Corn & Onion Focaccia
Submitted by kks
Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.
YIELD
12 servingsPREP
25 minCOOK
35 minREADY
2 hrsThis focaccia gets a double hit of corn. Cornmeal goes right into the dough, giving it a golden color and a slightly gritty, rustic chew. Then whole corn kernels get pressed into the top alongside fresh sage leaves.
Thin red onion rings tossed in lemon juice scatter across the surface and soften in the oven, turning sweet and jammy at the edges. A blanket of Monterey Jack goes on in the last two minutes, just long enough to melt and bubble.
It bakes on the lowest oven rack so the bottom crisps up while the inside stays pillowy. Cut it into squares and serve it warm, at room temperature, or honestly straight off the pan.
Pro Tips
- Press the corn and sage firmly into the dough before the second rise so they don’t pop off during baking.
- Toss the onion rings in lemon juice right before scattering them on. The acid keeps their color bright and adds a subtle tang.
- Bake on the lowest rack for the crispiest bottom. That’s where the heat hits hardest.
- This freezes well. Cool completely, wrap tightly, and reheat in a hot oven for 10 minutes.
Ingredients
Directions
In a large bowl, sprinkle yeast over water; let stand about 5 minutes.
Stir in salt, 1 tablespoon oil, cornmeal, and 1 cup flour.
Beat with a mixer until dough is stretchy, 3 to 5 min.
Stir in 1 more cup flour.
Coat a board with remaining flour.
Knead dough on board until smooth and elastic. Add more flour if dough sticks.
Place dough in a bowl, cover, let rise in warm spot, about 45 Punch dough down. Pour remaining oil in 10 x 15 inch baking pan. Turn dough in oil to coat, then press and pat dough evenly to fill pan. Sprinkle with corn and sage; press firmly into dough. Separate onion slices into rings and mix with lemon juice. Scatter onion rings over dough and press down gently. Cover pan and let dough rise, abut 30 minutes. Bake uncovered, on lowest rack in 400℉ (200℃) oven until dough is well browned on edges and bottom, about 35 Sprinkle with cheese and bake 2 more minutes. Serve hot, warm, or at room temperature. Cut into squares.
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