Sweet potatoes and maple syrup were flavors of the day at Littlebrook Elementary School, where Chef Christopher Albrecht of Eno Terra Restaurant in Kingston, NJ, visited for the March Garden State on Your Plate event. He and the restaurant's events planner, Melissa, assisted by parent volunteers, served up tasting portions of the Italian flatbread to children in grades K-5.
Chef Christopher's recipe begins with a yeast dough, but if time is short, consider substituting a ready-made pizza dough, typically found in the refrigerator section of the supermarket.
This yeast bread is easy but requires planning ahead. First, bake the sweet potatoes (425 degrees on a baking pan – pierced before cooking) and fry the bacon, if using. If you’re using active dry yeast for the first time, try this tip: Measure the water in advance and let it come to room temperature on the counter while the potatoes bake.
Chef Christopher’s Sweet Potato-Fennel Focaccia with Maple Syrup
Makes a flat loaf about 13 inches by 18 inches
- 1½ cups water (100-110 degrees F)
- ¼ cup olive oil + additional for finishing
- 4 cups bread flour (or multipurpose white unbleached flour)
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 2 bulbs fennel, trimmed to white part, cut lengthwise and then ¼-inch thick
- 1 pound sweet potatoes, baked, cooled, peeled and cut to ¼-inch slices)
- 4 ounces maple syrup
- Optional garnishes: Smoked bacon or jalapenos!
Directions:
- In medium mixing bowl or in work bowl of food processor, combine water and ¼ cup olive oil.
- Add flour, salt and yeast. Using dough hook of stand mixer or food processor, mix for 8 minutes, or knead by hand for about 12 minutes.
- Drizzle olive oil into large mixing bowl. Add dough to bowl, swirl by hand and flip upside down, so oiled surface faces up. Cover with plastic wrap and allow to rest in a sheltered, warm spot for about an hour.
- Punch dough down and remove from bowl. Oil baking sheet, and stretch dough to roughly fit.
- Add fennel and sweet potatoes. Drizzle with maple syrup, cover with plastic wrap and allow to rise for about 45 minutes.
- Heat oven to 425 degrees. Bake focaccia for about 12 to 18 minutes, or until bread is puffed and golden and juices are bubbling.
- Let cool in the pan for about five minutes, then remove from pan to wire rack for cooling.
— Christopher Albrecht, Eno Terra Restaurant, Kingston, NJ
The two, aided by Steven Schultz, who owns Bountiful Boxes and donated the labor to build two new boxes, have new gardens planted with tomatoes, basil and other edibles to show for their effort. Students will benefit this fall; the expanded JW Iron Chef program will have garden-fresh produce available, only steps away from the kitchens.