I’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.
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
- Dissolve the yeast in lukewarm water.
- 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.
- 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).
- 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.
- 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.
- Bake in the middle of the oven for about 30 minutes until lightly golden.