Corn and Red Onion Focaccia
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.