POTATO AND LEEK FOCACCIA
Tender Yukon Gold potato slices and crispy leeks top a fluffy slab of long-risen, dimpled focaccia for a substantial vegetarian meal or a side to roast chicken. To ensure that the potatoes cook through in the same amount of time as the leeks and focaccia, they need to be sliced very thinly, so use a mandoline or slice them meticulously using a sharp knife. Like most focaccia, this one is best enjoyed fresh from the oven, but leftovers are great warmed in a toaster oven.
Provided by Yossy Arefi
Categories snack, breads, appetizer, side dish
Time 20h30m
Yield 1 focaccia (about 12 pieces)
Number Of Ingredients 12
Steps:
- Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
- Stir in the flour and salt to make a shaggy, sticky dough. Pour 2 tablespoons of olive oil over the dough and turn to coat the dough with oil. Cover the bowl with plastic wrap and refrigerate for 18 to 24 hours.
- When you are ready to bake, coat a metal 9-by-13-inch baking pan with butter and pour 2 tablespoons oil into the pan. Gently fold the dough over itself a few times in the bowl, then transfer it to the prepared pan and turn it over to coat with oil. Arrange the dough seam-side down and let it rise, uncovered, until it almost covers the bottom of the pan, about 2 hours.
- Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
- When you are ready to bake, combine the sliced leeks and potatoes in a large bowl. Strip the leaves from the thyme and add them to the bowl along with the remaining 1 tablespoon oil and a sprinkle of salt and pepper; toss to combine evenly.
- Use your fingertips to dimple the dough and gently push it to evenly cover the bottom of the pan. Arrange the leeks and potatoes in an even layer over the dough. Bake until the focaccia is golden on the edges and the leeks begin to brown, about 30 minutes.
- Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.
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Haresh Harseh
[email protected]I can't wait to experiment with different flavor combinations in this focaccia. The possibilities are endless!
Raja sh0ban
[email protected]This focaccia is so versatile. I've used it for sandwiches, as a side dish, and even as a pizza crust.
Md Zuwel Howlader
[email protected]I used a combination of white and sweet potatoes in my focaccia and it turned out beautifully.
Hussnain Nazeer
[email protected]I added some chopped rosemary to the dough and it gave the focaccia a delicious herbal flavor.
elijah elemuo
[email protected]I made this focaccia vegan by using plant-based milk and cheese. It was just as delicious as the original recipe.
Quincy Shepherd
[email protected]I'm allergic to leeks, so I substituted them with onions. The focaccia still turned out great!
Sanjay Khadka
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced baker, so I think I'll try a different recipe next time.
Vincent Milito
[email protected]I'm not sure what I did wrong, but my focaccia didn't rise properly. It was very dense and heavy.
Severa Navarro
[email protected]I followed the recipe exactly, but my focaccia didn't turn out as well as I hoped. The crust was too hard and the inside was too doughy.
Stacey Hawkins
[email protected]The focaccia was good, but I found the flavor of the leeks to be a bit overpowering. I think I would use less leeks next time.
Kamal Yogi
[email protected]The potato and leek focaccia was a bit dry for my taste. I think I would add more liquid next time.
joy Kundo
[email protected]I've made this focaccia several times and it's always a success. It's a great recipe to have on hand for when you need a quick and easy bread.
Jawad khan Afridi
[email protected]This focaccia is perfect for a picnic or potluck. It's easy to transport and everyone will love it.
Jeffrey Prentiss
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful bread.
Sujon Hasan
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The focaccia is absolutely delicious.
Ashmita Lama
[email protected]I'm not a big fan of potatoes, but I really enjoyed this focaccia. The leeks and cheese helped to balance out the flavor of the potatoes.
Ragu Khan
[email protected]I made this focaccia for a party and it was a hit! Everyone loved it. The flavors were perfectly balanced and the bread was so soft and fluffy.
Shameel Khan
[email protected]This is one of my favorite focaccia recipes. It's so easy to make and always turns out delicious. I love the combination of potatoes and leeks, and the cheese adds a nice gooeyness.
Noor Ali
[email protected]I followed the recipe exactly and the focaccia turned out perfectly. The crust was crispy and the inside was soft and fluffy. The potatoes and leeks added a nice savory flavor.
asif shehzad
[email protected]Potato and leek focaccia? What an interesting combination! I never would have thought to put those two ingredients together, but I'm so glad I tried this recipe. The result was a delicious, savory bread that was perfect for a quick lunch or snack.