Description
This Leek Lemon and Thyme Skillet Focaccia is a fragrant and tender flatbread featuring a delightful blend of fresh thyme, lemon zest, and sweet sautéed leeks. Baked in a cast-iron skillet for a golden crust and soft interior, it's perfect as a savory appetizer, snack, or accompaniment to meals.
Ingredients
Dough Ingredients
- 1 cup + 2 tablespoons warm water (110°F)
- 5 tablespoons extra virgin olive oil (good quality, divided)
- 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
Topping and Filling
- 1 medium leek (white and tender green parts, about 1 cup chopped into 1/2" half moons)
- 1 tablespoon butter
- Thinly sliced lemon (1 medium lemon, seeds removed, preferably sliced very thin using mandoline)
- Sea salt flakes, to taste
Instructions
- Bloom the yeast: In a liquid measuring cup, whisk together warm water, 2 tablespoons of the olive oil, and active dry yeast until yeast dissolves. Let sit for 5-7 minutes until the yeast becomes foamy and blooms.
- Make the dough: In the bowl of a stand mixer, whisk together 2 1/2 cups bread flour and fine sea salt. Using the dough hook attachment on low speed, gradually add the yeast mixture and mix until the dough begins to form, about 2 minutes. Increase speed to medium and knead for about 8 minutes until smooth and elastic. If dough is still sticky after 4-5 minutes, add 1 to 3 tablespoons flour gradually until dough pulls from sides of bowl. During the last minute of kneading, add 3/4 tablespoon of chopped thyme and lemon zest to incorporate.
- First rise: Transfer the dough to a lightly greased bowl, cover tightly with greased plastic wrap, and let rise in a warm place for 30 to 60 minutes until doubled in size.
- Prepare the leeks: Trim the white and tender green parts of the leek, halve lengthwise, and slice into 1/2 inch half moons. You should have about 3/4 to 1 cup chopped.
- Sauté the leeks: In a 12-inch cast-iron skillet or oven-proof pan, melt 1 tablespoon butter over medium-low heat. Add the leeks and cook gently, stirring occasionally, until very tender and fragrant, about 10 minutes. Transfer leeks to a bowl and allow to cool.
- Deflate and fold dough: Gently press the center of the risen dough to deflate. Lift one edge and fold it gently toward the center. Rotate the bowl 90 degrees and fold again. Repeat two more times until dough begins to form a ball. Turn dough over with smooth side up, cover with plastic wrap, and let rise for another 30 minutes.
- Prepare skillet and second rise: Grease the 12-inch cast-iron skillet generously with 2 tablespoons olive oil. Transfer dough to the skillet and coat all sides by sliding dough around the pan. Flip dough over and gently stretch it to the edges of the skillet. Cover with plastic wrap or damp kitchen towel and let rise for 30 minutes more.
- Preheat the oven: Adjust oven rack to middle position and preheat oven to 500°F (high heat) to get it very hot before baking.
- Shape and add toppings: Using fingertips, press the dough gently out toward edges of skillet, then poke small indentations all over the surface. Sprinkle the cooled sautéed leeks evenly on top, then gently press thin lemon slices over the dough. Drizzle with remaining 1 tablespoon olive oil, sprinkle with sea salt flakes, and scatter remaining chopped thyme over the top. Let rest for 10 minutes.
- Bake: Place skillet in oven and immediately reduce temperature to 450°F. Bake for 23 to 26 minutes, rotating the skillet halfway through baking, until the top is golden brown and the focaccia is cooked through.
- Cool and serve: Using potholders, carefully remove the skillet to a wire rack. Let the focaccia cool for 10 minutes. Carefully remove the loaf from the hot skillet, return to wire rack, and allow it to cool for at least 20 minutes before slicing and serving.
Notes
- For best results, use a 12-inch cast-iron skillet or heavy oven-proof pan.
- The leeks should be cooked gently over low heat to bring out sweetness without browning.
- Ensure lemon slices are very thin to integrate nicely into the focaccia without overpowering.
- Dough can be sticky; add extra flour cautiously during kneading.
- Resting the dough multiple times helps develop flavor and texture.
- The focaccia is best served shortly after cooling, but it can be stored in an airtight container for up to 2 days.
