Potato & Leek Focaccia

PHOTOGRAPHY TANGO | FOOD STYLING ÉRIC RÉGIMBALD | PROP STYLING CAROLINE SIMON

  • Prep time 30 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine

Ingredients

Focaccia:
Topping:

Method

Focaccia: In large bowl, mix yeast with honey and lukewarm water. Let rest for 5 minutes. Add flour and salt and mix until smooth paste forms. Drizzle 1/4 cup of the oil around edge of bowl and roll dough in oil with your hands. Cover and let rise until dough has doubled in size, 1 1/2 to 2 hours.

Pour remaining oil onto 9 1/2- x 13-inch baking sheet. Punch down dough. Transfer dough to middle of baking sheet and spread using hands. Press dough all over. Let rise for 1 hour.

Topping: Meanwhile, In small saucepan of boiling salted water, cook potatoes until tender but still firm, 7 to 8 minutes; drain. When cool enough to handle, cut in 1/4-inch thick slices.

Preheat oven to 450°F. In skillet over medium heat, melt butter. Add leeks and rosemary; cook until leeks are tender, about 3 minutes. Add garlic and potatoes; cook for 4 minutes.

Spread potato and leek mixture evenly over Focaccia. Bake for 10 minutes. Lower heat to 400°F; sprinkle Focaccia with provolone. Bake until Focaccia is golden brown and puffed and cheese is browned, 20 to 25 minutes.

Nutritional facts Per serving: about

  • Iron 4.9 mg
  • Fibre 3 g
  • Sodium 470 mg
  • Sugars 6 g
  • Protein 13 g
  • Calories 555
  • Total fat 23 g
  • Cholesterol 20 mg
  • Saturated fat 7 g
  • Total carbohydrate 74 g
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Potato & Leek Focaccia

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