Simple Leek Focaccia Recipe

You know what I love about making focaccia? It’s one of those breads that’s actually fun to make. The way you get to press your fingers into the dough to make those little dimples – it’s almost like playing with Play-Doh (but way more delicious). When I started adding leeks to my regular focaccia recipe, it was a total game-changer. The mild, oniony flavor works so perfectly with the olive oil and sea salt.

I’ve been making this leek focaccia for my family’s Sunday dinners, and it’s become our go-to bread for soaking up pasta sauce or serving alongside soups. The best part? You can prep most of it ahead of time, let it do its thing while you’re busy with other stuff, and then just pop it in the oven when you’re ready. No stress, no fuss – just really good bread that makes your kitchen smell amazing.

And trust me, if you’ve never made focaccia before, don’t worry. If I can do it while helping my kids with homework and answering work emails, you’ve totally got this.

What Kind of Leeks Should I Use?

For this focaccia, you’ll want to look for fresh leeks that are firm and straight with crisp, bright green leaves and white bottoms. The most common variety you’ll find at the grocery store is the American Flag leek, which is perfect for this recipe. When shopping, choose leeks that are about 1-2 inches in diameter – anything much larger can be tough and woody. Remember that you’ll only use the white and light green parts, so make sure these sections look clean and unblemished. Before using them, be sure to slice them lengthwise and rinse thoroughly between the layers, as leeks are notorious for hiding dirt and sand between their tightly packed leaves.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this focaccia recipe:

• Bread flour: While bread flour gives the best chewy texture, you can use all-purpose flour in a pinch. The bread might be slightly less chewy but will still taste good. Just note that you might need a bit less water since all-purpose flour absorbs less liquid.
• Leeks: If you can’t find leeks, try using 2 medium onions or 3-4 shallots, thinly sliced. Green onions can work too – you’ll need about 2 bunches to match the flavor impact.
• Pine nuts: Pine nuts can be pricey! Feel free to swap them with chopped walnuts, slivered almonds, or even sunflower seeds. Just remember to toast them first for the best flavor.
• Feta cheese: Goat cheese makes a great substitute for feta, or try crumbled ricotta salata. If you’re going dairy-free, you can skip the cheese entirely – the focaccia will still be tasty!
• Dry yeast: If you only have instant yeast, use the same amount but you can skip the proofing step and mix it directly with the dry ingredients. Fresh yeast works too – use about 2.5 times the amount called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making focaccia is working with yeast – if your water is too hot (above 110°F) or too cold (below 70°F), it will kill or fail to activate the yeast, leading to dense, flat bread instead of that characteristic airy texture. Another common mistake is not giving the dough enough time for both rises – rushing either the first or second rise will result in a less developed flavor and texture, so be patient and wait until the dough has truly doubled in size each time. When preparing the leeks, make sure to wash them thoroughly between the layers since they often harbor hidden dirt and sand that could make your focaccia gritty – a thorough soak in cold water followed by a good shake will do the trick. For the best crust, don’t skimp on dimpling the dough with your fingertips before adding toppings, and be generous with the olive oil on top – this creates those signature crispy pockets and adds amazing flavor.

What to Serve With Leek Focaccia?

This savory leek focaccia makes a fantastic addition to an Italian-style dinner spread or casual lunch gathering. It pairs wonderfully with a bowl of minestrone soup or a simple tomato bisque for dipping. For a light meal, serve it alongside an arugula salad dressed with lemon vinaigrette and shaved parmesan – the peppery greens complement the mild, sweet leeks perfectly. If you’re hosting a get-together, try setting out some good olive oil and balsamic vinegar for dipping, or serve it as part of an antipasto platter with cured meats, olives, and roasted red peppers.

Storage Instructions

Keep Fresh: This leek focaccia tastes best the day it’s baked, but you can keep it at room temperature for up to 2 days. Just wrap it well in plastic wrap or store in an airtight container. The texture might soften a bit, but it’s still good!

Freeze: If you want to save some for later, cut the focaccia into portions and freeze them in a freezer-safe bag for up to 3 months. I like to put parchment paper between the pieces to prevent them from sticking together.

Revive: To bring back that fresh-baked taste, pop room temperature focaccia in a 350°F oven for about 5-10 minutes. If it’s frozen, thaw it first, then warm it up. This will help crisp up the outside and make it taste almost like new!

Make Ahead: You can prepare the dough a day ahead and let it slow-rise in the fridge overnight. Just bring it to room temperature for about an hour before adding the toppings and baking. The slow rise actually gives it an even better flavor!

Preparation Time	30-45 minutes
Cooking Time	35-45 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 50-60 g
• Fat: 100-120 g
• Carbohydrates: 220-250 g

Ingredients

• 1 tablespoon dry yeast
• 1 1/2 cups warm water (around 80°f)
• 4 tablespoons olive oil, separated
• 2 teaspoons salt
• 4 1/2 to 5 cups bread flour
• 2 medium organic leeks (cut lengthwise, cleaned, and sliced thinly; use white and light green sections)
• 1 tablespoon olive oil
• Salt and white pepper for seasoning
• 1/4 cup pine nuts, toasted
• 1/4 cup crumbled feta cheese

Step 1: Prepare the Yeast Mixture

In a large bowl, combine the yeast with warm water and mix well.

Allow the mixture to proof for about 5 minutes, or until it becomes bubbly, indicating that the yeast is active.

Once proofed, add 2 tablespoons of olive oil to the yeast mixture and mix thoroughly.

Step 2: Mix and Knead the Dough

In a medium bowl, sift together the flour and salt.

Gradually stir the flour mixture into the yeast mixture, adding it 1 cup at a time, and stir until a soft dough forms.

Transfer the dough to a floured surface and knead for a few minutes until it becomes smooth and springy.

Shape the dough into a ball.

Step 3: Let the Dough Rise

Place the dough ball in a large bowl coated with 1 tablespoon of olive oil.

Turn the dough over in the oil to coat it fully.

Cover the bowl with plastic wrap or a flour sack cloth.

Let the dough rise in a warm place until it has doubled in size, about 1 to 1.5 hours.

Step 4: Shape and Second Rise

After the dough has risen, gently push it down and divide it into two equal pieces.

Lightly oil two 10-inch round pans or a large baking sheet with the remaining 1 tablespoon of olive oil.

Place each piece of dough into the round pans or shape them into oblongs on the baking sheet.

Cover with a flour sack cloth and allow the dough to rise for another 30 minutes.

Uncover and make deep indents across the entire top of the dough, then cover again and let rise until doubled in size.

Step 5: Sauté Leeks and Preheat Oven

While the dough is rising, sauté the sliced leeks in 1 tablespoon of olive oil in a large pan over medium-low heat until just tender, about 10 minutes.

Season with salt and white pepper to taste, then remove from heat and set aside.

Preheat the oven to 400°F (204°C).

Step 6: Bake and Assemble

Place the risen breads in the preheated oven and bake for 20 minutes.

Remove the breads from the oven and evenly distribute the leek mixture onto them.

Return the breads to the oven for another 5 minutes, or until they are lightly browned.

Top the baked breads with feta cheese and pine nuts.

Slice and serve warm or at room temperature for a delicious meal.