Gruyère, Potato, and Leek Focaccia
Potato + leeks is such a classic combination, isn't it? Add in some fresh rosemary and melted Gruyère cheese and we're talking pure heaven. It's almost summer now, but that doesn't mean I'm not still craving freshly baked bread! This is a lovely summer recipe because it pairs so nicely with a simple green salad and a crisp white wine like a Sauvignon Blanc for a light yet satisfying dinner ... though I'm sure that rosemary and potato will keep me feeling cozy come fall as well. I'll just probably pair it with a soup and a bold Cab instead ;)
I've made King Arthur Baking's Blitz Bread Focaccia recipe countless times now and it has turned out flavorful, fluffy and fabulous every time. So while I was flavor-inspired after discovering this this recipe in Bake from Scratch magazine, I used my trusted, super-simple King Arthur recipe as a base and adapted it to be able to support the potato, leek and cheese toppings. Please pay special attention to the temperature and cooking times as you go. I hope you enjoy!
Gruyère Potato-Leek Focaccia Recipe:
Adapted from King Arthur Baking and Bake from Scratch magazine
Yield:
1, 13x9-inch loaf
Difficulty:
Easy, but you do need a mixer
Ingredients:
For the Pan:
Non stick cooking spray
2 TBSP olive oil
Dough Ingredients:
420 grams all-purpose flour
1 TBSP +1 tsp granulated sugar
3 TBSP olive oil
1 ¼ tsp salt
1 TBSP instant yeast
1 TBSP finely chopped fresh parsley (optional)
1 TBSP finely chopped fresh rosemary
1½ cups water (80-100°F)
Topping Ingredients:
½ Russet potato, scrubbed but not peeled (180 grams)
½ cup (50 grams) thinly sliced leeks (white and light green parts only)
¼ tsp ground black pepper
60 grams (2 ounces) shredded Gruyère cheese
Fresh rosemary to finish
Instructions:
Spray a 13x9 baking pan with non-stick cooking spray. Drizzle 2 TBSP olive oil in the bottom of the pan, this makes the bottom of the crust nice and crispy.
Combine all dough ingredients in the bowl of a stand mixer and beat on high speed, using the paddle attachment, for 1 minute. Scrape the dough into the prepared pan. It will be very sticky, nudge it out to the corners of the pan using oiled fingers. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour.
Toward the end of the rise, heat oven to 450°F.
While the dough rises, ideally using a mandolin, thinly slice the potato to 1⁄16 inch thick. Immediately place in cold water. Let stand for 3 to 5 minutes. Drain, pat dry, and place in a small bowl. Add 2 teaspoons olive oil and ½ teaspoon salt, tossing until combined.
When the dough has finished rising, poke holes with your fingers all over the dough and drizzle a little olive oil overtop. Lightly place sliced potatoes on top of dough in an even layer, overlapping if needed. (Have a few extra potatoes? Bake them in a single layer at 450°F for around 20 min for homemade potato chips.)
Bake for 15 minutes. Remove from oven and sprinkle leeks over top of the potato. Reduce oven temperature to 375°F and bake until golden brown, about 10 more minutes. Sprinkle with cheese and bake until melted, another 5 minutes until golden brown and the internal dough temperature reaches 205° F. Using a spatula, remove from pan immediately so the bottom doesn't get soggy and place on a cooling rack until you're ready to slice.
Serve warm. Garnish with fresh rosemary and parsley. A sprinkle of truffle salt is nice too if you have it!
