Summer Corn And Roasted Garlic Focaccia Recipe
Fresh corn is one of summer's greatest delicacies, and I'm always looking for new ways to prominently feature it in recipes. Those perfectly sweet, juicy, golden kernels are primed and ready for grilling, roasting, or steaming, making corn just as versatile as it is delicious. Roasting is my favorite preparation, as the flavors become more intensified with a delicious nuttiness that develops as the moisture evaporates from the kernels. Corn also has such a delicate flavor that it can take on an array of seasonings, ranging from salty to smoky to savory. This summer corn and roasted garlic focaccia recipe highlights all of those wonderful corn attributes, featuring smoky and nutty roasted corn atop pillowy, roasted garlic-infused focaccia. Cotija cheese adds a pungent and salty dimension, while fresh thyme adds a fresh, citrusy burst of flavor.
One factor that makes freshly-baked focaccia so appealing is its tender and pillowy texture. Focaccia dough has a higher level of hydration than some bread doughs, which leads to more flavor development through a longer rising time or period of fermentation. To cut back on this lengthy process, I like using rapid-rise instant yeast, which helps speed along the fermentation. The result is a soft, light, and airy dough with a spongy texture, and one that gets a serious summery corn upgrade in this recipe.
Gather the summer corn and roasted garlic focaccia ingredients
To make this summer corn and roasted garlic focaccia, you need extra-sweet, plump ears of corn. You will season and prepare the corn for roasting with olive oil, smoked paprika, ground cumin, freshly cracked black pepper, and sea salt. You will also roast an entire head of garlic to produce buttery-soft and intensely-flavored cloves. Half of the cloves are mashed to incorporate into the dough, and half are reserved for topping the focaccia.
For the focaccia dough itself, you will need honey to help activate rapid-rise instant yeast, more olive oil, and bread flour. In addition to the roasted corn, you will top your focaccia with crumbled cotija cheese and fresh thyme leaves.
Step 1: Preheat the oven
Preheat the oven to 400 F.
Step 2: Prepare the garlic
Remove extra papery skin from the garlic head and trim off the top third to expose the tops of the cloves.
Step 3: Drizzle the garlic with olive oil and wrap in foil
Drizzle the exposed garlic top with 1 tablespoon olive oil and wrap tightly in foil. Set aside.
Step 4: Cut the corn kernels away from the cobs
Cut the corn kernels away from the cob into a shallow bowl.
Step 5: Season the corn
Toss the corn with 1 tablespoon olive oil, smoked paprika, cumin, black pepper, and ¼ teaspoon of the sea salt.
Step 6: Place the seasoned corn and wrapped garlic in the oven
Line a baking sheet with parchment paper and spread the corn in a single layer. Place the corn and the wrapped garlic in the oven.
Step 7: Roast the corn and garlic
Roast the corn for 15 minutes until slightly charred, and roast the garlic for an additional 15 minutes until very soft and golden brown.
Step 8: Squeeze out the roasted garlic cloves
Once the garlic is cool enough to handle, squeeze the cloves out of the skin.
Step 9: Mash half of the cloves into a paste
Mash half of the cloves into a paste using a fork in a small bowl. Reserve the remaining cloves.
Step 10: Mix the honey with warm water
In a stand mixer bowl, stir the honey into 1 ⅔ cups warm water.
Step 11: Add the yeast to the honey water
Sprinkle the yeast over top and let sit for 5 minutes until foamy.
Step 12: Add the remaining dough ingredients to the bowl
Add 4 cups of bread flour, 2 tablespoons olive oil, 1 ¾ teaspoons sea salt, and the roasted garlic paste to the bowl.
Step 13: Knead the dough with the dough hook attachment
Use the dough hook attachment to knead the dough until it forms a ball, adding the additional ½ cup flour as needed to keep the dough from being too sticky.
Step 14: Finish kneading the dough by hand
Remove the dough from the bowl and knead until smooth on a surface dusted with bread flour.
Step 15: Oil the mixer bowl and add the dough
Oil the mixer bowl with 1 tablespoon olive oil and add the dough, turning to coat with the oil.
Step 16: Cover and proof the dough
Cover the dough with plastic and rise until doubled, about 45 minutes to 1 hour.
Step 17: Oil a baking sheet
Coat a baking sheet with 2 tablespoons olive oil.
Step 18: Punch the dough down and add to the baking sheet
Punch the dough down and transfer it to the pan, turning once to coat with the oil.
Step 19: Stretch the dough
Gently stretch the dough outward until it forms an 11x14-inch rectangle. Allow the dough to relax for a few minutes in between stretching, if needed.
Step 20: Allow the dough to rise a second time
Cover the dough and let rise at room temperature until very puffy, about 20 minutes.
Step 21: Preheat the oven to 425 F
Preheat the oven to 425 F.
Step 22: Top the dough with olive oil and the reserved garlic cloves
Drizzle the remaining 1 tablespoon olive oil over the proofed dough and scatter over the reserved roasted garlic cloves.
Step 23: Dimple the dough with your fingertips
Use your fingers to dimple the dough, pressing firmly all the way to the bottom of the pan.
Step 24: Sprinkle on the corn and the cheese
Spread the corn onto the dough, followed by the cotija cheese and thyme leaves.
Step 25: Bake the focaccia
Bake the focaccia for 25 to 30 minutes, until golden brown and the toppings are toasted.
Step 26: Transfer focaccia to cooling rack
Remove the focaccia from the oven and use a large spatula to transfer it to a cooling rack.
Step 27: Cool, slice, and serve the focaccia
Cool the focaccia before cutting into squares and serving.
What to serve with summer corn and roasted garlic focaccia
Summer Corn and Roasted Garlic Focaccia Recipe
Take your homemade focaccia to new heights with this summery recipe, which features a roasted corn and garlic topping along with cotija cheese and fresh thyme.
Ingredients
- 1 whole head garlic
- 8 tablespoons olive oil, divided
- 2 large ears corn
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons sea salt, divided
- 1 tablespoon honey
- 2 ¼ teaspoons rapid-rise instant yeast (1 packet)
- 4 ½ cups bread flour, plus extra for kneading
- ⅓ cup crumbled cotija cheese
- 2 tablespoons fresh thyme leaves
Directions
- Preheat the oven to 400 F.
- Remove extra papery skin from the garlic head and trim off the top third to expose the tops of the cloves.
- Drizzle the exposed garlic top with 1 tablespoon olive oil and wrap tightly in foil. Set aside.
- Cut the corn kernels away from the cob into a shallow bowl.
- Toss the corn with 1 tablespoon olive oil, smoked paprika, cumin, black pepper, and ¼ teaspoon of the sea salt.
- Line a baking sheet with parchment paper and spread the corn in a single layer. Place the corn and the wrapped garlic in the oven.
- Roast the corn for 15 minutes until slightly charred, and roast the garlic for an additional 15 minutes until very soft and golden brown.
- Once the garlic is cool enough to handle, squeeze the cloves out of the skin.
- Mash half of the cloves into a paste using a fork in a small bowl. Reserve the remaining cloves.
- In a stand mixer bowl, stir the honey into 1 ⅔ cups warm water.
- Sprinkle the yeast over top and let sit for 5 minutes until foamy.
- Add 4 cups of bread flour, 2 tablespoons olive oil, 1 ¾ teaspoons sea salt, and the roasted garlic paste to the bowl.
- Use the dough hook attachment to knead the dough until it forms a ball, adding the additional ½ cup flour as needed to keep the dough from being too sticky.
- Remove the dough from the bowl and knead until smooth on a surface dusted with bread flour.
- Oil the mixer bowl with 1 tablespoon olive oil and add the dough, turning to coat with the oil.
- Cover the dough with plastic and rise until doubled, about 45 minutes to 1 hour.
- Coat a baking sheet with 2 tablespoons olive oil.
- Punch the dough down and transfer it to the pan, turning once to coat with the oil.
- Gently stretch the dough outward until it forms an 11x14-inch rectangle. Allow the dough to relax for a few minutes in between stretching, if needed.
- Cover the dough and let rise at room temperature until very puffy, about 20 minutes.
- Preheat the oven to 425 F.
- Drizzle the remaining 1 tablespoon olive oil over the proofed dough and scatter over the reserved roasted garlic cloves.
- Use your fingers to dimple the dough, pressing firmly all the way to the bottom of the pan.
- Spread the corn onto the dough, followed by the cotija cheese and thyme leaves.
- Bake the focaccia for 25 to 30 minutes, until golden brown and the toppings are toasted.
- Remove the focaccia from the oven and use a large spatula to transfer it to a cooling rack.
- Cool the focaccia before cutting into squares and serving.
Nutrition
| Calories per Serving | 624 |
| Total Fat | 22.5 g |
| Saturated Fat | 4.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 6.7 mg |
| Total Carbohydrates | 90.2 g |
| Dietary Fiber | 4.1 g |
| Total Sugars | 6.3 g |
| Sodium | 440.3 mg |
| Protein | 16.3 g |
Can I substitute all-purpose or another type of flour for the bread flour in this focaccia recipe?
All-purpose flour might seem like a reasonable swap for bread flour in this recipe, but it will definitely affect the final taste and texture of your baked dough. Bread flour has a higher protein content than all-purpose, which helps develop the gluten strands, making the dough stretchy and supple. This is why bread flour is ideal for a variety of breads, while it is not the best pick for cookies or quick breads. All-purpose flour isn't as good at absorbing moisture, so for a highly hydrated dough like focaccia, all-purpose may lead to a stickier texture that is more difficult to work with.
If you want to try using all-purpose in this summer corn and roasted garlic focaccia recipe, sub it in at a 1:1 ratio for the bread flour. Use slightly less liquid than the recipe calls for to help prevent stickiness, and increase that kneading time by hand to create a better gluten network. You can also try mixing in a cup of whole wheat or rye flour. These flours will make the dough a bit more dense, but note that they will slightly alter your focaccia's flavor.
Can I use frozen corn instead of fresh corn?
If fresh summer corn is not available when making this recipe, frozen corn will work in a pinch. You will sacrifice some of the juicy quality of the kernels, so be sure to keep an eye on them during roasting so they do not become overly dry or crispy. Select frozen corn that is labeled specifically as sweet and opt for organic, if possible. Frozen corn thaws very quickly without much need for preparation, but do allow your corn to thaw slightly before tossing with the olive oil and seasonings, then roast for a similar amount of time as the recipe indicates for fresh.
One corn variety to completely avoid when making this focaccia is canned corn. Canned corn kernels are suspended in a watery brine which makes them very soft, with the potential of becoming mushy when cooked. Canned corn lacks the crispy, juicy texture of fresh kernels, and the flavor becomes washed out in the canning liquid. Similarly, creamed corn is a no-go here as it's far too liquidy, won't roast properly, and won't yield that delicious roasted result we're looking for.