Broccoli Rabe, Leek, and Cheddar Sourdough Focaccia

Broccoli Rabe, Leek, and Cheddar Sourdough Focaccia

Prep Time: 55 minutes, overnight rest period

Cook Time: 35 minutes

Servings: 8 - 10

Ingredients:

Sourdough focaccia

• 75 g active sourdough starter
• 10 g kosher salt
• 410 g water
• 500 g bread flour
• 2 - 3 tbsp olive oil

Leek broccoli rabe topping

• 2 small leeks (or one large)
• 1 small bunch broccoli rabe (about 4 cups)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1/2 tsp chili flakes (optional)
• 6 oz sharp white cheddar cheese, cut into small 1 cm cubes

Directions:

1. Place the starter, water, and salt together in a large bowl. Whisk.
2. Add the bread flour and stir/knead until well combined.
3. Cover the bowl with a towel and allow to rest for 30 minutes, then perform one set of folds: from the outside, grab the dough and fold towards the center. Do this 4-6 times.
4. Form the dough into a rough ball and drizzle with a little bit of olive oil (to coat). Cover with a towel and let the dough rise at room temp for an initial rise, between 8-12 hours. The dough should about double in size (if not more) during the rise.
5. Punch the dough down and reshape into a ball. Cover with plastic wrap and place in the fridge overnight.
6. The next day, prepare a large cast iron or a 9x13 pan by coating with 2 tbsp olive oil. Take the dough out of the fridge and place in the baking vessel. Shape into a ball, seam side down, and let rise for another 4-5 hours, until nearly doubled and puffy.
7. Bring a large pot of salted water to a boil. Chop the broccoli rabe into 1 cm pieces. Boil the broccoli rabe for 3-4 minutes, and then drain.
8. Thinly slice the leek into rounds and wash thoroughly.
9. Heat a saucepan over medium/high heat and add 2 tbsp olive oil. Once hot, add the leeks and broccoli rabe. Season lightly with salt, pepper, and chili flakes. Cook for 5-6 minutes until the leeks have softened and are getting some color.
10. Deglaze with balsamic vinegar and cook for 1 minute, then take off the heat.
11. Preheat the oven to 425 F. Spread the broccoli rabe/leek mixture on top. With oiled fingers, dimple the dough. Push the cheddar chunks into the dough.
12. Bake for 30-35 minutes, until crispy and golden brown. Remove from the oven, cool, and slice. Store in the fridge.