Small-Batch Potato and Leek Focaccia

Small-Batch Potato and Leek Focaccia

Is there a potato pairing more classic than the leek? For this Small-Batch Potato and Leek Focaccia, pillowy dough is flavored with fresh parsley and rosemary and then topped with whisper-thin layers of potato, sliced leeksand a sprinkle of shredded Gruyère cheese. The result is a light and chewy loaf rich with the flavors of oniony leeks, herbs, and melted cheese.

Small-Batch Potato and Leek Focaccia
Makes 1 (8-inch) loaf
  • ¾ cup (180 grams) water, room temperature (70°F/21°C to 75°F/24°C)
  • 1 tablespoon (14 grams) plus 4 teaspoons (20 grams) pure olive oil, divided
  • 2 cups (254 grams) bread flour
  • 1½ tablespoons (4 grams) chopped fresh parsley
  • 2 teaspoons (3 grams) chopped fresh rosemary
  • 2 teaspoons (6 grams) kosher salt, divided
  • ¾ teaspoon (2.25 grams) instant yeast
  • ½ small russet potato (88 grams)
  • ¼ cup (25 grams) sliced leeks (white and light green parts only)
  • ⅛ teaspoon ground black pepper
  • 1 ounce (28 grams) shredded Gruyère cheese
  • Garnish: fresh rosemary, fresh thyme
  1. In the bowl of a stand mixer fitted with the paddle attachment, place ¾ cup (180 grams) room temperature water and 1 tablespoon (14 grams) oil. Add flour, parsley, rosemary, 1½ teaspoons (4.5 grams) salt, and yeast. Beat at low speed for 4 minutes; scrape sides of bowl and paddle. Increase mixer speed to medium-low, and beat until dough pulls away from sides of bowl and forms a relatively smooth, slightly sticky, elastic ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl and paddle. (Dough should be elastic enough to not tear when gently pulled.)
  2. Oil a medium bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.) Dough will double in size.
  3. Brush an 8-inch square baking pan with 2 teaspoons (10 grams) oil.
  4. Turn out dough into prepared pan, and using just your greased fingertips, gently stretch dough to completely fill pan. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes.
  5. Uncover dough, and dimple using your fingertips, touching bottom of pan through dough without tearing dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough fills pan about halfway, about 15 minutes.
  6. Preheat oven to 450°F (230°C).
  7. Peel potato. Using a mandolin, thinly slice potato 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 remaining 2 teaspoons (10 grams) oil and remaining ½ teaspoon (1.5 grams) salt, tossing until combined. Place gently on top of dough in an even layer, overlapping if needed.
  8. Bake until top of dough starts to brown, 18 to 20 minutes. Sprinkle with leeks. Reduce oven temperature to 425°F (220°C), and bake until golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 12 minutes more. Sprinkle with cheese, and bake until cheese is melted, 3 to 5 minutes more. Let cool in pan for 10 minutes. Run a knife around edges of pan. Remove from pan. Serve warm. Garnish with rosemary and parsley, if desired.


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