Name: Roasted Corn Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3/4 tbsp active dry yeast; 2 tsp honey or white sugar; 2 1/2 cups warm water; 5 cups all-purpose flour; 1 tbsp sea salt; 1/4 – 1/3 cup extra-virgin olive oil, divided; Flaky sea salt, for topping; 1/4 cup corn kernels; 1 small shallot, sliced into thin strips; 1/4 cup cotija cheese (optional)

If you’ve ever bitten into a slice of freshly baked focaccia, you know it’s pure magic—crispy edges, soft, pillowy interior, and that subtle olive oil richness that makes your taste buds sigh. Now, add sweet roasted corn, caramelized shallots, and a sprinkle of cotija cheese, and you have a Roasted Corn Focaccia that’s nothing short of irresistible. The aroma alone will make your kitchen feel like a cozy artisan bakery.

This isn’t just bread—it’s an experience. Perfect for weekend brunches, a snack with your favorite soup, or even as a centerpiece for a gathering. Every bite has a little crunch, a little sweetness, and a lot of buttery, savory goodness. Trust me, once you make this, it’ll be gone faster than you can say “extra olive oil, please.”

Recipe Origin

Focaccia has its roots in Italian kitchens, where simplicity meets flavor in the most delightful way. Traditionally topped with herbs or olives, this version adds roasted corn for a summery sweetness and cotija for a slight tangy kick—turning a classic bread into a modern favorite.

Kitchen Tools You’ll Need

Mixing bowls
Measuring cups & spoons
Whisk or fork
Stand mixer with dough hook (optional)
Baking sheet or pan
Parchment paper
Small sauté pan (for corn and shallots)

Why You’ll Love Roasted Corn Focaccia

Versatile

Serve as a side with soups, salads, or roasted meats—or enjoy it solo with a drizzle of olive oil.

Flavorful

Sweet corn, caramelized shallots, and a hint of sea salt create layers of taste in every bite.

Crowd-Pleasing

Perfect for brunches, dinner parties, or casual get-togethers—everyone will ask for seconds.

Slightly Sweet & Savory

The honey in the dough brings a touch of sweetness that balances beautifully with the roasted corn and salt.

Artisan Feel

Homemade bread that looks and tastes like it came from a specialty bakery, without the fuss.

Chef’s Pro Tips for Perfect Results

Warm Water for Yeast: Ensures proper activation; not too hot or you’ll kill the yeast.
Knead Just Enough: Develops gluten for that chewy, pillowy texture.
Rest & Proof: Allow the dough to rise properly for a soft interior.
Olive Oil: Brush generously for flavor and texture.
Toppings Last: Roast corn and shallots before adding, and add cotija at the end to avoid burning.

Ingredients in Roasted Corn Focaccia

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Dough

Active Dry Yeast: The magic ingredient that makes the dough rise beautifully and develop a light, airy texture.

Honey or White Sugar: Feeds the yeast and adds a subtle sweetness to the dough.

Warm Water: Activates the yeast and hydrates the flour.

All-Purpose Flour: Forms the backbone of the focaccia, giving it structure.

Sea Salt: Enhances flavor and balances the dough.

Extra-Virgin Olive Oil: Adds richness, moisture, and that classic focaccia aroma.

Toppings

Corn Kernels: Sweet, slightly caramelized, and roasted for depth of flavor.

Shallots: Thinly sliced and roasted for a subtle sweetness and savory aroma.

Cotija Cheese (Optional): Adds a slightly salty, tangy finish, perfect for contrast.

Flaky Sea Salt: Sprinkled on top to enhance every bite.

Instructions

Activate Yeast: In a small bowl, combine yeast, warm water, and honey or sugar. Let sit for 5–10 minutes until frothy.

Mix Dough: In a large bowl, combine flour and sea salt. Add yeast mixture and ¼ cup olive oil. Mix until a dough forms.

Knead: Knead by hand or in a stand mixer for 8–10 minutes until smooth and elastic.

First Rise: Place dough in a greased bowl, cover with a towel, and let rise for 1–2 hours, or until doubled in size.

Prepare Toppings: In a small pan, lightly roast corn kernels and shallots with a teaspoon of olive oil until lightly caramelized. Set aside.

Shape Focaccia: Transfer dough to a parchment-lined baking sheet. Stretch gently into a rectangle or circle. Dimple the dough with your fingers.

Add Toppings: Brush generously with olive oil. Scatter roasted corn, shallots, and optional cotija cheese. Sprinkle flaky sea salt on top.

Second Rise: Let the dough rest for 20–30 minutes for a final puff.

Bake: Bake at 425°F (220°C) for 20–25 minutes, or until golden brown and cooked through.

Cool and Serve: Let cool slightly before slicing. Drizzle with extra olive oil if desired.

Nutrition Facts

Servings: 8
Calories per serving: ~250
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1.5–2 hours (including rising time)

How to Serve Roasted Corn Focaccia

As a Side: Perfect with soups, stews, or roasted vegetables.
Bruschetta Base: Top with tomatoes, basil, and mozzarella for a quick appetizer.
Breakfast: Serve warm with butter or avocado spread.
Sandwiches: Slice horizontally for a hearty, flavorful sandwich bread.
Snack: Simply enjoy plain or with olive oil for dipping.

Make-Ahead and Storage Tips

Store at Room Temperature: Keep in an airtight container for 2 days.
Reheat: Warm in the oven at 350°F for 5–10 minutes to refresh texture.
Freeze: Wrap baked focaccia tightly and freeze up to 2 months. Thaw and reheat before serving.
Prep Ahead: Dough can be made the night before and stored in the fridge for a slow rise.

Variations to Try

Herb Infusion: Add rosemary, thyme, or oregano to the dough or topping.
Cheese Twist: Add shredded mozzarella, parmesan, or feta on top.
Vegetable Medley: Include roasted bell peppers, zucchini, or cherry tomatoes.
Spicy Kick: Sprinkle red pepper flakes over the focaccia before baking.
Sweet Option: Add caramelized onions and a drizzle of honey.

Additional Tips

Use fresh, high-quality olive oil—it makes a huge difference in flavor.
Dimpling the dough helps create pockets for olive oil and toppings.
Don’t skip the second rise; it ensures a soft, airy interior.
Keep an eye on the edges while baking—they should be golden brown, not burnt.

FAQ Section

Q1: Can I use instant yeast instead of active dry yeast?
A1: Yes, reduce the proofing time slightly and follow the package instructions.

Q2: Can I make this gluten-free?
A2: Substitute with a gluten-free flour blend suitable for yeast breads.

Q3: Can I skip the cotija cheese?
A3: Absolutely! It’s optional and the focaccia is still delicious without it.

Q4: Can I add herbs to the dough?
A4: Yes! Fresh or dried herbs like rosemary or thyme work beautifully.

Q5: How do I keep the focaccia soft inside?
A5: Don’t overbake and brush generously with olive oil.

Q6: Can I make mini focaccias?
A6: Yes, divide dough into smaller portions for personal-sized focaccias.

Q7: Can I roast other vegetables for toppings?
A7: Definitely! Zucchini, peppers, or cherry tomatoes are excellent choices.

Q8: Can I prepare the dough ahead of time?
A8: Yes, refrigerate overnight for a slow rise and deeper flavor.

Q9: How do I get crispy edges?
A9: Bake on a parchment-lined baking sheet and brush edges with olive oil.

Q10: Can I add cheese inside the dough?
A10: Yes, fold in shredded cheese for a richer focaccia.

Conclusion

This Roasted Corn Focaccia is a celebration of textures and flavors—crispy on the outside, soft and airy inside, with sweet roasted corn and savory shallots enhancing every bite. Perfect for brunch, a side dish, or an impressive snack for gatherings, it’s an approachable, bakery-worthy bread that will quickly become a favorite in your kitchen.