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Cook Here and Now founder Marco Flavio Marinucci splurges on a light brushing of California truffle oil, but this savory focaccia is just as delicious without it.More Hors d’Oeuvres

Marco Flavio Marinucci
November 2008

Gallery

© Lucy Schaeffer

Recipe Summary

active:
50 mins
total:
4 hrs
Yield:
12
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Ingredients

Dough
Topping

Directions

Make the Dough
  • In a saucepan, boil the potatoes in salted water until tender, about 25 minutes; drain. Rice or finely mash. Measure out 1 1/3 cups of potatoes.

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  • 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 a soft, slightly sticky dough forms, 5 minutes. Transfer the dough to a lightly oiled bowl; turn to coat. Let stand, covered, in a warm, draft-free spot until doubled in bulk, about 1 hour.

Meanwhile, Make the Topping
  • In a skillet, cook the leeks with the thyme, salt and sugar in the olive oil over moderate heat, stirring, until caramelized, 15 minutes.

  • Lightly oil an 11-by-17-inch baking sheet. Transfer the dough to the baking sheet and press to form an 11-by-17-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.

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