March 28, 2011: Onion and Leek Focaccia Recipe

This is one of the first recipes I made after joining my church and everyone just loved it – it became my most requested recipe for quite some time!

This focaccia bread is almost like a white pizza – and, in fact, I’ve used the bread recipe as pizza dough before. If you add a few more veggies and some meat (if you prefer), it really is just like pizza. For a traditional style pizza, add a tomato sauce first; for a white pizza, smear olive oil and butter across the top.

When I prepared this focaccia recently, I served it with spaghetti one night and beef stew the next. It was an excellent side dish for both meals, functioning as a bread and a vegetable all rolled into one. You could certainly add more veggies, such as broccoli, bell peppers, tomatoes, etc.

Onion and Leek Focaccia

¾ cup warm water
1 ½ t. yeast
1 T. sugar
1 t. salt
2 T. olive oil
2 cups flour

Dissolve the yeast in the warm water (I use my Kitchenaid stand mixer and do this in the warmed mixer bowl). Add the sugar, salt, olive oil, and one and a half cups of the flour. Mix (speed two on the mixer or with a wooden spoon in a bowl) until the flour is incorporated, then add remaining half cup of flour to the mixer (if you are mixing by hand, knead the dough on a floured surface). Continue mixing/kneading until it forms a smooth ball.

Grease a pizza pan with olive oil, using your fingers. Take the ball of dough and stretch it out with your oily fingers until it evenly covers the pan. Cover with a clean cloth and let rise in a warm place until doubled, about half an hour.

Onion and Leek Topping:
1 leek, white and light green parts only, thinly sliced
1 small white onion, thinly sliced
2 cloves garlic, minced
4 T. butter
3 ounces mozzarella cheese (not fresh), shredded

While the dough is rising, prepare the onion topping. Melt the butter in a large saucepan over medium-low heat. Add the leek, onion, and garlic. Stir frequently until the vegetables are softened and just beginning to brown. Remove from heat.

When the dough has risen, use the handle of a wooden spoon and poke it into the surface every inch or so, about halfway down (don’t make holes in the dough!). Spread the onion and leek topping across the dough; top with shredded cheese.

Baked in 400 degree oven for 15 – 20 minutes. If desired, place under the broiler for a couple minutes to brown the cheese.