Foccacia with leeks

Foccacia with leeksI’ve never been much of a bread baker, having focused my baking energy on those unhealthy cakes instead. But once in a while I do get a craving for some nice savoury bread, so I make foccacia. A delicious bread that is almost best eaten on its own. This is a good and versatile foccacia recipe and if leeks aren’t your thing, you could substitute with sundried tomatoes or olives.

Foccacia dough

450 g of wheat flour

25 g of fresh yeast (dried can also be used, in which case, omit the first step)

3 dl of water

2 dl of olive oil

1 tsp salt


2 medium-sized leeks

Olive oil


  1. Dissolve the yeast in lukewarm water.
  2. Add flour, salt and olive oil and roll into a dough. Cover and leave the dough to rise at a warm place for about 40 minutes.
  3. Meanwhile wash and cut your leeks into rings. Cook them in a bit of olive oil over medium heat on a sauce pan for about 10 minutes or until tender (but not browned).
  4. Knead the dough once again and spread it out on a parchment-lined baking tray, about 2-4 cm in height. Cover and let it rise for another 30 minutes. Preheat your oven at 180 degrees celsius.
  5. Once the dough has finished rising, brush the top with olive oil and lightly sprinkle crushed pepper and seasalt over it.Spread and press the leeks down into the dough.
  6. Bake in the middle of the oven for about 30 minutes until lightly golden.


  1. Mmm this looks so tasty, love the addition of leeks and it’s cooked well!

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