GARLIC FOCACCIA WITH SWEET CORN

5 from 4 votes

The intoxicating aroma of roasted garlic will captivate even before your first bite of this soft and chewy Garlic Focaccia with Sweet Corn.

Prep Time30

Cook Time40

proofing time2

Total Time3 10

Course: flat bread, pizza, Yeast Bread

Cuisine: bread

Servings: slices

Calories: 253kcal

Author: Renee Goerger

Ingredients

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

Instructions

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.

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