Vegan Sourdough Corn Focaccia

Because weekends call for REALLY good homemade bread. This vegan sourdough corn focaccia is extra special, made with cornmeal and topped with sweet corn kernels and savory onions. So fluffy, with just the right amount of crumb and so so good!

The Recipe

Vegan sourdough corn focaccia

Ingredients

350 g / about 2 3/4 cups all-purpose flour

150 g / 5.3 ounces corn meal

1/4 cup / 50 g active, bubbly starter (here's how to start your own)

1 1/4 cups / 295 ml warm water

1 1/2 teaspoons / 9g salt

1/4 cup / 60 ml extra virgin olive oil

1/2 cup fresh corn kernels (about 1 ear of corn)

1/2 medium red onion, chopped

rosemary and coarse sea salt to sprinkle (optional)

Instructions

1. Combine flour, corn meal, sourdough starter, water and salt. Knead until dough is smooth. Let it rise overnight at room temperature. Cover the bowl with a damp towel. It is ready, when the dough has doubled in size with a few bubbles on the surface. 

2. Drizzle a baking pan (I used a 7 x 12.5 inch / 18 x 32 cm wide pan) with 1/8 cup / 30 ml of olive oil. Transfer dough into baking pan, add corn kernels and using your hands, shape the dough so that its almost covering the whole pan. Let rise for another 4 hours. Use your fingers to poke deep dents. Add chopped onions on top. Then drizzle 1/8 cup /30 ml of olive oil over the dough. Add some fresh rosemary sprigs and sprinkle dough with coarse salt.

3. Preheat oven to 450 °F / 230 °C. 

4. Bake for about 25 minutes. Drizzle with a little bit more olive oil. Allow to cool a bit. Slice and ENJOY!