Browse All Recipes

Leek and Manchego bread

Australian Gourmet Traveller recipe for leek and Manchego bread.

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 1 hr cooking plus cooling, proving
  • Serves 8
  • Print
Leek and Manchego bread


  • 1 small sebago potato (about 200gm), cut into dice
  • 5 gm (1¾ tsp) dried yeast
  • 230 gm bread flour
  • 1½ tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp thyme, plus extra for scattering
  • 20 gm butter, coarsely chopped
  • 1 garlic clove, finely chopped
  • 2 leeks, halved lengthwise and rinsed, cut into 12cm lengths
  • 40 gm Manchego, coarsely grated


  • 1
    Combine potato in a saucepan with enough cold salted water to cover generously, bring to the boil over medium-high heat and cook until tender (8-10 minutes). Drain well, then mash and set aside to cool.
  • 2
    Combine yeast and 60ml lukewarm water in the bowl of an electric mixer, cover with plastic wrap and set aside in a warm place until foamy (10-15 minutes). Add potato, flour, olive oil, two-thirds of the thyme and 1½ tsp sea salt, mix to just combine, then change to a dough hook and knead until smooth and elastic (3-4 minutes, adding a little extra water if necessary to form a soft dough). Transfer to a lightly oiled bowl, cover tightly with plastic wrap and stand in a warm place until doubled in size (30-45 minutes).
  • 3
    Meanwhile, preheat oven to 180C. Melt butter in a small saucepan over medium heat, stir in garlic and remaining thyme, season to taste and cook gently until fragrant (1 minute). Set aside.
  • 4
    Turn out dough on a lightly floured surface and knock back. Roll out to a rough 15cm x 35cm rectangle and transfer to a large oven tray lined with baking paper. Drizzle with a little extra olive oil, scatter with Manchego and arrange leeks cut-side up on top, pressing into dough. Drizzle with butter mixure, scatter with extra thyme, season generously to taste and stand until it has risen slightly (10-15 minutes). Bake until golden and cooked through (25-30 minutes). Serve warm or at room temperature.


Drink Suggestion: Pale dry grenache rosé. Drink suggestion by Max Allen