Stand Mixer Focaccia

This differs from the Rosemary Foccacia recipe in more ways than one (including the proper spelling!):

Ingredients

1 Tbsp active dry yeast
1 C warm water
1 tsp sugar
2 C all-purpose flour
olive oil
1 tsp table salt
thyme
italian seasoning
garlic powder

Instructions

Add the flour, thyme, italian seasoning, garlic powder, and a half cup of the water to your stand mixer. Incorporate with the paddle until you have a shaggy dough. Allow it to sit for 20 minutes (this is called the step called autolysis); meanwhile stir the remaining water, yeast, and sugar into a small bowl. It will foam up in 5-10 minutes. Add this mix and the salt to the dough and process with a dough hook for 3-6 minutes, until the dough ball is smooth and elastic. It should feel kind of like an earlobe, and will slowly spring back to the touch when you make an indentation with your finger.

Transfer the dough to an oiled bowl, cover with a kitchen towel, and allow to rise until doubled in size. Then punch it down, and transfer to a 9 inch round cake pan that's filled with a couple millimeters high of olive oil. Allow for a second rise.

Preheat the oven to 420. Bake for 15-20 minutes.

Sweet Potato Hash

Ingredients

1 small sweet potato, chopped into 1/4 inch cubes
1 small russet potato, chopped into 1/4 inch cubes
1/4 red bell pepper, finely chopped
1 handful spinach
1 handful cherry tomatoes, halved
1 link of Field Roast brand chorizo, cut into crumbles
2 tbsp butter
Black pepper
White pepper
Garlic powder
Paprika
Salt
Plain Greek yogurt (optional side for plating)

Instructions

Pat the potatoes (both sweet and russet) dry with a paper towel and season to taste, going heavy on the black pepper. Heat a large nonstick skillet, toss in the butter until melted, and add the potatoes. Cook uncovered for five minutes, stir, and cover. Cook for 10 minutes covered, remove the lid and stir again. Cook until the potatoes are almost cooked through. Add the red bell pepper and chorizo, cook until the pepper is softened. Add the spinach and tomatoes and cook for about five more minutes.

Serve with a side of plain yogurt.

Sweet Potato and Red Bell Pepper Patties

Ingredients

2 small sweet potatoes, cut into 1/4 inch cubes
1 red bell pepper, finely chopped
2 Tbsp plain yogurt
2 Tbsp unsalted sunflower seeds
2 Tbsp rolled oats
Olive oil
Minced garlic
Italian seasoning
White pepper
Black pepper
Old Bay seasoning
Cayenne powder

Instructions
Sauté the sweet potatoes in olive oil until softened with just a tiny bit of bite left. Season to taste, allow to cool.

Add to a food processor with the bell pepper, yogurt. Process until you have a chunky near-paste. Add the oats and sunflower seeds, form into two patties, and sauté lightly.

Best served on ciabatta, sturdy roll, or hamburger bun with goddess dressing and a slice of provolone.