Step 1

Put sweetpotato puree, bread flour, salt, dried yeast and water into a stand mixer bowl with the hook attachment.

Step 2

Knead for 2 minutes at first speed, then 5 minutes at high speed.

Step 3

Transfer the dough into a large bowl.

Step 4

Cover with cling wrap or a kitchen towel.

Step 5

Let the dough proof in a warm area for 1 hour.

Step 6

Punch down the dough, turn the dough onto a floured surface and knead another few times.

Step 7

Put the dough into a baking tray, then cover with a clean towel and let it rise again until puffy and almost doubled.

Step 8

Preheat the oven to 220°C

Step 9

Put the sliced tomatoes, onion, sweetpotato, sea salt and the fresh rosemary on top of the focaccia.

Step 10

Bake at 220°C for about 20 minutes or until the tops are golden brown.

Step 11

Transfer to a rack to cool completely before slicing.