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● Leek Focaccia
Porrata

1 tablespoon instant yeast
3 eggs, divided
1⁄4 teaspoon salt, plus extra
1⁄2 cup extra-virgin olive oil, divided, plus extra
2 1⁄4 cups bread flour
2 pounds small leeks, white and light green parts only, thinly
sliced
freshly ground pepper
16 thin slices pancetta, julienned

In a bowl, combine 3⁄4 cup lukewarm water, the yeast, 1 egg, the salt and 1⁄2 of the olive oil. Mix gently with a fork to combine and slowly add the flour. Knead until soft, smooth and elastic. Scrape the dough out of the bowl, shape it into a ball and place it in an oiled bowl. Cover and set aside to rise for 1 hour. Preheat the oven to 375°. In a large skillet over medium heat, warm the remaining olive oil. Add the leeks, season with salt and cook until they are soft, stirring so they don't burn. Remove from the heat and allow to cool to room temperature. In a bowl, combine the leeks with the remaining eggs, season with salt and pepper and set aside. Punch down the dough and roll it out to 1⁄4-inch thickness. Lightly brush a baking sheet with olive oil and place the dough on it. Top the dough with the pancetta and cover with the leek mixture. Drizzle the top with olive oil and transfer to the oven to bake for 25 to 30 minutes, until crisp. Serve immediately. ● Serves 6

Wine Suggestion, Generous full-bodied red

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