Potato leek focaccia you will never go back so delicious

I’ve been experimenting with different focaccia recipes, I like this recipe because if you want a same day focaccia you can just let it rest in the pan covered in room temperature for 90 minutes which will give you the most beautiful dimples that focaccia is famous for! As for the topping leeks and potatoes they just go hand in hand with fontina cheese yum
Ingredients:
1 1/2 cups/358g. warm water + 2 tbs.
2 1/4 tsp./7g. Instant dry yeast
1 tsp. Granulated sugar
3 tbs./42g. Olive oil
1 1/4 tsp. Salt
4 cups/520g. Bread flour
Topping :
4 stalks leeks washed thoroughly and cut
1 tbs. Olive oil
Salt and black pepper
5 ounce Fontina cheese shredded
1 -2 red skin potato sliced
Hot boiling water
2 sprigs rosemary
Coarse salt
Add the sugar and dry yeast to 1 cup warm water cover and let bloom. In a bowl add the flour, salt, olive oil, 2 tbs. Water and the bloomed yeast. Stir with a spoon until combined the dough will be sticky and not smooth! Cover and let rest in room temperature for 30 minutes. Once rested punch down the dough, turn on a floured surface slap and fold a few times then kneed for about 4 minutes until it forms a smooth ball, place in a well greased bowl cover and place in the fridge overnight
Second day punch the dough down and turn on a well greased baking sheet. Let rest for at least 2 hours inside a closed place I like to leave it in a non heated oven (the more you let it rest the better stretch you will get)
In the meantime cook the leeks in 1 tbs. Olive oil, salt and black pepper until welted about 1 minute. Set aside to cool
Slice the potatoes thinly using a mandolin or a knife, place in boiling hot water enough to cover and let stand for 10-15 minutes until softened. Drain and pat dry with a towel
Preheat oven to 450 F.
Now time to assemble, after the dough had rested it should cover the whole pan. Now comes the fun part drizzle the dough with olive oil and start making dimples with your fingers, sprinkle with the rosemary and cheese evenly top with the leeks then the slices of potato’s, drizzle with olive oil and sprinkle some coarse salt. Bake until golden about 20-25 minutes let rest for 10 minutes before slicing. Savor it warm, enjoy!
Note: I used 18x13 baking sheet if you want a thicker focaccia you can use a 10x13
#recipe #easybake #baking #bread #foccacia #explorepage

[@SaraYassine123]

Def trying

[@Yummynoosh]

Liked❤