Grilled Corn & Cheddar Focaccia

On cold wintry nights, there is almost nothing that satisfies like a good hearty soup! We recently made a super-delicious spicy black bean and grilled veggie soupthat was posted on The Rogue Brussel Sprout food blog and decided to make a yummy corn focaccia bread to go along with it. The soup calls for all sorts of grilled and fire-roasted veggies … you name it, but we included bell peppers, poblano peppers, jalapeños, corn, red onions, shallots, carrots, and fresh pumpkin. This is what we love about The Rogue’s recipes … she offers guidance, but you get to decide what ingredients you love best!

We loved her suggestion of serving the soup in a squash bowl! This way you can eat the soup and your bowl, too!

Grilled Corn & Cheddar Focaccia served with The Rogue Brussel Sprout’s Black Bean & Grilled Veggie Soup

And, if you haven’t ever grilled big slices of red onion it’s something you have to try! They become sweeter and the grilled flavor is so much more delectable than raw or even sauteed! They’re fantastic on anything from scrambled eggs to burgers and even all alone as a side dish. 

We added fresh, barbecued corn and sharp cheddar to our bread with thinly sliced red onions on top and oh my gosh, it was a perfect marriage to this cozy, yummy soup. Comfort food for chilly winter nights, for sure!

Corn and Red Onion Focaccia

Servings 1 10-inch round focaccia
Prep Time 20 mins
Rising Time 1 hr 30 mins

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1 cup water at about 110 degrees F
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil split
  • 1 cup cornmeal
  • 2 cups all-purpose flour
  • 1 cup grilled corn cut off the cob or roasted frozen corn, thawed – Trader Joe’s offers this
  • 1 tablespoon lime juice

Topping:

  • 1/2 -3/4 cup grated sharp cheddar cheese
  • 1 red or yellow onion very thinly sliced (can use red and yellow combo)
  • 1-2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt

Instructions

  • Pour the warm water into a large mixing bowl and sprinkle yeast over the top. Let stand for about 5 minutes, or until bubbly and foamy.
  • Add salt, olive oil, cornmeal, 1 cup of flour, lime juice, and grilled corn. Mix with a wooden spoon until the flour is incorporated. Stir in an additional cup of flour and mix until well-blended.
  • Turn dough out onto a cutting board dusted with flour and knead for about 5 minutes, or until dough is smooth and elastic. Add a little more flour to the board if needed to keep it from sticking. Form dough into a large ball.
  • Place dough in a greased bowl and cover with a damp cloth. Place the bowl in a warm place in the house (NOT in the oven) and let rise for about 1 hour, or until double in size. Punch down the dough with your fingertips.
  • Spray a 10-inch pie dish with cooking spray or coat with olive oil. Press the dough evenly into the pie dish. Sprinkle grated cheddar evenly over bread. Toss sliced onions in 1-2 tablespoons olive oil to coat. Then arrange onion evenly over the entire round of dough right on top of the cheese. Sprinkle paprika and sea salt overall.
  • Let dough rise again for about 25 minutes. Meanwhile preheat the oven to 400 F.
  • Bake bread, uncovered, for approximately 30 minutes, or until the top is golden brown and bread feels done to the touch. Serve hot.

*This bread also freezes very well once baked.

    Notes

    *This bread also freezes very well once baked.
    Choose your favorite veggies for this soup!
    Preparing the veggie assortment for grilling
    The focaccia doing the second rising!
    Grilled Corn & Cheddar Focaccia with toasty red onion slivers

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