Name: Sweet Corn Focaccia
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: Italian Indian
Ingredients: 1 cup bread flour (higher protein content all purpose flour); 4 Tbsp Semolina Flour (Very fine grain Semolina); 1 cup lukewarm water (108 F); 0.25 cup olive oil; 2 tsp active dry instant yeast; 1 tsp salt; 1 tsp sugar; 1 tsp red chili flakes; 1 tsp coarse salt flakes; 1 sweet corn peeled; Olive oil for greasing; Thin sliced limes further cut into halves

Description

During monsoon in India Sweet corn are grilled over coal and rubbed with a lemon dipped in a seasoning of salt and chili powder. These are the same flavors we try to incorporate in our Sweet Corn Focaccia

Ingredients

Scale

1 cup bread flour (higher protein content all purpose flour)
4 Tbsp Semolina Flour (Very fine grain Semolina)
1 cup lukewarm water (108 F)
0.25 cup olive oil
2 tsp active dry instant yeast
1 tsp salt
1 tsp sugar
1 tsp red chili flakes
1 tsp coarse salt flakes
1 sweet corn peeled
Olive oil for greasing
Thin sliced limes further cut into halves

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Instructions

Mix the yeast in the water with sugar added and let stand for 15 minutes to come back to foaming bubbly yeast liquid
Mix this in a stand mixer with mixing attachment with the bread flour, semolina, salt and half the olive oil (Mix in a pot with wooden spoon and then with hand if not using stand mixer)
Mix till the dough comes together and then knead with kneading attachment till dough is elastic and shiny (Oil the board and stretch out the dough kneading with hands if not using stand mixer)
Oil a large bowl and let rise covered with a towel till almost double in size in 45 minutes
Meanwhile husk the corn with a knife cutting down the kernels with the knife at an angle to obtain clusters of corn
Oil a 6 inch round pan or equivalent
Stretch the dough on a oil board to fit in the pan and then spread the dough around
With Your fingers make dimples and holes in the dough surface to create a terrain and use the poked holes to stuff in as many kernels as you can fit in on the surface without overcrowding using the rest for another recipe
Sprinkle some chili flakes all over and drizzle with half the remaining olive oil (use more if needed)
Add lemon slice halves on top in between the corn kernels and press some of them in as well
Cover this and let rest one to two hours till doubled
Pre heat oven to 450 F
Then add the rested pan in and reduce heat to 400F and bake for 25 to 35 minutes till baked and not showing any uncooked spot on the top (also check below lemon)
Remove the pan and drizzle remaining olive oil and top with coarse sea salt flakes
Let the bread rest till its cool
Slice in half inch wide pieces

Prep Time: 3 hours
Cook Time: 30 mins
Category: Bread
Cuisine: Italian Indian