Smoked Gouda & Caramelized Leek Focaccia

Smoked Gouda & Caramelized Leek Focaccia ingredients

• 1.5 cups warm water (105-115°F / 40-46°C)
• 1 tsp granulated sugar
• 2.25 tsp active dry yeast
• 3.75 cups all-purpose flour
• 1.5 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 2 medium leeks
• 1 tbsp unsalted butter
• 1 cup smoked gouda cheese
• 1 tbsp fresh thyme leaves
• 0.5 tsp flaky sea salt
• 0.25 tsp black pepper

How to make Smoked Gouda & Caramelized Leek Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water and 1 tsp granulated sugar. Sprinkle 2.25 tsp active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.75 cups all-purpose flour, 1.5 tsp kosher salt, and 0.25 cup extra virgin olive oil to the yeast mixture. Using a stand mixer with a dough hook attachment, mix on low speed for 8-10 minutes, or knead by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth and elastic.
3. Lightly oil a clean large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. While the dough rises, prepare the caramelized leeks. Melt 1 tbsp unsalted butter in a large skillet over medium-low heat. Add the 2 medium thinly sliced and washed leeks.
5. Cook the leeks slowly for 15-20 minutes, stirring occasionally, until they are very soft, translucent, and lightly golden brown. Season with a pinch of salt and pepper. Remove from heat and let cool completely.
6. Generously oil a 9x13 inch baking pan with 2-3 tablespoons of olive oil, ensuring the sides are well coated. Gently transfer the risen dough to the prepared pan, being careful not to deflate it too much.
7. Gently stretch the dough to fill the pan, working from the center outwards. If the dough resists, let it rest for 10-15 minutes, then continue stretching. Once stretched, cover the pan with plastic wrap or a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until puffy.
8. Preheat your oven to 425°F (220°C) during the last 15 minutes of the second rise. Uncover the dough. Using your fingertips, gently dimple the entire surface of the focaccia dough. Drizzle a little more olive oil over the top.
9. Evenly scatter the cooled caramelized leeks over the dimpled dough. Then, sprinkle the 1 cup shredded smoked gouda cheese and 1 tbsp fresh thyme leaves over the leeks. Finish with 0.5 tsp flaky sea salt and 0.25 tsp fresh black pepper.
10. Bake the focaccia for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. The internal temperature should reach 200-210°F (93-99°C).
11. Remove the focaccia from the oven and carefully slide it onto a wire rack to cool slightly for at least 15-20 minutes before slicing and serving warm. This allows the flavors to meld and the cheese to set.

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