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TT National | Focaccia with Braised Leeks, Goat Cheese and Pancetta
TASTING TABLE22Ingredients
85Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. cake yeast (fresh, loosely packed; or 2 teaspoons active dry yeast--see recipe note below)
- 1 cup water (tepid, plus extra if needed)
- 3 cups bread flour (plus extra for rolling)
- 1/2 cup pastry flour
- 1 1/2 tsp. extra-virgin olive oil (plus extra for greasing the bowl)
- 1 tsp. barley malt syrup (or 1½ teaspoons molasses)
- 3/4 tsp. sea salt
- 9 1/8 inches pancetta (thick slices)
- 1/2 lb. cheese (goat s milk , chèvre, preferably Laura Chenel brand)
- 6 Tbsp. heavy cream
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper (freshly)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. flat-leaf parsley (leaves, roughly chopped)
- 3 leeks (large)
- 2 3/4 tsp. kosher salt (divided)
- 1/2 tsp. ground black pepper (plus a pinch freshly, divided)
- 1/2 cup extra-virgin olive oil (divided)
- 2 shallots (large, halved and thinly sliced)
- 1 1/2 tsp. fresh thyme leaves
- 1/4 cup dry white wine
- 1 cup chicken broth (vegetable broth or water)
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