I just made this Leek and lemon foccacia for the first time a few weeks ago. It was fabulous and dead easy. Here is the recipe.
5 tbsp. olive oil, plus extra for brushing on at end
2 leeks, white and light green parts only, chopped fine
2 cups warm water
1 tbsp. active dry yeast
1 tbsp. honey
2 tbsp. lemon zest
1/4 cup cornmeal
5 cups AP flour
1 tbsp. salt
coarse salt, parmesan, dried herbs
Heat oil in pan, add leeks and saute until tender, approx. 5 minutes. Allow to cool.
Combine the water and yeast and mix well to combine.
Then following a recipe from a food processor cookbook, I combined the next 5 ingredients in the food processor and pulsed until combined, then slowly added the water and yeast mixture, and leek and lemon pulsing a few times until it comes away from the sides of the bowl, approx. 30 to 40 seconds longer. If necessary add more water or flour to achieve this. Turn out onto lightly floured surface and knead for 1 to 2 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with saran wrap. Let rise until double in size - approx. 1.5 hours.
Line a baking sheet with parchment. Turn the dough out on to the sheet and with fingers stretch out to about an inch thick. Cover the dough with a tea towel and let rest for 20 minutes.
Preheat oven to 350. Dimple the dough with fingertips. Brush with oil and sprinkle with dried herbs, fresh chive, parmesan and sea salt. Bake for 30-40 minutes until golden brown in color.