POTATO AND LEEK FOCACCIA
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.
Provided by Yossy Arefi
Categories snack, breads, appetizer, side dish
Time 20h30m
Yield 1 focaccia (about 12 pieces)
Number Of Ingredients 12
Steps:
- Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
- 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.
- 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.
- Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
- 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.
- 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.
- Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.
ONION-AND-LEEK FOCACCIA
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 13-by-17-inch focaccia
Number Of Ingredients 10
Steps:
- Add flour to the bowl of an electric mixer fitted with the dough hook attachment. In a liquid-measuring cup, stir together water and yeast until yeast is dissolved. Add yeast mixture to flour and mix on medium speed until combined. Cover with plastic wrap and let stand in a warm place until doubled in bulk and bubbling, about 2 hours.
- In a large skillet, heat 2 tablespoons oil over medium-low. Add onions and slowly cook until dark golden and caramelized, about 45 minutes. Let cool.
- Add salt and onions to dough and mix on low speed 5 minutes. Increase speed to medium and mix 30 seconds (dough should be loose and sticky).
- Using a dough scraper, turn dough out onto a well-floured surface. Fold bottom edge of dough up toward center of dough and pat gently to deflate. Fold top edge down toward center, overlapping bottom edge slightly and pat gently. Repeat folding process 8 to 9 times, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
- Turn dough out again onto a well-floured surface; repeat folding process. Return dough to bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, 1 hour more.
- Place a pizza stone on floor of a gas oven with racks removed or bottom rack of an electric oven. Preheat oven to 450 degrees at least 45 minutes (425 degrees if using a convection oven).
- Slice leeks lengthwise 1/4 inch thick. Rinse well and pat dry. Coat leeks, rosemary, and chives with 1 tablespoon oil.
- Use remaining 1/3 cup oil to coat surface of a 13-by-17-inch rimmed baking sheet. Turn dough out onto sheet, coating bottom with oil. Using oiled fingertips, push dough out toward edges of sheet. If dough starts to retract, let stand 5 minutes, then continue until it reaches edges of sheet. Arrange leeks, chives, and rosemary lengthwise on dough, pressing gently to adhere. Cover with plastic wrap and let stand 45 minutes, occasionally pressing dough toward edges.
- Liberally sprinkle dough with flaky salt. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
- Bake, rotating halfway through, until bottom is golden brown, 30 to 35 minutes. Immediately slide focaccia out of pan onto a wire rack. Drizzle with any reserved oil in pan and sprinkle with more flaky salt. Let cool slightly. Foccacia may be served warm or at room temperature.
POTATO-LEEK FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
- Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g
POTATO AND LEEK FRITTATA
I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam potatoes, covered, for 20-25 minutes, or until tender.
- Let cool until they can be handled.
- Peel and cut crosswise into thin slices.
- In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
- Season to taste.
- In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
- Whisk until combined well.
- Stir in leek and potatoes.
- In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
- Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
- Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.
Nutrition Facts : Calories 405.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 399.4, Sodium 350, Carbohydrate 27.3, Fiber 3.4, Sugar 3.1, Protein 21.5
POTATO LEEK LATKES
This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.
Provided by Michael Zick Doherty
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
- Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 19.6 g, Cholesterol 118.6 mg, Fat 7.8 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 2.5 g, Sodium 639.8 mg, Sugar 1.7 g
LEEK AND ONION FOCACCIA
Make and share this Leek and Onion Focaccia recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Allow pizza dough to rise, then press into a greased 15X10 jelly roll pan.
- Allow to rise again until doubled in size; about 30 minutes.
- Make 1/4 inch indentations with fingers to "dimple" the dough.
- Combine leeks, onions, mushrooms and sage; toss with oil and spread over dough.
- Sprinkle with salt, pepper and Parmesan.
- Bake at 425 for 20-25 minutes, or until golden.
Nutrition Facts : Calories 19.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.6, Sodium 11.5, Carbohydrate 2.7, Fiber 0.5, Sugar 1.1, Protein 0.6
More about "potato and leek focaccia food"
POTATO-LEEK FOCACCIA RECIPE - MARCO FLAVIO MARINUCCI
From foodandwine.com
5/5 (1)Category Focaccia BreadServings 12Total Time 4 hrs
- In a saucepan, boil the potatoes in salted water until tender, about 25 minutes; drain. Rice or finely mash. Measure out 1 1/3 cups of potatoes.
- In a skillet, cook the leeks with the thyme, salt and sugar in the olive oil over moderate heat, stirring, until caramelized, 15 minutes.
POTATO LEEK FRITTATA | HEALTHY AND EASY BREAKFAST RECIPE
From uprootkitchen.com
POTATO FOCACCIA FROM PUGLIA | ITALIAN FOOD FOREVER
From italianfoodforever.com
SWEET POTATO AND LEEK FOCACCIA - SAVORING ITALY
From savoringitaly.com
POTATO ROSEMARY FOCACCIA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
POTATO-LEEK FOCCACIA RECIPE | BELL WELLNESS CENTER
From bell-wellness.com
LEEK & POTATO GALETTE - THE GREEK FOODIE
From thegreekfoodie.com
SMALL-BATCH POTATO AND LEEK FOCACCIA - BAKE FROM SCRATCH
From bakefromscratch.com
HEARTY POTATO FOCACCIA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
LEEK AND POTATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POTATO FOCACCIA, BAKING TO STAY TUNED - ASMALLKITCHENINGENOA
From asmallkitcheningenoa.com
SMALL-BATCH POTATO AND LEEK FOCACCIA - SWEET NAOMI COOKIES
From sweetnaomicookies.com
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP | ALLRECIPES
From allrecipes.com
FOCACCIA DI PATATE {POTATO FOCACCIA} FROM PUGLIA - FOOD LOVER'S ...
From foodloversodyssey.com
SMALL-BATCH POTATO AND LEEK FOCACCIA - FOODINGNEWS.IT
From foodingnews.it
LEEK FOCACCIA WITH FETA AND TOASTED PINE NUTS - TASTY EVER AFTER
From tastyeverafter.com
POTATO LEEK AND FETA PIE – WHERE FRENCH MEETS GREEK
From eatingeuropean.com
SOFT POTATO FOCACCIA BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
POTATO-LEEK FOCACCIA RECIPE | RECIPE | SAVORY SNACKS, RECIPES, …
From pinterest.com
FOCACCIA RECIPES | FOOD & WINE
From foodandwine.com
POTATO-LEEK FOCACCIA – MAROSCOOKING
From maroscooking.com
LEEK AND ONION FOCACCIA RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
[HOMEMADE] POTATO AND LEEK SOUP WITH FOCACCIA [ALSO HOMEMADE] …
From reddit.com
SMALL-BATCH POTATO AND LEEK FOCACCIA - LED AS BAKE SHOP
From ledasbakeshop.com
POTATO-LEEK FOCACCIA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST POTATO AND LEEK PIZZA RECIPE - HOW TO MAKE POTATO AND LEEK …
From thepioneerwoman.com
SMALL-BATCH POTATO AND LEEK FOCACCIA - ALL TASTY
From all-tasty.com
DINNER TONIGHT: POTATO & LEEK SOUP WITH FOCACCIA | MATTHEW BIETZ
From matthewbietz.org
LEEK, SAUSAGE AND RICOTTA FOCACCIA - OUR SALTY KITCHEN
From oursaltykitchen.com
POTATO FOCACCIA | AKIS PETRETZIKIS
From akispetretzikis.com
BEST POTATO PARMESAN FOCACCIA RECIPES | BAKE WITH ANNA OLSON
From foodnetwork.ca
EASY FOCACCIA WITH POTATO, ONIONS, AND BALSAMIC GLAZE - A FOOD …
From afoodloverslife.com
LEEK LEMON AND THYME SKILLET FOCACCIA | BAKING THE GOODS
From bakingthegoods.com
SWEET POTATO AND LEEK FOCACCIA | RECIPE | LEEKS, FOCACCIA, POTATOES
From pinterest.com
BAKED LEEK AND SWEET POTATO GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
6 INGREDIENT LEEK BACON POTATO FRITTATA - SPICES IN MY DNA
From spicesinmydna.com
RECIPETHING - POTATO-LEEK FOCACCIA
From recipething.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love