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.


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