Potato-Leek Focaccia
"Cook Here and Now founder Marco Flavio Marinucci splurges on a light brushing of California truffle oil, but this savory focaccia is just as delicious without it...."
INGREDIENTS
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2 large baking potatoes, peeled
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Salt
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2 teaspoons active dry yeast
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1 cup warm water
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3 1/2 cups all-purpose flour
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3 tablespoons extra-virgin olive oil, plus more for brushing
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6 large leeks, halved lengthwise and sliced crosswise 1/8 inch thick
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1 1/2 teaspoons thyme leaves
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1/4 teaspoon salt
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1/4 teaspoon sugar
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2 tablespoons extra-virgin olive oil
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1/4 pound Emmental cheese, diced
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Coarse sea salt
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2 tablespoons white truffle oil
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