Citrus-Leaf Sourdough Focaccia Slab with Charred Leeks, Creamy White Beans & Brown-Butter Hazelnut Gremolata

Instructions

1. 1

   Mix the dough (one bowl). In a large bowl, whisk 380 g Warm water with 120 g Active sourdough starter (100% hydration) until milky. Add 450 g Bread flour and 10 g Fine sea salt. Mix with a spatula or wet hand until no dry flour remains. Drizzle in 55 g Extra-virgin olive oil and fold it through until the dough looks cohesive and glossy.

   10 min

   Tip: Why it works: adding oil after the initial mix lets gluten start forming first, so you keep strength without needing a mixer.

2. 2

   Bulk ferment with strength-building folds. Cover and let the dough rise at room temperature until puffed and aerated, doing 3 sets of coil folds (or stretch-and-folds) every 30 minutes during the first 90 minutes.

   210 min

   Tip: Checkpoint: after the last fold, the dough should hold shape briefly and show bubbles along the sides. If your kitchen is cold (January), expect 4–5 hours total bulk.

3. 3

   Cold-proof for schedule and flavor. Oil a 9x13-inch (23x33 cm) metal pan generously with 55 g Extra-virgin olive oil. Scrape dough into the pan, turn to coat in oil, cover tightly, and refrigerate overnight.

   720 min

   Tip: Cami’s shortcut note: the fridge is your friend. This gives you flavor without babysitting—let time do the work.

4. 4

   Char the leeks. The next day, slice 3 large Leeks into 1 cm / 1/2-inch rounds, rinse well to remove grit, and pat dry. Heat a wide skillet with a slick of 55 g Extra-virgin olive oil over medium-high. Cook leeks in a single layer until deeply golden and a little charred at the edges, then soften on medium with 10 g Fine sea salt.

   18 min

   Tip: Non-negotiable: drive off moisture. Wet leeks steam and turn sweet but limp; dry leeks caramelize and taste like winter sunlight.

5. 5

   Make the creamy beans. In a bowl, lightly mash half of 1 15-oz can Canned cannellini beans with 80 g Crème fraîche, 1 Lemon juice, 1 Lemon zest, 1 Orange or mandarin zest, 1 clove Garlic, as needed Black pepper, and 10 g Fine sea salt. Fold in remaining beans for texture. Taste—it should be bright, not bland.

   7 min

   Tip: Why it works: mashing just half gives you a spreadable base plus whole-bean bite. Clean flavor, no heaviness.

6. 6

   Brown the butter and build the gremolata. In a small saucepan, cook 45 g Unsalted cultured butter over medium heat until nutty and amber (brown flecks, not burnt). Immediately pour into a bowl. Stir in chopped toasted 60 g Hazelnuts, a little extra citrus zest if you like, as needed Black pepper, and 1 pinch Flaky sea salt. Optional: a whisper of 1 small sprig Optional: rosemary or thyme leaves.

   6 min

   Tip: Don’t walk away. Butter goes from brown to bitter fast. You want toasted-hazelnut aroma—like a good bakery, not campfire.

7. 7

   Bring dough to life and dimple. Remove pan from fridge 60–90 minutes before baking. Heat oven to 230°C / 450°F with a rack in the lower third. When the dough looks puffy and jiggly, oil your fingertips and dimple deeply all over, pressing to the pan without deflating completely.

   90 min

   Tip: Checkpoint: the dough should wobble like a waterbed and show visible bubbles. If it’s tight like a bad alibi, give it more time.

8. 8

   Bake until aggressively golden. Bake 20–25 minutes, rotating once, until the top is deep golden and the edges are crisp and nearly fried in 55 g Extra-virgin olive oil.

   24 min

   Tip: Non-negotiable: preheat properly. A timid oven gives you pale, bready focaccia. We want crunch and color.

9. 9

   Top while warm, then slice. Let focaccia cool 10 minutes in the pan. Spoon creamy beans over the surface (not too thick), scatter charred leeks, then drizzle the brown-butter hazelnut gremolata. Finish with 1 pinch Flaky sea salt and as needed Black pepper. Slice into big squares.

   15 min

   Tip: If you’re serving later: keep toppings separate and assemble at the last minute to preserve crisp edges.