Potato-Leek Focaccia Recipe

Recipe By Slurrp

Potato-Leek Focaccia is a savory Italian bread topped with thinly sliced potatoes, leeks, and rosemary. It is a delicious and comforting bread that can be enjoyed as a snack, appetizer, or side dish. The combination of the crispy crust, tender potatoes, and fragrant rosemary creates a flavorful and satisfying bread that is perfect for any occasion. Whether you're serving it at a dinner party or enjoying it on your own, Potato-Leek Focaccia is sure to impress.

16 Rating -
4hr total
4hr total
Potato-Leek Focaccia

ingredients serve

Ingredients for Potato-Leek Focaccia Recipe

  • 0.13 cup Warm Water
  • 0.19 teaspoon Active Dry Yeast
  • 0.08 teaspoon Sugar
  • 0.33 cup All Purpose Flour
  • 0.17 teaspoon Salt
  • 1/50 cup Olive Oil
  • 0.17 tablespoon Olive Oil
  • 0.17 Leeks, Thinly Sliced
  • 0.17 Medium Potatoes, Thinly Sliced
  • 0.08 tablespoon Fresh Rosemary Leaves
  • As required Salt And Pepper To Taste

Directions: 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.

Cooking Tips

    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.
    calories per serving
    7 g Fat2 g Protein5 g Carbs< 1 g FiberOther

    Current Totals

    • Fat
    • Protein
    • Carbs
    • Fiber
      < 1g


    • Carbs
    • Protein
    • Fiber
      < 1g


    • Fat

    Vitamins & Minerals

    • Calcium
    • Iron
      < 1mg
    • Vitamin A
    • Vitamin B1
      < 1mg
    • Vitamin B2
      < 1mg
    • Vitamin B3
      < 1mg
    • Vitamin B6
      < 1mg
    • Vitamin B9
    • Vitamin B12
      < 1mcg
    • Vitamin C
    • Vitamin E
      < 1mg
    • Copper
      < 1mcg
    • Magnesium
    • Manganese
      < 1mg
    • Phosphorus
    • Selenium
    • Zinc
      < 1mg
    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Slurrp