By Yossy Arefi
- Total Time
- 30 minutes, plus at least 20 hours’ rising
- Rating
- 4(461)
- Notes
- Read community notes
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.
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Ingredients
Yield:1 focaccia (about 12 pieces)
- 1¾cups/420 milliliters warm water (about 100 degrees)
- 2teaspoons active dry yeast
- 1teaspoon granulated sugar
- 3½cups/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
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
242 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 7 grams protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
Step
2
Stir 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
3
When 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
4
Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
Step
5
When 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
6
Use 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
7
Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.
Ratings
4
out of 5
461
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Private Notes
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Cooking Notes
jasi
Didn’t have thyme so used fresh rosemary ...I think the combination was actually quite delish. Also fresh cracked black pepper gives a nice kick and complements the leeks and creamy potatoes. Very easy and forgiving recipe. Alternative toppings for spring: Cherry tomatoes and fresh basil topping. Superb.
teb4s
This is delicious and easy to make. Followed directions exacting as printed. Enjoyed it with a side of roasted broccoli. The focaccia is thick. Next time I would double the potatoes and leeks. Shallots would also work here.
Kat
I mean yah, but then it's not Focaccia?It's food and sounds tasty but Focaccia is bread, which that wouldn't be.
Blaze
Mine spread itself slowly, but I turned my oven on about half way through to roast some beets, keeping the focaccia dough on the stovetop. It soon spread out to cover most of the pan (while also rising upwards). At the 2-hour mark, I gently pushed it out to the corners & evened it out.
Deborah VC
This was delicious. I followed the recipe except I used bread flour (all I had) and upped the potato to about 200 grams. It is substantial and interesting with the crispy potatoes and leeks. The next night, crisped in a 400 degree convection oven for 5-6 minutes. Delicious crispier edges. Will make again.
Sarah
I used a slightly different focaccia bread recipe — Samin Nosrat’s Ligurian Focaccia recipe because I’m familiar with it and have made it a lot — and then followed Yossi’s directions for the potato leek topping, it’s absolutely delicious. I sliced the potatoes and leeks and tossed them with the olive oil, Parmesan, salt, pepper, and a teaspoon of dried ramps when I made the dough and then allow them them to sit and marinate overnight.
Blaze
This recipe was easy to make and so delicious. One reviewer suggested adding extra leeks, which I did. I used 1.5 times what the recipe called for & the next time I make this I will use 2 times the amount. I used a bit more potato, but only enough to make a single layer on top of the dough, which for me was perfect. This is a keeper!
Drew
This might be one of the best things I've ever made! I follow the instructions exactly and it went perfectly. The bottom got a bit stuck to the pan but a pancake flipper was able to help out!
Rachel
I loved this. So simple and delicious. I will be using this as my base focaccia recipe from here on out, and switching up the toppings. I ended up cutting the recipe in half and baking it in an 8x8 pan and it the perfect thickness.
Raphaëlle
This is PERFECT as is! My dough rose in the fridge for maybe 30 hours because I didn't time myself correctly but is doesn't seem to have cause any problem. The crust is amazing!
DNYC
I’m making this right now. But will someone suggest a thickness of potato and leek? I don’t want undercooked potatoes or burned leeks! Thank you.
Blake
This is a very good recipe for those who are new to baking focaccia. The dough was a little less hydrated than I’ve seen other focaccia wizards done online. However now that I’ve gotten my feet wet, I’m less intimidated to try more advanced recipes. The only drawback was that the potatoes prevented the top from crisping up, and getting enough colour. At first bite I thought I’d undercooked it but upon further inspection it was fully cooked
Angela
I messed up the crust in all kinds of ways. Forgot to add salt. Left in fridge 3 days. I think I would like to try this again if I actually have the attention for it!
Kim
Assemble by preppy kitchen methodCool 65 min
Chef Agostino
Perfection! My go-to recipe for focaccia from now on. Chef’s kiss, and thanks to Yossy.
Jess
Can make half recipe. Cooked in cast iron. -cook slightly longer. 40 minutes.
dn
Is the water/flour amount correct? that's a 93% hydration
John
A pizza restaurant in Bellingham, Wa. had a version of this on its menu, drizzled with a balsamic reduction. It was my favourite meal when I cycled through town and needed a carb fix.
Meagan Brae
Incredible recipe.
rise for too long?
Can you let this rise for longer than 20 hours? My friend wants to be there to put the dimples in but I’m not sure the timing will line up.
Ann
My dough is mixed and in the fridge. Would the potatoes be too thin if I used a vegetable peeler to make the slices? Would they burn before the bread was done? I also don’t have any fresh thyme. Would dried be ok? I do have rosemary growing outside, as one person suggested, but would fresh sage work?
Raphaëlle
This is PERFECT as is! My dough rose in the fridge for maybe 30 hours because I didn't time myself correctly but is doesn't seem to have cause any problem. The crust is amazing!
coffeespoon
Great recipe for beginner bakers - very delicious focaccia! Used bread flour. Makes a tall focaccia as others have noted (2") but loved it that way. Mandolined the potato and added extra leek.
Claire
This is a great focaccia recipe for beginners. I substituted the leeks for green garlic from my farmer's market and it was delicious!
E
This is surprisingly easy to pull off, and delicious! It takes a lot of time but not very much effort. I used a mandolin for the potato slices, and next time would probably do more of an overlap to have more potatoes. I had fresh sage that needed to be used up, so I fried that, used the leftover sage oil for step 3, and crumbled the fried sage in with the potatoes.
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