining all-purpose flour to make workable dough; knead 5 to 8 minutes. (Dough will be slightly sticky, but workable). Place in a lightly oiled bowl. Cover; let rise 1½ hours in a warm place, or cover dough and let rise six hours or overnight in the refrigerator. Allow dough to warm at least 30 minutes before shaping.

Line one 18 x 13 x 1-inch pan with parchment paper and sprinkle with cornmeal. Gently press dough over the cornmeal-dusted paper, stretching dough into a 15 x 11-inch rectangle. Cover with a towel and let rise 15 to 20 minutes.

Preheat oven to 400 degrees. Dimple the dough vigorously with your fingertips, leaving indentations that are as deep as ½ inch. Sprinkle garlic, rosemary, Asiago cheese, black pepper and cayenne pepper over top.

Drizzle lightly with olive oil; sprinkle with salt. Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature.

Makes 1 large focaccia, 24 slices.