The intoxicating aroma of roasted garlic will captivate even before you take your first bite of this soft and chewy Garlic Focaccia with Sweet Corn. Eat it alone, or as a side dish. Just eat it.
I originally shared this recipe in 2015. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Garlic Focaccia with Sweet Corn is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 3 heads of garlic
- active dry yeast
- warm water
- granulated sugar
- all-purpose flour
- whole wheat flour
- kosher salt
- extra virgin olive oil
- cornmeal (yellow or white)
- husked and cleaned sweet corn (canned, drained, or frozen, thawed, will also work)
- grated Parmesan cheese
- salt and pepper
Kitchen tools and equipment needed:
- instant-read thermometer
- mixing bowls
- kitchen timer
- chef's knife
- cutting board
- glass measuring cup
- corn striper (optional)
- stand mixer with dough hook (optional)
- wooden spoon
- baking sheet (½ sheet pan) approximately 18" x 13" x 1"
- cooling rack
- measuring cups and spoons
- cheese grater (optional)
- aluminum foil (for roasting garlic, storing, and reheating the focaccia)
- garlic roaster (optional)
- plastic wrap
- olive oil spray
What I wrote about this recipe in 2015:
Calling all garlic lovers! Welcome to National Garlic Day 2015.
April 19th is a day for garlic lovers far and wide to come together and celebrate the wonder of "the stinking rose."
Whether it's the ability to ward off vampires (and bugs), its numerous health benefits, or the way it lends an amazing flavor to a dish, there are so many reasons for singing the praises of garlic.
It used to be that, years ago (2011 to be exact), the most popular post on my blog was this one for Garlic Lovers Pizza.
That was long before I even knew there was such a thing called National Garlic Day. And when I was even wetter behind the ears as a food blogger than I am now (if that's even possible) LOL!
This year, in honor of today being National Garlic Day, I've decided to go the same "garlic lovers" route again but this time with focaccia that has three, count 'em, three whole heads of roasted garlic in the dough alone.
Not to mention the five cloves of minced garlic that are sauteed and then sprinkled over the top along with sweet corn and shallots.
Shut the front door!!!
Why sweet corn on focaccia?
And the answer is simple...it's because I spotted it in the market and immediately thought of it as a topping for this focaccia!
I'm not quite sure why, but I'm glad I did, especially with sweet corn season upon us.
I think you'll be taken by the sweetness that the corn lends to the savory, garlicky focaccia. And the light oniony flavor that the shallots provide is the perfect complement to the headiness of all that garlic.
Is roasting garlic is easy to do?
Did you know that roasting whole heads of garlic is super easy to do?
To learn how, check out my recipe, and garlic roasting instructions for my Roasted Garlic Rosemary Cheese Bread.
Are both whole wheat and all-purpose flour necessary for this recipe?
Oh, in all my excitement over the garlic, sweet corn, and shallots I almost forgot to mention that I also used whole wheat flour in this recipe to bump up the fiber and nutritional value.
You don't have to do this if you prefer only to use all-purpose flour, but I do highly recommend using the whole wheat flour (as written in the recipe) for an extra hearty chew and texture you wouldn't get with all-purpose flour alone.
That said, if you DO opt to leave out the whole wheat flour, you'll need to add additional all-purpose flour, starting with 2 cups, and then add more if the dough still seems too sticky after a good bit of kneading.
Bringing cheese to a focaccia party is never a bad thing:
I also added a liberal sprinkling of freshly grated Parmesan cheese to the top of this garlic and sweet corn focaccia because, well, why not?
Let's face it, Parmesan cheese is never a bad thing!!
How to easily roast an entire head of garlic:
How long will this focaccia take to make from start to finish?
The prep time to get everything ready for this focaccia is about 30 minutes, which includes the roasting of the garlic.
Along with that, there are two proofing's (rise times) of this focaccia for approximately one hour each (totaling 2 hours for proofing) and then a bake time of 40 minutes.
All total, this Roasted Garlic Focaccia and Sweet Corn will take just over 3 hours until you're ready to serve and enjoy!
However, you can roast the garlic in advance (if you plan ahead), and store it in the refrigerator until you're ready to assemble the ingredients.
How long will roasted garlic store in the refrigerator?
No longer than 3 days. Please plan accordingly if preparing the roasted garlic in advance to make this garlic focaccia.
How to store this completed focaccia after baking:
I recommend eating it warm, as soon as possible.
However, this focaccia can be stored (after baking) wrapped in aluminum foil in the refrigerator for up to 4 days.
How to reheat focaccia?
I like to reheat it in a preheated 375-degree Fahrenheit oven for 10-12 minutes on a baking sheet covered loosely with aluminum foil.
Will this focaccia bread also work for sandwiches?
It's best to wait until the focaccia is completely cooled for the best slicing.
Make sure to use a serrated knife for slicing, and slice it lengthwise.
Feel free to make your focaccia sandwich slices as big or as small as you want depending on the fillings you choose to use.
Proper hand-kneading bread dough technique:
The step-by-step photo instructions for making roasted garlic and corn focaccia:
- Prepare the roasted garlic at least 30 minutes before preparing the focaccia (see instructions above), or make it a few days in advance and store in the refrigerator.
- Dissolve the active dry yeast in warm water with a tablespoon sugar and allow it to sit and get foamy (about 5-7 minutes).
- Measure the all-purpose flour, whole wheat flour, and salt into a large bowl (stand mixer bowl shown).
- Add the foamy yeast mixture to the flours along with the roasted garlic cloves (removed from the skins), and ¼ cup of extra virgin olive oil.
- Use the dough hook (if using a stand mixer), or bring the dough together using a bit of elbow grease and a wooden spoon until the dough forms a soft ball and all the ingredients are evenly incorporated.
- Turn the dough out onto a lightly floured surface and hand knead the dough for approximately 5-7 minutes until a smooth ball is formed (see above).
- Place the kneaded dough into an oiled bowl (I used olive oil spray) and spray the top of the dough lightly with spray.
- Cover the bowl with plastic wrap and allow the dough to rise until doubled (proof) for approximately 60 minutes in a warm, draft-free place.
- After the first proof, turn the dough out onto a baking sheet that has been sprayed with olive oil spray and lightly dusted with cornmeal.
- Gently use your hands to work the dough as evenly as possible into the corners of the baking sheet.
- Use fingertips to gently dimple the top of the dough and brush liberally with olive oil.
- Cover the tray lightly with plastic wrap and allow the dough to proof again for an additional 50-60 minutes.
- Meanwhile, saute the shallots, corn kernels, salt, and pepper in 2 tablespoons butter (over medium-high heat), in a large skillet until the shallots are transparent and the corn is cooked through (about 5 minutes). Cool.
- Once the dough focaccia has risen the second time, sprinkle the grated Parmesan cheese evenly over the dough and spread the cooled corn, shallot, and garlic mixture evenly over the top of the focaccia.
Additional recipes using garlic and/ or summer sweet corn:
*Pumpkin Corn Chowder with Shrimp (shown below and in the featured video)
Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this thirty-minute meal on the table!
*Roasted Garlic Dip (not shown)
If you’re a garlic addict, like me, then you simply MUST make this Roasted Garlic Dip! With only a few ingredients, this amazing dip comes together in a flash and is ready to serve in minutes.
*Mexican Street Corn Risotto (shown below)
If you love Mexican street corn (and who doesn’t), it’s time to think outside the husk with this Mexican Street Corn Risotto.
*Garlic Lovers Pork Chops (not shown)
Garlic Lovers Pork Chops have a mildly sweet and fragrant garlic flavor that doesn’t overpower or overwhelm the taste buds. Trust me when I tell you that they will be some of the best pork chops you’ve ever eaten!
*Roasted Garlic Focaccia with Sweet Corn (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's yeast bread focaccia bread with roasted garlic and sweet corn.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
GARLIC FOCACCIA WITH SWEET CORN
- 3 heads garlic roasted and cooled. (Can be made in advance if needed).
For the dough:
- 1 ¾ cups warm water 110-115 degrees
- 1 tablespoon sugar
- 3 cups all-purpose flour plus additional for kneading
- 2 cups whole wheat flour
- 1 tablespoon kosher salt
- ½ cup extra virgin olive oil divided
- 2 tablespoons cornmeal
For the focaccia topping:
- 2 ears sweet corn shucked with the kernels removed. Or canned (drained), or frozen (thawed) may be substituted, if needed
- 2 large shallots thinly sliced
- 5 cloves garlic minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
To make the dough:
- -In a small bowl, dissolve the yeast in the warm water and sugar. Allow the mixture to sit for at least 10 minutes to activate and get foamy.
- -In a large bowl (I used my stand mixer bowl, but a bowl with a whisk and wooden spoon will work just as well), stir together the all-purpose flour, whole wheat flour, and 1 tablespoon salt. Once the yeast is foamy, add it into the flour and ¼ cup of the extra virgin olive oil.
- -Squeeze the three roasted garlic cloves into the flour mixture, making sure not to get any of the papery garlic skins into the mixture. Stir well to combine (or use the dough hook of the stand mixer) until all the flour is incorporated and the dough comes together into a ball. *Note - This will take several minutes, and you will most likely need to switch to using your hands to mix the dough if not using a stand mixer. If the dough seems too sticky and wet, add a little more all-purpose flour and continue to knead until the dough becomes smooth and soft.
- -Transfer the dough to a lightly floured surface and hand-knead for an additional 5-7 minutes.
- -Spray the inside of the bowl with olive oil cooking spray and place the kneaded dough back into the bowl with an additional light spray of olive oil on top of the dough ball. Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place until doubled in bulk (approximately 1 hour).
- -Punch the dough down to deflate.
- -Coat the bottom of a half-sheet baking pan with 2 tablespoons of extra virgin olive oil, and sprinkle evenly with the cornmeal.
- -Place the dough onto the coated baking sheet and use your fingertips to gently press the dough out to cover the entire surface of the baking sheet. *Note - You're looking to dimple the dough with your fingertips, so press the dough with enough force to do this, but not enough force that you break holes in the dough.
- -Allow the dough to rest and rise again in a warm, draft-free place (approximately 50-60 minutes).
To make the topping:
- -Meanwhile, saute the corn, shallots, and minced garlic in 2 tablespoons butter over medium-high heat until the shallots and garlic are lightly softened (approximately 5-7 minutes). Stir in ¼ teaspoon salt and ⅛ teaspoon pepper.
- -Set aside and allow the mixture to cool.
- -Preheat oven to 425 degrees Fahrenheit.
- -Drizzle the top of the risen focaccia with the remaining olive oil and sprinkle evenly with the Parmesan cheese.
- -Layer the cooled corn, shallot, and garlic mixture evenly over the top of the focaccia and bake in a preheated oven for 35-40 minutes.
- -Cool slightly and serve by cutting into slices, or be rustic and rip into pieces to eat and enjoy. *Note - this may also be used for sandwiches when sliced thinly in half lenghtwise using a serrated knife, once cooled.
I sincerely hope you've enjoyed today's delicious yeasted flatbread focaccia recipe as much as I've enjoyed bringing it to you!