Warm, caramelized leeks, smoky bacon, and creamy Fromage Blanc tucked into a golden, olive-oil–rich focaccia… this one is pure comfort. It’s rustic enough for a cozy weeknight dinner and elegant enough for a holiday appetizer spread. Using a bold extra virgin olive oil — like Belle Farms — really lifts the flavors and gives the crust that irresistible crackly edge.
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, cleaned and thinly sliced
2 garlic cloves, minced
4 slices bacon, cooked and chopped
4 ounces (or more) Bellwether Farms Fromage Blanc
About 1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary
Maldon salt, if desired
METHOD:
In a stand mixer fitted with a dough hook, combine warm water, sugar, and yeast. Let stand for 5 minutes, until foamy.
With the mixer on low, add flour and salt, then pour in the olive oil. Increase speed to medium and knead until the dough is smooth and elastic, about 8–10 minutes, adding flour only as needed.
Turn the dough onto a work surface, fold it over itself a few times, then shape into a ball. Transfer to a well-oiled bowl, turning to coat all sides. Cover and let rise in a warm place until doubled, about 45 minutes.
Lightly oil a half-sheet pan. Turn the risen dough out and roll or stretch into an oblong about 1/2 inch thick. Cover and let rest 15 minutes.
Heat 2 tablespoons olive oil in a small sauté pan over low heat. Cook leeks for about 15 minutes, until softened and lightly caramelized. Stir in garlic and cook 1 more minute.
Preheat oven to 400°F.
Uncover dough and dimple deeply with your fingertips. Brush lightly with olive oil. Scatter caramelized leeks, garlic, bacon, and dollops of Fromage Blanc over the dough. Season with coarse salt, pepper, and rosemary.
Bake on the bottom rack for 15–20 minutes, or until golden and crisp around the edges. Finish with a sprinkle of Maldon salt before serving.
SERVING SUGGESTIONS:
- Slice into small squares for an appetizer platter.
- Serve warm alongside roasted chicken or tomato-basil soup.
- Pair with a simple arugula salad dressed with lemon and olive oil.
- Cut into strips for an easy antipasto board addition.
SOURCE: Recipe courtesy of Bellwether Farms
YIELD: Serves 8-10
