Leek Bread | Savory Loaf with Caramelized Leeks

Trim off the root ends and tough green tops of the leeks, halve them lengthwise, and separate the layers to wash thoroughly under plenty of water; dirt collects between the layers, and unwashed leeks can leave grit in the bread. Slice into 0.5-centimeter rounds and drain.

Heat the olive oil in a skillet, add the leeks, and cook over medium heat for 10 minutes, stirring occasionally. The leeks will first release their liquid and shrink to half their volume, then begin to brown around the edges; they are ready when no liquid runs to the bottom as you tilt the pan. Add the black pepper after removing the pan from the heat, then spread the leeks on a large plate to cool.

Spread the cooled leeks over the dough and distribute them by folding the edges over for 2 minutes. Clumps of leek can create gaps in the bread, so separate them by hand as you fold. Cover the bowl and let the dough rise.

Turn the dough onto a floured work surface, fold the edges toward the center to form a round loaf, and transfer it to a parchment-lined baking pan. Cover and let it rise for the final proof.

Preheat the oven to 220°C / 430°F and place a pan of water on the lower rack. Score a cross on top of the loaf with a razor blade and bake for 45 minutes. It is done when the crust is deep golden brown and the bottom sounds hollow when tapped. Cool completely on a wire rack.