Cheesy Leek and Potato Focaccia
By OcadoLife
Published on 14 December 2023
This richly flavoured Cheesy Leek and Potato Focaccia from Bake Off finalist and mental health advocate Steph Blackwell is made for tearing and sharing with friends. And it’s not just about enjoying the end result, says Steph: “The process of carrying out gentle folds over a few hours is wonderfully calming and a great way to de-stress.” For a sweeter treat, try Steph’s Chocolate, Orange and Hazelnut Torte. Looking for more bread recipes? Look no further.Time and servings
55 minsTotal time
Serves 12238 kcal/serving
20 minsPrep time
35 minsCooking time
Ingredients
- 500g strong white bread flour
- 1 (7g) sachet fast-action dried yeast
- 10g sea salt, plus extra for sprinkling
- 4 tbsp extra-virgin olive oil, plus a little extra
- 1 small leek, white part only, sliced
- ½ tbsp olive oil, plus 1 tsp
- 100g baby potatoes, sliced 1-2 mm thick
- 75g extra-mature cheddar, in 1 cm cubes
Method
Step 1
Put the flour in a large bowl with the yeast on one side and the salt on the other. Add 400ml lukewarm water and 2 tbsp extra-virgin olive oil; mix with a spatula to form a sticky dough. Cover with a clean, damp tea towel and leave to rest in a warm place for 30 mins.Step 2
Scoop a wet hand under the dough and stretch it vertically until you feel some resistance, then fold it over itself. Rotate the bowl 90º and repeat this ‘stretch-and-fold’ motion – do this twice more, rotating the bowl 90º prior to each motion. This counts as one set of stretch-and-folds. Repeat the process twice more, leaving a 30 min gap between each set. After the third and final set of stretch-and-folds, leave to prove for a further 30 mins, until puffy and smooth with a slight jiggle.Step 3
Line a 33 cm x 22 cm baking tin with baking paper; drizzle with 1 tbsp extra-virgin olive oil. Tip the dough into the centre, then flip it over so the smoother surface is on top. Rest, covered, for 5 mins. Using oiled fingers, spread it towards the edges of the tin. Cover; leave to prove for 45 mins or until well risen and puffy.Step 4
For the topping, fry the leek in ½ tbsp olive oil over medium heat, stirring, until softened; cool. Toss the potato with 1 tsp olive oil.Step 5
Drizzle the dough with the remaining 1 tbsp extra-virgin olive oil, then prod all over with oiled fingers, leaving dimples. Rest for 15 mins.Step 6
Preheat the oven to 230°C/ 210°C fan/gas 8. Put a metal tray at the bottom.Step 7
Take your time arranging the toppings over the dough, stuffing the leeks and cheese into the dimples and placing the potatoes on top; sprinkle with sea salt. Pour a mugful of water into the preheated tray; bake the focaccia on the middle shelf for 25-30 mins. Transfer to a wire rack. Best devoured with friends the same day.