Bread with leeks and feta cheese

Steps

• Remove the bottom part of the leeks and the green part, keep only the white part
• Wash them
• Start slice them in fine rounds
• Slice each round in vertical strips, and slice each strip in small dices, this way you will have very small dices of leeks
• Place the dices into a bowl and sprinkle on top some fleur de sel or some coarse salt
• Stir well with a tablespoon
• Let the salt for about 10’
• Slice the feta cheese in small dices
• In a bowl, add:
  • the yellow cornmeal
  • the salt
• Stir well with a whisk
• Slice the yeast in small dices and place them in a bowl
• Add some boiling water and stir with the whisk
• Pour the yeast mixture into the flour and stir well with a wooden spoon
• Start pouring the boiling water into the flour mix little-by-little in batches
• Stir well after each addition
• At the end, you will have a batter that will resemble to a very thick pancake batter
• Add the dices of leeks into the batter
• Stir well with a wooden spoon
• Add the feta cheese while breaking it in crumbs with your fingers, and stir
• Cover the bowl with a clean towel, place it in a warm place and let the batter rest for 2h
• Preheat the oven at 180°C for 10’-15’ before the end of the time of rest
• Place some parchment paper into a plate going into the oven
• Pour the batter into the plate and level the surface
• Cook for 1h
• At the end, turn over the bread into a plate, and gently remove the parchment paper
• Turn on the grill position of your oven, and place the bread in a position close to the grill
• Let the bread color a little bit about 5’
• Remove from heat and let the bread cool a little bit befaore eating it
• Enjoy!

Inspiration

The recipe of a bread with leeks and feta chesse by Ms Evi Voutsina in the Greek book Βουτσινά Εύη, Γεύση Ελληνική. Πρώτος τόμος. Ψωμιά – Κουλούρια- Παξιμάδια- Πιτίτσες, Εκδόσεις Καστανιώτη, Αθήνα, 1999, σελ. 96.