Potato Leek Focaccia
Prep Time: 5 minutes
Total Cook Time: 60 minutes
Servings: 2 servings
- 1 ¾ cup of water
- 2 tsp of dry yeast
- 1 tsp of sugar
- 3 ½ cups of flour
- 2 tsp of salt
- 4 tbsp of olive oil
- 1 cup of leeks, sliced
- 1 cup of baby potatoes, thinly sliced
- 1 tbsp of oil
- Salt and black pepper to taste
- 1 tsp of thyme
- 1 oz of parmesan cheese, grated
1 - In a mixing bowl, add water, sugar and yeast. Mix nicely and then add in the flour and salt. Mix with a wooden spoon, for about 10 minutes.
2 - Now add in 2 tbsp of olive oil, cover the bowl with a cloth, and let it double in size in a warm place
3 - In a baking tray, add olive oil, and transfer in the dough. Using your fingers - poke holes all over and spread it nicely.
4 - In a bowl, add leeks and potatoes - season with olive oil, salt, black pepper and thyme. Transfer all over the focaccia and press in with your fingers.
5 - Cook in a hot oven, set to 400F, for about 40 minutes.
6 - Add parmesan on top and cook for another 5 minutes.