I find the most memorable food is often the food made to be shared, and Potato Leek Focaccia fits that spirit beautifully. There is a particular satisfaction in baking something you can tear, slice, and pass around while it is fresh. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 1 1/2 cups/358g. warm water + 2 tbs.
- 2 1/4 tsp./7g. Instant dry yeast
- 1 tsp. Granulated sugar
- 3 tbs./42g. Olive oil
- 1 1/4 tsp. Salt
- 4 cups/520g. Bread flour
Topping
- 4 stalks leeks washed thoroughly and cut
- 1 tbs. Olive oil
- Salt and black pepper
- 5 ounce Fontina cheese shredded
- 1 -2 red skin potato sliced
- Hot boiling water
- 2 sprigs rosemary
- Coarse salt
Instructions
- I’ve been experimenting with different focaccia recipes, I like this recipe because if you want a same day focaccia you can just let it rest in the pan covered in room temperature for 90 minutes which will give you the most beautiful dimples that focaccia is famous for! As for the topping leeks and potatoes they just go hand in hand with fontina cheese yum.
- Add the sugar and dry yeast to 1 cup warm water cover and let bloom. In a bowl add the flour, salt, olive oil, 2 tbs. Water and the bloomed yeast. Stir with a spoon until combined the dough will be sticky and not smooth! Cover and let rest in room temperature for 30 minutes. Once rested punch down the dough, turn on a floured surface slap and fold a few times then kneed for about 4 minutes until it forms a smooth ball, place in a well greased bowl cover and place in the fridge overnight.
- Second day punch the dough down and turn on a well greased baking sheet. Let rest for at least 2 hours inside a closed place I like to leave it in a non heated oven (the more you let it rest the better stretch you will get).
- In the meantime cook the leeks in 1 tbs. Olive oil, salt and black pepper until welted about 1 minute. Set aside to cool.
- 📌the remaining of the recipe is in comments.