Despite being disliked for being associated with weight gain, bread is part of my diet; It has been consumed for thousands of years, all over the world. If it was not for the genetically modified seeds, the herbicides, pesticides and chemical fertilizers used in cereal farming, plus all chemical preservatives used in the bread industry, I believe that bread would certainly be a healthy option to be included in every diet.

For that reason, I bake my own bread so that I can ensure that I am not using any chemical preservatives and that all ingredients have an organic origin.

I love making different types of traditional bread, as well as focaccia, which is a flat Italian bread, covered with olive oil and rosemary, and one of my daughter Ana’s favourites.

I always make the same base and then I use my imagination to create fantastic toppings that are always very tasty. Yesterday, I made a focaccia with a baked sweet potato topping to be sold at the store.

Here is the recipe:


1 cup of corn flour

1 ½ cup of wheat flour

10g of baking powder

1 cup of lukewarm water

1 teaspoon of salt

2 tablespoons of olive oil, plus some for drizzling

1 sweet potato

Rosemary to taste


Bake the sweet potato at 180ºC for around 40 minutes. Poke holes in the potato using a fork to help it roast quicker.

Place the flour and the baking powder in a container. In another container, dissolve the salt in the lukewarm water and the olive oil. Make a hole in the centre of the flour mix and pour in the liquids. Mix well.

Put flour in your hands and knead well by pulling the ends of the dough towards the centre of the bowl until you obtain a smooth ball. Leave the dough to rest for at least 1 hour.

Place the dough in a rectangular greaseproof line tray. Smooth the dough so as to cover the whole tray.

Crumble the baked sweet potato over the focaccia and sprinkle with rosemary. I used Ohporto rosemary, which I sell at the shop. Drizzle with olive oil, cover with a wet cloth and let it rest for another half an hour.

Bake at 180ºC for around 30 minutes.

Focaccia tastes fantastic when eaten still warm. Regarding toppings, I have already tried cherry tomatoes, sun-dried tomatoes and olives. Baked sweet potato topping is my favourite so far; Ana’s is the cherry tomato one.

Do not be put off by the time it takes to prepare focaccia. Yesterday, I made the dough before starting to prepare dinner. Before eating, I placed the dough in the tray to rest and when I finished dinner, I put in the oven to bake. While it baked, I did the washing up. It was very easy!

Andrea B.