Description
This Roasted Corn Focaccia is a light, fluffy, and golden bread topped with sweet corn, caramelized shallots, and a sprinkle of cotija cheese. Perfect as a side dish, snack, or base for sandwiches, this recipe brings together rustic Italian focaccia with a touch of summer flavor.
Ingredients
Scale
- 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)
Instructions
- In a large bowl, dissolve the yeast and honey (or sugar) in warm water. Let sit for 5–10 minutes until foamy.
- Add the flour and sea salt, mixing until a sticky dough forms. Knead briefly until smooth.
- Drizzle 2 tbsp olive oil into a clean bowl, add the dough, and turn to coat. Cover with a damp cloth and let rise for 1–2 hours, or until doubled in size.
- Preheat the oven to 425°F (220°C). Generously oil a 9×13-inch baking pan with olive oil.
- Transfer the dough to the prepared pan and press it out evenly. Use your fingers to dimple the surface of the dough, then drizzle with more olive oil.
- Top with corn kernels, shallot slices, and cotija cheese if using. Sprinkle with flaky sea salt.
- Bake for 20–25 minutes, until golden brown and cooked through.
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
- You can roast the corn beforehand for extra flavor.
- For a dairy-free option, skip the cotija cheese or replace with a plant-based cheese.
- This focaccia tastes best the day it’s made but can be stored in an airtight container for 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted corn focaccia, corn focaccia bread, italian focaccia, easy focaccia recipe, summer bread recipe