Cornbread Focaccia in the Skillet (Made with Fresh Sweet Corn)
Equipment
- 1 12 inch skillet
Ingredients
- 1 ¾ cup fresh corn kernels , from about 2 whole corn cobs*
- 2 ½ cups bread flour (300g), sifted and leveled**
- ¼ cup corn meal , or more bread flour
- 1 ½ tsp instant yeast
- 1 tsp salt
- 2 Tbsp water , more if needed (read note)
- 1 Tbsp butter flavored coconut oil , unflavored coconut oil or olive oil
Instructions
- Remove the corn kernels from the corn kernels from the corn using a sharp knife. since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
- Prepare corn puree*** by blending the fresh corn kernels in a mini blender until creamy.
- Mix all the dry ingredients (bread flour, corn meal, yeast, salt) in the bowl of the stand mixer.
- Add the corn puree to the dry ingredients and start to knead the dough at a low setting (speed 2) for about a minute
- Add water one tablespoon at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.*I used 2 Tbsp water, but more may be needed depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
- Stir in 1 Tbsp coconut oil. Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes****
- Punch down the dough, then transfer to a parchment paper lined skillet, cast iron pan, or pizza pan and flatten using your hands.
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Sprinkle or spritz the top of the focaccia bread with water (this helps to form a crunchy and thick crust), then use your fingers to poke holes onto the surface of the focaccia dough, spaced about 1 inch apart
- Sprinkle with fresh or dried herbs, or with red pepper flakes.
- Bake in a 400F oven for 20-25 minutes, or until golden brown.
- Once out of the oven, brush with more butter flavored coconut oil, butter or garlic infused oil for more flavor.
- Serve warm. Enjoy!
- The focaccia bread can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*I used fresh corn, but the corn can be from canned, or from frozen. Here's how you should prep the corn depending on which you use:
- Canned Corn - For best results, drain and rinse the corn with water before using. It's best if you can find a "no salt added" corn. If not, we can also adjust the salt that's added to the bread by using half the amount of salt called for in the recipe.
- Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
- Fresh Corn - Remove the corn kernels from the corn using a sharp knife.
- Cooked Corn - no prep required on this one :)
Nutrition
Calories: 105kcalCarbohydrates: 20gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.001gSodium: 184mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 1mgCalcium: 12mgIron: 0.4mgZinc: 0.4mg***Net Carbs: 19g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!