Potato and Leek Focaccia Recipe (2024)

Didn’t have thyme so used fresh rosemary ...I think the combination was actually quite delish. Also fresh cracked black pepper gives a nice kick and complements the leeks and creamy potatoes. Very easy and forgiving recipe. Alternative toppings for spring: Cherry tomatoes and fresh basil topping. Superb.

This is delicious and easy to make. Followed directions exacting as printed. Enjoyed it with a side of roasted broccoli. The focaccia is thick. Next time I would double the potatoes and leeks. Shallots would also work here.

I mean yah, but then it's not Focaccia?It's food and sounds tasty but Focaccia is bread, which that wouldn't be.

Mine spread itself slowly, but I turned my oven on about half way through to roast some beets, keeping the focaccia dough on the stovetop. It soon spread out to cover most of the pan (while also rising upwards). At the 2-hour mark, I gently pushed it out to the corners & evened it out.

This was delicious. I followed the recipe except I used bread flour (all I had) and upped the potato to about 200 grams. It is substantial and interesting with the crispy potatoes and leeks. The next night, crisped in a 400 degree convection oven for 5-6 minutes. Delicious crispier edges. Will make again.

I used a slightly different focaccia bread recipe — Samin Nosrat’s Ligurian Focaccia recipe because I’m familiar with it and have made it a lot — and then followed Yossi’s directions for the potato leek topping, it’s absolutely delicious. I sliced the potatoes and leeks and tossed them with the olive oil, Parmesan, salt, pepper, and a teaspoon of dried ramps when I made the dough and then allow them them to sit and marinate overnight.

This might be one of the best things I've ever made! I follow the instructions exactly and it went perfectly. The bottom got a bit stuck to the pan but a pancake flipper was able to help out!

This recipe was easy to make and so delicious. One reviewer suggested adding extra leeks, which I did. I used 1.5 times what the recipe called for & the next time I make this I will use 2 times the amount. I used a bit more potato, but only enough to make a single layer on top of the dough, which for me was perfect. This is a keeper!

I loved this. So simple and delicious. I will be using this as my base focaccia recipe from here on out, and switching up the toppings. I ended up cutting the recipe in half and baking it in an 8x8 pan and it the perfect thickness.

This is PERFECT as is! My dough rose in the fridge for maybe 30 hours because I didn't time myself correctly but is doesn't seem to have cause any problem. The crust is amazing!

This is a very good recipe for those who are new to baking focaccia. The dough was a little less hydrated than I’ve seen other focaccia wizards done online. However now that I’ve gotten my feet wet, I’m less intimidated to try more advanced recipes. The only drawback was that the potatoes prevented the top from crisping up, and getting enough colour. At first bite I thought I’d undercooked it but upon further inspection it was fully cooked

I messed up the crust in all kinds of ways. Forgot to add salt. Left in fridge 3 days. I think I would like to try this again if I actually have the attention for it!

Assemble by preppy kitchen methodCool 65 min

Perfection! My go-to recipe for focaccia from now on. Chef’s kiss, and thanks to Yossy.

Can make half recipe. Cooked in cast iron. -cook slightly longer. 40 minutes.

Is the water/flour amount correct? that's a 93% hydration

A pizza restaurant in Bellingham, Wa. had a version of this on its menu, drizzled with a balsamic reduction. It was my favourite meal when I cycled through town and needed a carb fix.

Incredible recipe.

Can you let this rise for longer than 20 hours? My friend wants to be there to put the dimples in but I’m not sure the timing will line up.

My dough is mixed and in the fridge. Would the potatoes be too thin if I used a vegetable peeler to make the slices? Would they burn before the bread was done? I also don’t have any fresh thyme. Would dried be ok? I do have rosemary growing outside, as one person suggested, but would fresh sage work?

This is PERFECT as is! My dough rose in the fridge for maybe 30 hours because I didn't time myself correctly but is doesn't seem to have cause any problem. The crust is amazing!

Great recipe for beginner bakers - very delicious focaccia! Used bread flour. Makes a tall focaccia as others have noted (2") but loved it that way. Mandolined the potato and added extra leek.

This is a great focaccia recipe for beginners. I substituted the leeks for green garlic from my farmer's market and it was delicious!

This is surprisingly easy to pull off, and delicious! It takes a lot of time but not very much effort. I used a mandolin for the potato slices, and next time would probably do more of an overlap to have more potatoes. I had fresh sage that needed to be used up, so I fried that, used the leftover sage oil for step 3, and crumbled the fried sage in with the potatoes.

Don’t change anything. It’s ok if there’s a lot of oil. Make sure to liberally butter the pan. We added herbs de Provence and served a rose with it. Served with a little drizzle of oil and Parmesan.