Leek Focaccia

leek-flatbread-_1.jpg 

1 envelope active dry yeast
1 ½ cups warm water
4 cups unbleached flour
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped leeks or onions
1 cup water
Coarse salt
Freshly ground pepper
Olive oil

Dissolve the yeast in ½ cup warm water. Let rest for 5 minutes. Place the flour and 1 teaspoon salt in large bowl. Add the dissolved yeast, 2 tablespoons olive oil, and 1 cup of warm water.

Turn out onto a well-floured working surface and knead for 8-10 minutes. The dough will be fairly stiff and smooth.

Shape the dough into a ball and place it in an oiled bowl, turning it to coat. Cover the bowl with plastic wrap and a dish towel.  Let the dough rise for 1 to 2 hours or until more than doubled in bulk.

Punch down the dough and divide it into eight equal parts. Shape each part into a ball. Place 4 balls on each of two baking sheets and let rest 5 minutes.

While the dough is resting, place the chopped leeks (or onions) in a saucepan with 1 cup of water. Bring to a boil and cook for 2 to 3 minutes. Drain well, removing as much of the water as possible.

Preheat the oven to 500° F.

Using the heel of one hand, flatten each ball into a ¼-inch thick circle. Divide the cooked leeks evenly among the focacce. Sprinkly with coarse salt, pepper, and olive oil.

Bake for 10-12 minutes.

Makes 8 flat breads.

Classic Italian Jewish Cooking

Eat these irresistible focacce warm from the oven, if you can. This recipe is adapted from Edda Servi Machlin’s original Classic Cuisine of the Italian Jews (Everest House) which is now out of print.  Her most recent volume, Classic Italian Jewish Cooking (The Ecco Press) includes more than 300 recipes from her three earlier books.

5 Responses to “Leek Focaccia”

  1. The Jew and the Carrot » Blog Archive » Unboxed: For the Love of Leeks
    June 17th, 2008 at 7:54 am

    [...] and stews, as our ancestors did. I used my Tuv HaAretz share in place of onions for Leek Focaccia (recipe), a pita-like flat bread that might just transport you to ancient Rome by way of the Near [...]

  2. Ilana-Davita
    June 18th, 2008 at 2:41 pm

    What do you eat these focacce with?

  3. Rebecca Joseph
    June 18th, 2008 at 4:14 pm

    They’re great with cold and hot salads, in a mixed bread basket, or just on their own. Sometimes, I eat one like a bialy with sliced tomato and smoked salmon.

  4. Friday Baking « Ilana-Davita
    July 7th, 2008 at 3:01 pm

    [...] most Jewish women on a Friday, I’ve been baking. I made leek foccace and carrot [...]

  5. kurye
    January 19th, 2009 at 6:17 am

    thank you very good

Leave a reply