Potato And Leek Focaccia Recipes

POTATO AND LEEK FOCACCIA

Steps:

• Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
• Stir in the flour and salt to make a shaggy, sticky dough. Pour 2 tablespoons of olive oil over the dough and turn to coat the dough with oil. Cover the bowl with plastic wrap and refrigerate for 18 to 24 hours.
• When you are ready to bake, coat a metal 9-by-13-inch baking pan with butter and pour 2 tablespoons oil into the pan. Gently fold the dough over itself a few times in the bowl, then transfer it to the prepared pan and turn it over to coat with oil. Arrange the dough seam-side down and let it rise, uncovered, until it almost covers the bottom of the pan, about 2 hours.
• Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
• When you are ready to bake, combine the sliced leeks and potatoes in a large bowl. Strip the leaves from the thyme and add them to the bowl along with the remaining 1 tablespoon oil and a sprinkle of salt and pepper; toss to combine evenly.
• Use your fingertips to dimple the dough and gently push it to evenly cover the bottom of the pan. Arrange the leeks and potatoes in an even layer over the dough. Bake until the focaccia is golden on the edges and the leeks begin to brown, about 30 minutes.
• Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.

CAULIFLOWER LEEK POTATO SOUP

Steps:

• Take a deep pan, put oil and butter in it.
• When the butter has melted, add the leeks and cook it until it will become soft. This will take about 3 minutes.
• When the leeks have softened, add the potatoes, salt, and mix well all the vegetables. Cook all vegetables for another 2 minutes.
• After that, pour boiling water over all our ingredients. Set the medium heat and let the vegetables boil until the potatoes are almost ready. This will take about 10 minutes but may differ depending on the type of potatoes you will use.
• When the potatoes are almost ready, add the cauliflower and let them boil for about 7-8 minutes on medium heat.
• When the cauliflower has softened, blend the soup until you get a homogeneous consistency.
• Turn off the heat, add the sour cream and cheese you decided to use. In my case, I used parmesan.
• Mix well all the ingredients. Our cauliflower leek potato soup is ready to be served.

CREAMY POTATO LEEK SOUP (VEGAN)

Steps:

• Wash leeks well to remove any hidden dirt. Thinly slice leeks, light green and white bulb portion only. (Save the green tops to dehydrate into powder! or, compost)
• Add olive oil to large stock pot, and then add leeks along with chopped onion, garlic and celery.
• Saute for 10-15 minutes, stirring occasionally until the onions and leeks soften and become semi-translucent.
• Wash and cut potatoes into approximately 1 to 2 inch pieces. We don't bother peeling them, but suggest removing any scabs, blemishes, or especially tough skin portions.
• Add the potatoes, fresh herbs, salt and pepper into the pot with the cooked leeks, garlic, onion and celery. Stir and let cook for 5-10 minutes, stirring occasionally.
• Next, pour in the vegetable broth, water and coconut cream (or heavy dairy cream). Bring the soup to a boil and then reduce to a simmer. Continue to simmer until the potatoes are soft and falling apart, about 20 to 30 minutes. (Add optional nutritional yeast now too)
• Use an immersion blender to blend the soup until your desired consistency is reached. Or, carefully transfer the soup into a blender and blend in batches as needed.
• After blending, you could add a handful of chopped greens such as kale or bok choy and allow to continue to cook/soften, or add cooked beans. (We often add greens or other veggies but later, at the time of re-heating saved soup from the freezer.)
• Serve your potato leek soup nice and warm, preferably alongside a slice of crusty homemade sourdough bread or fluffy focaccia. Top with optional chopped fresh chives or parsley.
• Potato leek soup is good for up to a week stored in the refrigerator in an enclosed container, or a year in the freezer. We freeze in BPA-free quart containers. Allow it to cool before freezing. Defrost in the fridge and reheat on the stove.

SOFT POTATO FOCACCIA BREAD

Steps:

• Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.
• In the bowl of a stand up mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes, start to knead (on #2 speed).
• Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes (no higher than #3-4 speed) or until dough is smooth and starts to pull away from the sides of the bowl. Remove to a flat lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
• Pre-heat oven to 400F (200C). Lightly oil a pizza pan. I used three 7 inch (19cm) pans.
• Divide dough and place in prepared pans, with finger tips make prints in the dough.
• To make the rosemary focaccia, sprinkle the dough with rosemary leaves, rock salt and drizzle with olive oil.To make the zucchini & cheese focaccia, top the dough with shredded zucchini, sprinkle with oregano and salt, top with shredded cheese and drizzle with olive oil.
• Bake for approximately 20 minutes until dough is cooked. Serve. Enjoy!

POTATO-LEEK FOCACCIA

Steps:

• In a saucepna, boil the potatoes in salted water until tender, about 25 minutes; drain. Rice or finely mash. Measure out 1 1/3 cups of potatoes.
• Meanwhile, in a medium bowl, combine the yeast with the warm water and 1/2 cup of the flour. Cover tightly with plastic wrap and let stand for about 25 minutes, until the mixture is frothy.
• In the bowl of a standing electric mixer fitted with the paddle, beat the yeast mixture with the mashed potatoes, 3 tablespoons of the olive oil, 2 teaspoons of salt, and the remaining 3 cups of flour at medium speed for 2 minutes. Switch to a dough hook and knead until soft, slightly sticky dough forms, 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Let stand, covered, in a warm, draft-free spot until doubled in bulk, about 1 hour.
• In a skillet, cook the leeks with the thyme, salt and sugar in the remaining 2 tablespoons olive oil over moderate heat, stirring until caramelized, 15 minutes.
• Lightly oil an 11x17-inch baking sheet. Transfer the dough to the baking sheet and press to form an 11x17-inch rectangle. Lightly brush the dough with olive oil; let stand, loosely covered, in a warm draft-free spot until puffy, about 35 minutes.
• Preheat the oven to 425°. Using your fingers, make indentations all over the dough surface. Top with the leeks, cheese, sea salt and 1 tablespoon of the truffle oil.
• Bake the focaccia on the middle rack of the oven for 20 minutes, until the cheese is bubbling and the crust is golden brown. Transfer the focaccia to a rack and brush with the remaining 1 tablespoon of truffle oil. Let stand for 30 minutes to cool slightly. Slice into squares and serve.