~*~ Corn Focaccia with Pickled Blackberries ~*~
SERVES: 12 ⎪ LEVEL: INTERMEDIATE
Mise en Place
1 packet active dry yeast
1 cup lukewarm water (110 to 115F)
1/4 cup honey, plus more for serving
3 cups bread flour
1/2 cup cornmeal
4 tablespoons unsalted butter, plus more for serving
1 tablespoon minced rosemary
1 egg, lightly beaten
1 teaspoon salt
1 ear yellow corn, kernels removed
about 1/2 cup pickled blackberries
COOKS NOTE: If using frozen corn, thaw and pat dry.
Playlist — Pigeons Playing Ping Pong
1. FEED THE YEAST
In the bowl of a stand mixer fitted with a dough hook attachment, add the lukewarm water, yeast, and 1 tablespoon honey. Give it a stir and set aside until foamy, about 5 – 10 minutes. Meanwhile, melt the butter and set aside to cool.
2. MAKE THE DOUGH
With the mixer on low speed, add the bread flour, cornmeal, melted butter, rosemary, remaining honey, egg, and salt. Mix until the dough is smooth and elastic, about 10 – 15 minutes.
*TIP* If the dough isn’t forming, add 1 tablespoon more flour at a time until no longer wet.
3. PROOF #1
Cover the bowl with plastic wrap or a kitchen towel. Proof in a warm spot until doubled in size, about 1 hour. Meanwhile, clean up that big mess you just made in the kitchen!
4. PROOF #2
Brush some melted butter on a rimmed baking sheet and sprinkle with cornmeal. Tip the dough onto the sheet and stretch it out to roughly fit the pan. Cover and proof for another hour until doubled in size.
5. BAKE THE BREAD
Preheat oven to 400F. Use your fingers to make holes all over the surface of the dough without deflating it. Fill the cute bread dimples with corn kernels and pickled blackberries. Bake until golden brown, 20-25 minutes.
Melt another tablespoon of butter and mix in 1 tablespoon of honey. Brush on top of the focaccia. Slightly cool in the pan then place onto a cutting board. Cut into squares and serve.
How would you use Pickled Blackberries? Let me know what you’ve cooked and leave a comment below.