Leek, Potato and Thyme Focaccia
Inspired by techniques from NYT Cooking.
A buttery-bottomed focaccia topped with sweet softened leeks, thin potatoes, thyme and a little hard cheese.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 241 kcal |
| Protein | 6.3 g |
| Carbohydrate | 34.2 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 8.8 g |
| of which saturates | 2.4 g |
| Fibre | 2 g |
| Salt | 0.84 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 450 g strong white bread flour
- 7 g instant (fast-action) dried yeast
- 9 g fine sea salt about 1½ tsp
- 360 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
Tin
- 10 g unsalted butter, soft for greasing
- 2 tbsp extra-virgin olive oil
Topping
- 2 medium leeks, white and pale green parts, thinly sliced and rinsed about 300 g trimmed
- 15 g unsalted butter
- 1 tbsp extra-virgin olive oil
- 200 g waxy potatoes, halved lengthways and sliced into thin half-moons
- 1 tbsp fresh thyme leaves
- 30 g pecorino or Parmesan-style hard cheese, finely grated
- ½ tsp ground black pepper
- 1
Dough. Combine the flour, yeast, salt, warm water and 2 tbsp oil, mix to a soft, sticky dough and rest 15 min.
- 2
Folds. Fold the dough from four sides every 30 min, four times, until it is smooth and full of bubbles.
- 3
Tin. Rub the tin with the soft butter, then pour in 2 tbsp oil; the butter browns the base and the oil keeps it from catching. Add the dough, turn it over, cover and leave 1 h to puff, pressing it to the corners halfway.
- 4
Leeks. Cook the leeks in the butter and 1 tbsp oil over medium-low heat 10-12 min, until soft and sweet but not browned. Cool a little, then stir in the potato slices and thyme.
- 5
Top. Heat the oven to 220 °C (200 °C fan). Dimple the dough, spread the leek and potato evenly over it, scatter with the cheese and grind over the pepper.
- 6
Bake. Bake 30-35 min, until the potatoes are tender and the top is golden at the edges; the centre reads about 96 °C. Cool 15 min before cutting.
Storage
Keep in the fridge for up to 2 days and reheat at 200 °C for 6-8 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
