- Prep time 30 minutes
- Total time 4 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Focaccia: In large bowl, mix yeast with honey and lukewarm water. Let rest for 5 minutes. Add flour and salt and mix until smooth paste forms. Drizzle 1/4 cup of the oil around edge of bowl and roll dough in oil with your hands. Cover and let rise until dough has doubled in size, 1 1/2 to 2 hours.
Pour remaining oil onto 9 1/2- x 13-inch baking sheet. Punch down dough. Transfer dough to middle of baking sheet and spread using hands. Press dough all over. Let rise for 1 hour.
Topping: Meanwhile, In small saucepan of boiling salted water, cook potatoes until tender but still firm, 7 to 8 minutes; drain. When cool enough to handle, cut in 1/4-inch thick slices.
Preheat oven to 450°F. In skillet over medium heat, melt butter. Add leeks and rosemary; cook until leeks are tender, about 3 minutes. Add garlic and potatoes; cook for 4 minutes.
Spread potato and leek mixture evenly over Focaccia. Bake for 10 minutes. Lower heat to 400°F; sprinkle Focaccia with provolone. Bake until Focaccia is golden brown and puffed and cheese is browned, 20 to 25 minutes.
Nutritional facts Per serving: about
- Iron 4.9 mg
- Fibre 3 g
- Sodium 470 mg
- Sugars 6 g
- Protein 13 g
- Calories 555
- Total fat 23 g
- Cholesterol 20 mg
- Saturated fat 7 g
- Total carbohydrate 74 g