Use a full-flavored extra virgin olive oil like Belle Farms for the best results. This easy focaccia can be served as a main course or as an appetizer cut into small pieces.
INGREDIENTS:
For Focaccia Dough:
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
2 teaspoons salt
1/4 cup olive oil
Topping:
2 tablespoons olive oil
2 leeks, sliced and cleaned
2 garlic cloves, minced
4 each bacon, cooked and chopped
4 ounces (or more) Bellwether Farms Fromage Blanc (Fresh Farmer’s Cheese)
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary
Maldon salt, if desired
METHOD:
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with warm water and sugar. Stir gently to dissolve. Let stand for 5 minutes until foam appears. Turn the mixer on low and slowly add the flour and salt to the bowl. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold it over itself a few times. Form the dough into a round and place it in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a half-sheet baking pan with a little olive oil. Once the dough is doubled, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2 inch thick. Lay the flattened dough on the pan and cover it with plastic wrap. Let rest for 15 minutes.
Preheat oven to 400 degrees F.
In the meantime, coat a small sauté pan with olive oil, add the leeks, and cook over low heat for 15 minutes until the leeks caramelize. Uncover the dough and dimple it with your fingertips. Brush the surface with more olive oil and then evenly distribute caramelized leeks, garlic, bacon, Fromage blanc, salt, pepper, and rosemary over the surface.
Bake on the bottom rack for 15 to 20 minutes. Sprinkle with a pinch or two of Maldon salt before serving.
SOURCE: Recipe courtesy of Bellwether Farms
YIELD: Serves 8-10
