Roasted Corn and Shallot Focaccia
Roasted Corn and Shallot Focaccia
Take a simple focaccia recipe, top it with roasted corn, sliced shallots, and dollops of ricotta to create the tastiest savory focaccia ever!
Take a simple focaccia recipe, top it with roasted corn, sliced shallots, and dollops of ricotta to create the tastiest savory focaccia ever!
This easy corn focaccia recipe is a twist on my Roasted Corn Focaccia recipe that I posted last year. I still really like that recipe, but I felt like it needed some updating. Although I LOVE just roasted corn on top of focaccia, adding shallots, ricotta, and parmesan cheese just take it to another level.
This new and improved homemade focaccia recipe is a perfectly savory bread that’s perfect for sharing at parties or just for keeping at home to dip in tasty stews or soups. OR—you could even slice these in half and use them for sandwich bread. Trust me, I’ve done it and it’s amazing!
The full recipe for this roasted corn, shallot and ricotta focaccia is below, but here are some tips on how to make sure your focaccia turns out amazing each time you make it.
TELL ME MORE ABOUT THIS FOCACCIA!
I thought you’d never ask! There are so many possibilities for what you use as a homemade focaccia topping. I just thought that roasted corn, shallots, and ricotta would be extra amazing this summer. Focaccia is great because it’s one of the easiest breads you can make when you’re learning how to bake. Really—besides the toppings, all you need to make focaccia are flour, yeast, water, sugar, and salt, which are all super common ingredients that you can find in any grocery store.
If you’ve never baked a bread before, focaccia is a great place to start because it’s hard to mess up this recipe. Most of the time dedicated to this recipe is just for allowing the dough to rise, so trust me when I say that you can easily make this at home even if you’re a beginner.
As always, if you ever have any questions while you’re baking, of course you can message me or email me and I’ll help you out!
HOW TO MAKE THIS ROASTED CORN AND SHALLOT 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, ricotta, and parmesan. Bake in a 450 F oven for about 25 minutes, until the focaccia is golden brown.
KEY INGREDIENTS
active dry yeast (I love this brand for consistently great yeast that always rises)
honey, or white sugar
all purpose flour
flaky sea salt and parsley, to garnish
extra-virgin olive oil, divided
corn kernels, grilled or cooked on the stove until browned in spots
shallot
ricotta
fresh parmesan cheese
IS THIS FOCACCIA RECIPE VEGAN?
Yes, this focaccia recipe can easily be made vegan by swapping the honey for white sugar, and omitting the cheeses. By the way, traditional focaccia recipes are typically vegan, just like most breads :)
HOW LONG DOES THIS FOCACCIA TAKE TO MAKE?
There are three steps to making this easy roasted corn focaccia at home:
Dough: 20 minutes
Preparing toppings: 10 minutes
Baking: 30 minutes
Start to finish this shallot focaccia recipe will take about 1 hour to make, HOWEVER you also have to take into consideration rest time for the dough, which requires about 10 hours. So, you’ll likely have to split this recipe between two days, which I’ve outlined in the directions below.
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
HOW DO YOU STORE THIS FOCACCIA?
Because this is a bread recipe, avoid storing this focaccia in the fridge because the focaccia will get dry and hard. Instead, store this focaccia covered, at room temperature for about 1-2 days. You can easily reheat slices of focaccia in the oven or in the toaster when it’s time to enjoy as leftovers!
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Roasted Corn and Shallot 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 c all purpose flour
- 1 tbsp sea salt
- 1/4 - 1/3 c extra-virgin olive oil, divided
- 1/2 c corn kernels, grilled or cooked on the stove until browned in spots
- 1 shallot, sliced into thin strips
- 1/4 c ricotta
- 3 tbsp grated fresh parmesan cheese
- flaky sea salt and parsley, to garnish
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, dollops of ricotta, and grated parmesan. Bake the focaccia for about 25-30 minutes, until golden brown.
- Brush with additional olive oil, and sprinkle with flaky sea salt and parsley, to garnish.
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!