Roasted Corn Focaccia
Roasted Corn Focaccia
Focaccia is one of the easiest breads that you can make at home. Yes, really! Focaccia is a simple and delicious bread recipe that tastes amazing on its own. This roasted corn focaccia is a tasty twist on a simple recipe that you’ll want to make again and again.
Focaccia is one of the easiest breads that you can make at home. Yes, really! Focaccia is a simple and delicious bread recipe that tastes amazing on its own. This roasted corn focaccia is a tasty twist on a simple recipe that you’ll want to make again and again.
This easy corn focaccia recipe was inspired by an elote dish that I enjoyed recently at a restaurant. Elote is a popular roasted corn snack that originates from Mexico. Typically, the roasted corn is smothered in mayo, cotija cheese, and spices. Elote is delicious on its own, and I wanted to replicate some of those same flavors for this delicious roasted corn focaccia!
The full recipe for this roasted corn focaccia is below, but here are some tips on how to make sure your focaccia turns out amazing each time you make it.
Which flour should I use for focaccia?
Regular all purpose flour is great for homemade focaccia! You could use bread flour, which has more protein, for a chewier bread texture. However, all purpose flour is truly perfect for this focaccia recipe.
What else can I put in focaccia?
There are so many possibilities for what you could put in your homemade focaccia! You could try chopped olives, herbs, sun dried tomatoes, garlic… the possibilities are endless. Obviously, I put corn in this simple focaccia recipe. To be honest though, focaccia tastes amazing all on its own with just a sprinkle of olive oil and salt. Don’t go fancy if you don’t want to.
Is this focaccia recipe vegan?
Yes, this focaccia recipe can easily be made vegan by swapping the honey for white sugar, and omitting the cotija cheese.
By the way, traditional focaccia recipes are typically vegan, just like most breads :)
How do you make this homemade focaccia?
The full directions for this homemade focaccia recipe is below, however, here is the gist of it:
Mix the yeast, honey (or sugar), and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
Add the flour and salt, and mix with a large spoon or spatula until a shaggy dough forms. The dough may still seem wet, but it should still hold together.
Drizzle some of the olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.
The next day, drizzle more olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
Grease a large baking pan with olive oil, and transfer the dough to the baking pan. Allow the dough to rise, uncovered, for about 2 hours. The dough will slowly spread to fit the pan, and double in size. That’s when you know it’s almost ready to bake!
Oil your hands and poke deep holes all over the top of the focaccia. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!
Sprinkle the dough with the corn kernels, shallots, and cotija cheese (if using). Bake in a 450 F oven for about 25 minutes, until the focaccia is golden brown.
Why didn’t my focaccia rise?
There are many reasons why your focaccia dough may not have risen… reasons that range from using old yeast to not thoroughly greasing the bowl. Check out this blog post I wrote for troubleshooting tips to make sure your yeast dough rises each and every time:
BLOG POST: 6 reasons why your dough didn’t rise
When is my focaccia done baking?
You’ll know your homemade focaccia is finished once the top is golden brown. Take a look at the photos to get an idea of what this should look like. You don’t want to over-bake the focaccia to the point where it’s too dry, nor do you want it to be under-baked. A toasty golden brown color means your focaccia is baked to perfection.
What does focaccia go with?
This homemade focaccia is so good that it can be eaten on its own! You can also serve focaccia with marinara sauce, olive oil for dipping, or you can slice it in half and use it to make a sandwich. Yum!
Roasted Corn Focaccia
Ingredients
- 3/4 tbsp active dry yeast, I love this brand
- 2 tsp honey, or white sugar
- 2 1/2 c warm water
- 5 cups all-purpose flour
- 1 tbsp sea salt
- 1/4 - 1/3 c extra-virgin olive oil, divided
- Flaky sea salt
- 1/4 c corn kernels
- 1 small shallot, sliced into thin strips
- 1/4 c cotija cheese, optional
Instructions
- Day 1
- Mix the yeast, honey (or sugar), and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
- Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a shaggy dough forms. The dough may still seem wet, but it should still hold together.
- Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.
- Day 2
- The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
- Grease a 9x16 baking pan with olive oil, and transfer the dough to the baking pan. Allow the dough to rise, uncovered, for about 2 hours. The dough will slowly spread to fit the pan, and double in size.
- Meanwhile, preheat the oven to 450 F degrees.
- Oil your hands and poke deep holes all over the top of the focaccia. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!
- Sprinkle the dough with the corn kernels, shallots, and cotija cheese (if using). Bake the focaccia for about 25 minutes, until golden brown.
Notes
Adapted from: Bon Appetit
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!