Description
This Leek Lemon and Thyme Skillet Focaccia is a fragrant, tender, and golden-baked bread, infused with fresh thyme, bright lemon zest, and sweet caramelized leeks. Baked in a cast-iron skillet for a perfectly crisp crust and soft interior, this savory focaccia is ideal for sharing at gatherings or enjoying as a flavorful side.
Ingredients
Focaccia Dough
- 1 cup + 2 tablespoons warm water (110°F)
- 5 tablespoons extra virgin olive oil (good quality)
- 1 1/8 teaspoons active dry yeast
- 2 1/2 cups + 2-3 tablespoons bread flour
- 2 teaspoons fine sea salt
- 3/4 tablespoon fresh thyme (finely chopped, divided)
- Zest of 1 medium lemon (divided)
Topping and Filling
- 1 medium lemon (very thinly sliced, seeds removed, preferably with a Mandoline)
- 1 tablespoon fresh thyme (finely chopped)
- 1 medium leek (white and tender green parts only, about 1 cup chopped into 1/2" half moons)
- 1 tablespoon butter
- A sprinkle of sea salt flakes (to taste)
- 2 tablespoons extra virgin olive oil (for greasing skillet and drizzling)
Instructions
- Bloom the yeast: Whisk the warm water, 2 tablespoons olive oil, and active dry yeast together in a liquid measuring cup until the yeast dissolves. Let it sit for 5-7 minutes, allowing the yeast to bloom and become foamy.
- Mix the dough: In a stand mixer bowl, whisk together the bread flour and fine sea salt. Using the dough hook attachment on low speed, slowly add the yeast mixture and mix until the dough starts to come together, about 2 minutes. Increase speed to medium and knead until smooth and elastic, about 8 minutes. If the dough remains very sticky after 4-5 minutes, add 1 to 3 tablespoons extra flour as needed until it pulls away from the sides of the bowl.
- Add herbs and lemon zest: During the last minute of kneading, add 3/4 tablespoon of finely chopped thyme and the lemon zest to the dough and mix to incorporate.
- First rise: Transfer the dough to a lightly greased bowl, cover tightly with greased plastic wrap, and let it rise in a warm place for 30 to 60 minutes, until visibly puffed.
- Prepare the leeks: Trim off the dark green tops of the leek, keeping only the white and tender green parts. Halve the leek lengthwise, then slice into 1/2-inch half-moon pieces. You should have about 3/4 to 1 cup chopped leeks.
- Sauté the leeks: In a 12-inch cast-iron skillet or oven-safe pan, melt 1 tablespoon of butter over medium-low heat. Add the leeks and cook gently, stirring occasionally, until very tender, about 10 minutes. Transfer the cooked leeks to a bowl and allow to cool.
- Degas and fold dough: Gently press the center of the risen dough to deflate it. Lift the dough’s edge and fold it toward the middle. Rotate the bowl 90 degrees and repeat folding 3 more times, shaping it back into a ball. Turn dough smooth-side up, cover with plastic wrap, and let rise for another 30 minutes.
- Second rise in skillet: Grease the 12-inch cast-iron skillet with 2 tablespoons of olive oil. Transfer the dough into the skillet and slide it around to coat with oil. Flip the dough over and gently stretch it to the edges of the skillet. Cover with plastic wrap or a damp kitchen towel and let it rise for 30 minutes more.
- Preheat oven: Adjust oven rack to middle position and preheat the oven to 500°F, ensuring it is very hot for baking the focaccia.
- Prepare dough surface: Use your fingertips to press the dough back out toward the skillet edges, then poke small indentations all over the surface. Sprinkle the cooled leeks evenly over the dough. Gently press the thin lemon slices into the top, ensuring all seeds are removed.
- Final seasoning and rest: Drizzle the dough with the remaining 1 tablespoon of olive oil and sprinkle with sea salt flakes and the remaining chopped thyme. Let the dough rest for 10 minutes to allow the flavors to meld and the dough to relax.
- Bake the focaccia: Transfer the skillet to the oven and immediately reduce the temperature to 450°F. Bake until the focaccia is golden brown on top, about 23 to 26 minutes. Rotate the skillet halfway through baking for even browning.
- Cool and serve: Using potholders, carefully remove the skillet from the oven and place it on a wire rack. Let the focaccia cool in the skillet for 10 minutes. Carefully remove the loaf from the skillet, transfer to the rack, and allow to cool for at least 20 minutes before slicing and serving.
Notes
- For best results, use a high-quality extra virgin olive oil to enhance the flavor.
- Make sure the leeks are cooked until very tender to bring out their natural sweetness.
- Using a cast-iron skillet helps achieve a crispy crust and even baking.
- Removing lemon seeds before placing slices on the dough prevents bitterness during baking.
- Dough rising times can vary depending on ambient temperature; ensure the dough roughly doubles in size during rises.
- Let the focaccia cool before slicing to prevent it from becoming gummy inside.
