I spend a lot of time thinking about bread. Sometimes it’s sourdough, mostly it’s pita, and sometimes I wonder what would happen if two completely different breads met somewhere in the middle.
Every summer, I buy corn at the farmers market like I’m feeding a small village. This week, all that corn became bread.
I love cornbread next to grilled meats and big summer salads, but it has one problem: it’s not exactly sandwich-friendly. So instead of making classic cornbread, I borrowed the shape and texture of focaccia.
Most of the liquid comes from fresh corn juice made by blending and straining kernels cut straight from the cob, and the dough is made with bread flour and cornmeal. The result is soft, light, and full of sweet corn flavor, with a golden crumb and the crispy, olive-oil-soaked edges of focaccia.
It’s cornbread built for a summer sandwich.
Then came my favorite part.
Fresh blackberries pressed into the dough before baking. As they roast, they turn into little pockets of jam, while a generous dusting of cornmeal adds the kind of crunch I can never resist.
It’s familiar enough to remind you of cornbread, but different enough that people stop after the first bite and ask,
“Wait… what is this?”
Those are usually my favorite recipes.
One More Thing…
If you’re firing up the grill this weekend, don’t just think about what’s going on the barbecue. Think about what’s soaking up all those juices on the plate, too.
This bread does that job really well.
And honestly… when was the last time you baked bread with fresh corn juice?
Hope this finds a spot on your summer table.
BenG
YASSS recipes #25: Fresh Corn Cornbread Focaccia
Yields: One 9-by-13-inch focaccia | Prep time: 30 minutes | Rest time: Overnight, plus proofing | Bake time: 25–30 minutes
Ingredients:
For the dough-
400 gr bread flour
100 gr medium grind cornmeal
425 gr liquid (juice from about 4 ears of corn, plus enough water to reach 425 gr)
15 gr salt
15 gr extra virgin olive oil
7 gr dry yeast
5 gr honey
For the shaping-
Extra virgin olive oil (for stretching the dough on the tray + on top when shaping)
1 handful of blackberries
Water, for spraying the top
Cornmeal (to dust the top of focaccia)
Method:
Remove the corn husks. Using a sharp knife, shave the kernels directly into a food processor or blender and blend until smooth. Pass through a fine-mesh sieve directly into the mixing bowl set on a scale. Add enough water to bring the total liquid weight to 425 gr.
Add the dry yeast, honey, bread flour, and cornmeal. Knead in a stand mixer on low speed for 10 minutes.
Slowly drizzle in the olive oil. Wait until each addition is incorporated before adding more.
Once all the oil is incorporated, slowly add the salt. Continue kneading until completely incorporated.
Stop the mixer, cover the bowl, and let the dough rest for 30 minutes.
Perform 3 sets of coil folds, 20 minutes apart. Keep the dough covered between each fold.
Transfer the dough to a container and close it with a lid. Refrigerate overnight.
The next day, generously oil the baking tray with olive oil and sprinkle it lightly with cornmeal. Remove the dough from the fridge and let it rest in its container for 30 minutes.
Wet your hands and gently transfer the dough to the prepared tray, keeping the beautiful side facing up. Cover and let it rest for 30 minutes.
Gently spread the dough toward the corners of the tray without forcing it. If it springs back toward the center, let it rest for a few minutes before stretching it again. Keep the tray covered between each stretch so the dough doesn’t dry out.
Once the dough fills the tray, cover and let it proof until nearly doubled in volume. It may take a while, but let her grow on her own.
About 30 minutes before the dough finishes proofing, preheat the oven to 450°F or 230°C.
Once proofed, gently arrange the blackberries over the dough. Generously drizzle the top with olive oil and oil your hands. Press your fingers all the way to the bottom of the dough to create deep dimples. Sprinkle cornmeal evenly over the top, then lightly spray it with water.
Bake for 25–30 minutes, until deeply golden. Remove the focaccia from the pan, let it cool slightly, then eat it all or make a damn good sandwich!
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Am I supposed to cook these corn cobs first? Or use them raw?
Help. I'm on my third try and it isn't turning out. I've made lots of focaccia before so I know what I'm looking for at each step and I can get there. But, it goes into the oven looking perfect and comes out flat as a sheet. Any tips or suggestions? I really want this one!