About the Recipe
This leek, ricotta focaccia is one of the dishes I'm most proud of in 2024 (thus far). I've been using this focaccia recipe from Bon Appetit for almost a year and every time it comes out delicious. Adding toppings makes it more of a meal that can be eaten for dinner, lunch, or just an afternoon snack. You should serve it with a fresh green salad, I added lettuce, french radishes, and walnuts in a mustard, lemon vinaigrette. Honestly, this should be the next thing you make for dinner and gives you a taste of bread making with a manageable recipe.
Ingredients
Bread ingredients from easy, no-knead focaccia recipe from Bon Appetit
4 large leeks
One 15oz container of whole milk ricotta
Pecorino
Preparation
To Prepare the Bread:
Follow the easy, no-knead focaccia recipe from Bon Appetit
Before the Focaccia is Ready to Bake
Wash your leeks thoroughly and cut in half. Proceed to cut the leeks in half moons. You can use the entire leek (some people may advice to only use the white and light green part, but I like the stems on my focaccia)
Add some olive oil to a pan and add your leeks to caramelize, stirring often, for about 15 minutes
While the leeks are cooking in the pan, you can grate your pecorino romano. You'll want heaping amounts to flavor the top of the focaccia
When the bread is ready to bake you will bake it in two rounds: first put the bread in the oven at 450ºF for 12 - 15 minutes, until the bread is starting to brown on the sides
Take the bread out and quickly add your tub of ricotta, then your leeks, and finalize sprinkle pecorino romano on top. You can squeeze some lemon juice on top for a bit of extra acidity
You'll put it back in the oven for 10 - 12 minutes
Take out and serve immediately!
Notes:
When adding toppings to the focaccia, I follow the bread recipe to make it the day-of
Storing Leftovers
Place leftover focaccia in an airtight container and store in the freezer for up to 1 month
When you reheat the focaccia, put it back in the oven for 10-12 minutes at 350ºF. This will keep the integrity of your bread intact