Potato-Leek Focaccia Recipe

Cooking Directions

• STEP 1.In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
• STEP 2.Add flour, salt, and olive oil to the bowl and mix until a dough forms.
• STEP 3.Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
• STEP 4.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• STEP 5.While the dough is rising, prepare the topping. Heat olive oil in a skillet over medium heat and add the sliced leeks. Cook until softened.
• STEP 6.Preheat the oven to 425°F (220°C).
• STEP 7.Punch down the risen dough and transfer it to a greased baking sheet. Press the dough into a rectangle shape.
• STEP 8.Arrange the thinly sliced potatoes and cooked leeks on top of the dough. Sprinkle with rosemary, salt, and pepper.
• STEP 9.Bake in the preheated oven for about 20-25 minutes, or until the crust is golden brown and the potatoes are cooked through.
• STEP 10.Remove from the oven and let it cool slightly before slicing and serving.
• STEP 11.Potato-Leek Focaccia can be served warm or at room temperature.

Storage and Serving

• Store any leftover Potato-Leek Focaccia in an airtight container at room temperature for up to 2 days.
• Reheat in the oven or toaster oven before serving to regain the crispy crust.
• Serve as a side dish with soups, salads, or as a snack on its own.