Leek Focaccia With Feta And Toasted Pine Nuts

Name: Leek Focaccia With Feta And Toasted Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon active dry yeast; 1 1/2 cups warm water, warmed to 80 degrees; 4 tablespoons olive oil, divided; 2 teaspoons salt; 5 cups bread flour; 2 medium organic leeks, cut each leek down middle and wash well to remove dirt; thinly slice white and pale green parts; 1 tablespoon olive oil; salt and white pepper to taste; 1/4 cup toasted pine nuts; 1/4 cup feta cheese, crumbled

Servings: persons

1
In a large bowl, combine the yeast with the warm water and mix well. Let mixture proof for 5 minutes, or until bubbly. Add 2 Tb olive oil to the yeast mixture. In a medium bowl, sift together the flour and salt. Gradually stir in the flour mixture into the yeast mixture, 1 cup at a time, until a soft dough forms. Knead the dough for a few minutes on a floured surface until it is smooth and springy. Shape into a ball and place in a large bowl coated with 1 Tb olive oil. Turn the dough ball to fully over in the oil. Cover the bowl with plastic wrap or a flour sack cloth and let rise in warm place until doubled in size, about 1- 1.5 hours.
2
Gently push the dough down and divide into two equal pieces. Lightly oil two 10-inch round pans or a large baking sheet with the remaining 1 Tb olive oil. Place each dough half in the round pans or free form by hand in the shape of an oblong and place on the baking sheet. Cover with a flour sack cloth and allow to rise for 30 minutes. Uncover and make deep indents across the entire top of the dough. Cover again and let rise until doubled.
3
While dough is rising, saute sliced leeks in 1 Tb olive oil in a large pan over medium-low heat, until just tender, about 10 minutes. Season with salt and white pepper to taste, remove from heat and set aside.
4
Preheat oven to 400F degrees. Place breads in the preheated oven and bake for 20 minutes. Remove the breads from the oven and divide the leek mixture onto the breads. Place back in the oven for another 5 minutes, or until the breads are lightly browned. Top breads with the feta cheese and pine nuts. Slice and serve warm or at room temperature.

837

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon active dry yeast, 1 1/2 cups warm water, warmed to 80 degrees, 4 tablespoons olive oil, divided, 2 teaspoons salt, and more.

Yes, Leek Focaccia With Feta And Toasted Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!