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.
- Serves: 1 person
- 1 ¾cups/420 milliliters warm water (about 100 degrees)
- 2teaspoons active dry yeast
- 1teaspoon granulated sugar
- 3 ½cups/448 grams all-purpose flour
- 2teaspoons kosher salt
- 5tablespoons olive oil
- Unsalted butter, for greasing the pan
- 1leek, white and pale green parts only, thinly sliced, about 1 cup (100 grams)
- 1medium Yukon Gold potato, thinly sliced and cut into half moons (about 1 cup/165 grams)
- 3fresh thyme sprigs
- Kosher salt and pepper
- ½cup finely grated Parmesan or pecorino
Step 1Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
Step 2Stir 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.
Step 3When 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.
Step 4Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
Step 5When 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.
Step 6Use 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.
Step 7Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.