Green Garlic, Leek, and Potato No-Knead Focaccia

Sometimes, cravings for fresh carbs hit hard. This no-knead focaccia can be mixed and ready to eat in the same day. Toppings can be mixed up based on what’s in season, but here’s our favorite for spring.

Ingredients:

• 1 packet of active dry yeast (1/4 oz)
• 2 tsp. honey
• 2.5 cups of bread flour
• 2.5 cups of all-purpose flour
• 1 tbsp. kosher salt
• 8 tbsp. extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• 1 leek, sliced (like cutting rings into a tree trunk)
• 2-3 stalks of green garlic, sliced
• 2-3 fingerling potatoes, sliced
• 3 tbsp. unsalted butter

Instructions:

1. Mix 2.5 cups of lukewarm water, honey, and the yeast packet in a small bowl.
2. Leave to bloom for 3-5 minutes
3. In a large bowl, mix together yeast mixture, both types of flour, and salt with a spatula until no dry bits of flour remain.
4. In a second large bowl, coat evenly with 2-3 tbsp. of EVOO and add the bread mixture to the bowl. Gently coat with EVOO.
5. Cover with a clean kitchen cloth and leave in a warm corner of the kitchen for 3-4 hours until the mixture has doubled in size.

6. Prepare a 13×9 inch pan by coating with 2 – 3 tbsp of butter to prevent the finished focaccia from sticking. I recommend using your hands here to make sure to coat all the nooks and edges. I also drizzle a tbsp or two of EVOO on the base of the pan at this stage.

7. Uncover the dough and using your hands or a utensil, pull the edges and fold over onto the center of the bowl. This will deflate the dough.

8. Dump the dough into your prepared baking pan. Move the baking dish to a warm corner of the kitchen and let rise for 2-4 hours.

9. While dough is doing its final rise, combine the sliced potatoes, green garlic, and leek in a small bowl with 1 tbsp. of EVOO and 1/2 tsp. of kosher salt.

10. Pre-heat your oven to 450 degrees and make sure you have a rack set in the middle of the oven.

11. Lightly coat your hands in EVOO to prevent sticking as you prepare the focaccia to bake. Using your hands, lightly stretch the dough to the corners of the baking dish.

12. Sprinkle the veggie mixture evenly across the top of the baking dish. As delicious as these toppings are, use a light touch so you don’t weigh down the focaccia as it bakes.

13. Using your knuckles, press into the dough to create dimples across the baking dish. Don’t be shy here – your fingers should come close to the bottom of the baking dish and your toppings should tuck into the nooks and crannies.

14. Bake the focaccia on the middle rack for 20-25 minutes until golden brown across the top. Remove from the oven and let cool for 10-15 minutes.

15. Cover the top of the focaccia with a generous sprinkle of freshly grated parmesan cheese.

Best served immediately, but this focaccia freezes very well. Wrap any uneaten portions for the freezer and warm up in the oven, directly on the rack at 275 degrees for 15 minutes until warm and crisp.