Breads (Sourdough) - Open Crumb

Purple Sweet Potato Sourdough Focaccia

April 28, 2024 | Recipe by Bake with Paws
Purple Sweet Potato Sourdough Focaccia

Purple Sweet Potato Sourdough Focaccia

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For me, Sourdough Focaccia is a breeze to bake. It's hard to mess up unless your sourdough starter is quite unhealthy and weak. Whenever I come across sweet potatoes with a rich purple hue, I always bake something using them. The bread comes out incredibly vibrant, with no added coloring—all-natural beauty.

How to store Sourdough Focaccia

This Sourdough Focaccia bread can be stored in plastic wrap or container with cover for a day at room temperature (28C - 30C) or up to three days at room temperature (22C - 25C)  After these period you need to keep in fridge for few days.  Reheat in a 200C oven for 5 minutes before eating.  It is better not to slice all the whole bread.  Slice as you need.

To freeze Sourdough Focaccia, wrap with plastic properly and freeze for up to 1 month.  Thaw for 30 minutes and reheat before eating.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Purple Sweet Potato Sourdough Focaccia 

Yield:  1 Focaccia  


100g active sourdough starter/levain (100% hydration) - 20%
500g bread flour (I used Japanese high gluten flour) - 100%
375g water - 77% 
10g sea salt
15g olive oil 
115g mashed purple sweet potato (about 150g raw purple sweet potato)

Kosher salt for sprinkling
Some olive oil to drizzle on top of the bread

Chefmade 13" Oblong Bake Pan (13.6" X 9.7" X 2.4")  OR
Chefmade 11" Square Bake Pan (11" X11" X 3")

Total bulk fermenation: 4.5 hours 
Room temperature: 27C - 28C

  1. Feeding Levain/Sourdough Starter :-
    1. Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.  
  2. Mashed Purple Sweet Potato - 
    1. Wash, peel, cut and steam the purple sweet potatoes for about 20 minutes.  Mash with potato riser or folk.
  3. Mixing the dough :-
    1. Dissolve levain and water in a bowl of stand mixer.  Add in olive oil, salt and flour.   Mix with paddle attachment for about 3 - 4 minutes at speed 2 (KA mixer) and slowly turn to speed 4 or until the dough turns smooth, comes together and away from the sides of the bowl. 
    2. Transfer the dough into a greased bulking dish. Cover and rest for 60 minutes (25C to 26C room temperature).
  4. Lamination and Spread Mashed Potato -
    1. Lightly mist the counter top with water and wet your hand.  Pull the dough into a rectangle shape and pull from centre out to form a bigger rectangle shape.  
    2. Spread the mashed pumpkin on the dough.
    3. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  The reason to use a square dish is because it is easier to judge how much  the dough has spread.  
    4. Cover and rest for about 90 minutes (1 1/2 hours) or until dough spreads. 
  5. Coild Fold :-
    1. Coild Fold 1 – Fold in the dish.  Cover and rest for about 120 minutes (2 hours).
    2. Coil Fold 2– Repeat the same.  Immediately transfer to the fridge to retard overnight for 12 - 16 hours.  .  By this time the dough should have rise almost double the size.
  6. Next Morning (Baking Day):-
    1. Grease the baking pan with olive oil.  I usually like to line the base with parchment paper when I used a pan that stick.  
    2. Remove the Focaccia dough from the fridge.  Lift up the dough with 2 hands and transfer to the baking pan. Rest for 30 minutes on the counter (27C - 28C room temperature)
    3. After 30 minutes, gently stretch the dough to fill up the pan.   Let it proof for about 2 hours (27C - 28C room temperature) or until it puffs up.
  7. Baking:-
    1. Preheat the oven at 210C (fan-forced) for at least 20 minutes.  I preheated my oven for 30 minutes.
    2. After 2 hours of proofing, the dough would have risen and puffed up.  Drizzle olive oil, dimple the dough with your two hands and spread with some salt.
    3. Bake in a preheated oven on 2nd lower rack for about 25 - 30 minutes or until golden brown.
    4. Remove from the oven and drizzle with more olive oil if you like.  You can serve immediately or cool baked focaccia bread on a wire rack.

Purple Sweet Potato Sourdough Focaccia

Purple Sweet Potato Sourdough Focaccia

Purple Sweet Potato Sourdough Focaccia



A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 


  1. Hi Yeanley . What a beauty this focaccia. I have couple of questions. Can I mix it with hand and not bother with the mixer? Also do you bake focaccia on a pizza stone/ pizza steel (with steam) or u just do normal baking. Is steam needed in focaccia baking? Sorry I still haven't gotten to try out your croissant but will certainly update you when I get a chance.thanks for kind response. Recently just opened an IG account and have been following you. I am very behind. Haha

  2. Hi Chloe, thank you for ypur support always. Welcome to Instaram :)

    If you are going to use hand mix, you can try the following.

    Mix the dough :-
    Dissolve levain and water in a mixing bowl. Add in olive oil, salt and flour. Stir with dough scrapper then mix until there is no more dry flour with hand. Transfer the dough into a greased bowl. Cover and rest for 30 minutes (ambient temperature @ 26C - 27C)

    S&F – Fold about 6 - 8 times. Your dough will be quite weak at this time. Cover and rest for 30 minutes.

    Lamination and spread sweet potato – Cover and rest for 30 - 45 minutes.

    Coil Fold 1 - Cover and rest for about 1 hour.

    Coil Fold 2 – By this time, your dough should be smooth and strong. However, if the dough is still quite extensible and spread a lot, then you will need one or two more S&F or coil folds. Cover and rest for 2 hours or until dough rise 50% - 60% in size.

    I don't bake focaccia in pizza stone, just normal baking as per the above baking method. No steam is required.

    I hope the above is clear.

    Cheers and happy baking :)


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