This spongy bread recipe that makes the most of in-season leeks is easily shareable by shaping our dough into mini rolls, but you could just bake it as one large loaf instead. Simply sprinkle over the filling, along with the thyme, oil and flaked salt, before popping in the oven.
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FOR THE DOUGH
- 450 g strong white flour, plus extra to dust
- 7 g sachet fast action dried yeast
- 100 ml extra virgin olive oil, plus extra to grease
FOR THE FILLING
- 1 Tbsp. olive oil
- 1 large leek, trimmed and thinly sliced
- 150 g Caerphilly cheese, crumbled
- Handful thyme sprigs, leaves picked
- 2 tsp. flaked sea salt
- Step 1 For the dough, mix the flour, yeast and 1tsp fine salt in the bowl of a freestanding mixer fitted with a dough hook (see GH Tip). Add 75ml oil and 250ml water and knead for 10min, until dough is smooth and elastic. Cover bowl and leave to rise for 1 1/2 - 2hr, or until doubled in size.
2. For the filling, heat oil in a frying pan over medium heat and cook the leek until softened. Tip into a bowl, leave to cool and then mix in the cheese, ½ the thyme and plenty of seasoning.
3. Lightly grease a 23 x 33cm tin with a little oil. Tip the risen dough out onto a lightly floured worksurface. Divide into 16 balls and flatten balls and place a little filling into the centre. Fold the dough over to encase the filling and pinch to seal. Arrange in the prepared tin seam-side down. Cover with a clean floured tea towel and leave to rise for 45min, until noticeably puffed.
4. Preheat oven to 220°C (200°C fan) mark 7. With oiled fingers, press lots of vertical dimples into the dough balls. Sprinkle over the remaining thyme leaves and flaked sea salt. Drizzle over the remaining 25ml olive oil. Bake for 25min, until golden brown. Leave to cool in the tin for at least 15min, before serving warm or at room temperature.
GH TIP: Store in an airtight container at room temperature for 2 days, reheat gently to serve.
We’ve suggested using a stand mixer, as this dough is fairly sticky, but you can knead it by hand. Grease your hands and work surface with oil and knead for 12-15min, until dough is smooth and elastic.
Per serving:
- Calories: 379
- Protein: 10g
- Total fat: 17g
- Saturates: 5g
- Carbs: 44g
- Total sugars: 1g
- Fibre: 3g
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
