Focaccia with leeks, soft and fragrant, perfect to enjoy as an appetizer, aperitif, or as a meal accompaniment.
This focaccia has a soft interior and a slightly crispy surface. The leek, with its delicate and slightly sweet flavor, perfectly complements the focaccia base and gives it an irresistible taste.
Making this homemade focaccia is simpler than you might think: you only need a few ingredients and a bit of patience to achieve a leavened bread with an authentic taste. Barley malt helps give a golden color and an even softer texture, while Maldon salt adds a crunchy and savory note on the surface.
Focaccia with leeks is perfect to serve on its own, perhaps with a drizzle of raw oil, or accompanied by cheeses, cold cuts, or grilled vegetables for a tasty aperitif. It can also be a great idea to enrich the bread basket, making every meal more delicious and fragrant.
If you love homemade focaccia and want to try an original variant compared to the classic white focaccia or onion focaccia, this recipe is for you!
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, you can write a comment or use the contact form at the bottom of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 216.59 (Kcal)
- Carbohydrates 30.02 (g) of which sugars 0.96 (g)
- Proteins 5.90 (g)
- Fat 8.33 (g) of which saturated 1.12 (g)of which unsaturated 0.02 (g)
- Fibers 1.14 (g)
- Sodium 390.51 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the leek focaccia
- 2 cups Manitoba flour
- 3/4 cup water
- 1/4 tsp dry brewer's yeast
- 1/4 cup Extra virgin olive oil
- 1 tsp barley malt
- 1 tsp salt
- Half leek
- to taste Maldon salt
Tools
- Stand mixer
- Pastry board
- Baking pan
- Bowl
- Frying pan
Recipe for leek focaccia
Start the preparation of the leek focaccia by weighing the indicated amount of water in the bowl.
Sprinkle in the dry brewer’s yeast and let it dissolve for 5 minutes.
Also add the barley malt to the bowl, if you don’t have it, you can substitute with honey or sugar.
Continue the preparation by adding Manitoba flour and salt to the other ingredients.
Knead with a spiral hook at medium speed and when the dough starts to combine, pour in a stream 1 tablespoon of extra virgin olive oil.
Knead until the dough is wrapped around the hook, then do 3 turns of folds at 30-minute intervals.
Let rise until doubled.
Wash and clean the leek. Cut it in half lengthwise and then into slices.
Heat a tablespoon of extra virgin olive oil in a frying pan, add the leeks, and stew them for about ten minutes, stirring occasionally.
Grease a rectangular baking pan with EVO oil.
Place the leavened dough in it and wait 10-15 minutes.
After this time, stretch it with your hands to completely cover the pan.
Add the leeks and salt crystals (alternatively coarse salt).
Top with another tablespoon of extra virgin olive oil.
Let rise again for 1 hour.
Bake the leek focaccia in a preheated convection oven at 428°F for 10-11 minutes.
Take it out and drizzle with another tablespoon of EVO oil.
Let it cool slightly and serve.
Focaccia with Leeks
Consult this section to clarify your doubts, if you do not find the answer to your question, comment or write me using the form below.
Did you know that focaccia also exists in a sweet version? For example, I made sweet focaccia with cinnamon.
Can I use another type of flour instead of Manitoba?
Yes, you can replace Manitoba flour with a strong all-purpose flour for bread and pizza.
Manitoba has a high gluten content, which makes the focaccia softer and more structured. If you use a less strong flour, slightly reduce the water to avoid a too soft dough.How can I store the leek focaccia?
If there’s any left, store it in a paper bag or airtight container at room temperature for 1-2 days. To keep it soft longer, wrap it in a clean kitchen towel. If you want to store it longer, you can freeze it already sliced and heat it in the oven before serving.
Can I add other ingredients to the leek focaccia?
Yes! You can enrich the focaccia with cheeses (like gorgonzola or scamorza), spices (rosemary or thyme), or add other vegetables like caramelized onions or thin potatoes.
Find this recipe in the collection Sweet and Savory Vegan Recipes, over 50 ideas for all tastes.
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