Best Potato Leek Focaccia Recipes
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.
POTATO-LEEK FOCACCIA
Steps:
- In a saucepna, boil the potatoes in salted water until tender, about 25 minutes; drain. Rice or finely mash. Measure out 1 1/3 cups of potatoes.
- Meanwhile, in a medium bowl, combine the yeast with the warm water and 1/2 cup of the flour. Cover tightly with plastic wrap and let stand for about 25 minutes, until the mixture is frothy.
- In the bowl of a standing electric mixer fitted with the paddle, beat the yeast mixture with the mashed potatoes, 3 tablespoons of the olive oil, 2 teaspoons of salt, and the remaining 3 cups of flour at medium speed for 2 minutes. Switch to a dough hook and knead until soft, slightly sticky dough forms, 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Let stand, covered, in a warm, draft-free spot until doubled in bulk, about 1 hour.
- In a skillet, cook the leeks with the thyme, salt and sugar in the remaining 2 tablespoons olive oil over moderate heat, stirring until caramelized, 15 minutes.
- Lightly oil an 11x17-inch baking sheet. Transfer the dough to the baking sheet and press to form an 11x17-inch rectangle. Lightly brush the dough with olive oil; let stand, loosely covered, in a warm draft-free spot until puffy, about 35 minutes.
- Preheat the oven to 425°. Using your fingers, make indentations all over the dough surface. Top with the leeks, cheese, sea salt and 1 tablespoon of the truffle oil.
- Bake the focaccia on the middle rack of the oven for 20 minutes, until the cheese is bubbling and the crust is golden brown. Transfer the focaccia to a rack and brush with the remaining 1 tablespoon of truffle oil. Let stand for 30 minutes to cool slightly. Slice into squares and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
