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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James Williams
[email protected]This focaccia is a great way to use up leftover mashed potatoes. It's also a great way to get your kids to eat their vegetables.
Eric wyatt
[email protected]I love the combination of potato and leek in this focaccia. It's a great way to use up leftover mashed potatoes and it's also a great way to get your kids to eat their vegetables.
Tanvee Ahktar
[email protected]This focaccia is a great way to use up leftover mashed potatoes and leeks. It's also a great way to get your kids to eat their vegetables.
HYDRO FAN
[email protected]I've made this focaccia several times now and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy meal.
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[email protected]This focaccia is a great way to impress your friends and family. It's easy to make and it always turns out delicious.
M attik
[email protected]I love the flavor of this focaccia. The potato and leek filling is creamy and flavorful, and the focaccia itself is light and fluffy.
PAGAL Janan
[email protected]This focaccia is perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover mashed potatoes.
XOLANI NTSHANGASE
[email protected]I'm not a baker, but I was able to make this focaccia without any problems. The instructions were easy to follow and the focaccia turned out great.
Asad Kazmi
[email protected]This focaccia is a great way to use up leftover mashed potatoes. It's also a great way to get your kids to eat their vegetables.
Andrea Acosta
[email protected]I'm not a big fan of potato and leek, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I liked it. The focaccia was light and fluffy, and the potato and leek filling was flavorful and creamy.
James Hughes
[email protected]I made this focaccia for a picnic and it was a huge success. Everyone raved about how delicious it was.
Skanking Ricch
[email protected]This focaccia is perfect for a party or potluck. It's easy to make and everyone loves it.
Phobia issac Phobia issac
[email protected]I love the combination of potato and leek in this focaccia. It's a great way to use up leftover mashed potatoes.
Nj Niloy
[email protected]This was my first time making focaccia and it was surprisingly easy. The instructions were clear and the focaccia turned out perfectly.
leslie simons
[email protected]I followed the recipe exactly and it turned out great. The focaccia was light and fluffy, and the potato and leek filling was flavorful and creamy.
Tracy Martinez
[email protected]This potato and leek focaccia was a hit! The flavors were perfectly balanced and the texture was amazing. I'll definitely be making this again.