Charred Corn, Cotija & Chili-Lime Focaccia

Charred Corn, Cotija & Chili-Lime Focaccia ingredients

• 3.5 cups All-purpose flour
• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1.5 cups Corn kernels, fresh or frozen (thawed)
• 4 oz Cotija cheese, crumbled
• 1 tsp Lime zest, from 1 lime
• 1 tbsp Lime juice
• 1 tsp Chili powder
• 1/2 tsp Smoked paprika
• 1/4 cup Fresh cilantro, chopped, for garnish
• 1 tbsp Extra virgin olive oil (for charring corn)

Watch how to make Charred Corn, Cotija & Chili-Lime Focaccia

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Charred Corn, Cotija & Chili-Lime Focaccia

1. Prepare the Dough: In a large bowl, combine the 1.5 cups of warm water, 2.25 tsp of active dry yeast, and 1 tsp of granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Stir in the 1/4 cup of olive oil and 1.5 tsp of fine sea salt. Gradually add the 3.5 cups of all-purpose flour, mixing with a wooden spoon or your hands until a shaggy, sticky dough forms.
2. First Proof: Drizzle a clean, large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
3. Char the Corn: While the dough rises, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 1.5 cups of corn kernels and cook, stirring occasionally, for 5-7 minutes, until some of the kernels are lightly charred and tender-crisp. Remove from heat and let cool.
4. Prepare Pan: Drizzle a generous 2 tablespoons of olive oil into a 9x13-inch baking pan. Transfer the risen dough to the prepared pan and gently stretch it to fill the pan, being careful not to deflate it completely. If it springs back, let it rest for 10 minutes, then continue stretching.
5. Second Proof & Dimpling: Cover the pan loosely with plastic wrap and let the dough rise for another 30-60 minutes, or until noticeably puffy. Preheat your oven to 400°F (200°C) during the last 15 minutes of proofing.
6. Add Toppings (Pre-bake): Gently press your fingertips all over the dough to create deep dimples. Scatter the charred corn kernels and 4 oz of crumbled Cotija cheese evenly over the dough. Sprinkle with 1 tsp of chili powder and 1/2 tsp of smoked paprika.
7. Bake: Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The internal temperature should be around 200-210°F (93-99°C).
8. Finish and Serve: Remove the focaccia from the oven. Immediately drizzle with 1 tablespoon of lime juice and sprinkle with 1 tsp of lime zest. Garnish generously with 1/4 cup of fresh chopped cilantro. Let the focaccia cool slightly in the pan for 10 minutes before transferring it to a cutting board and slicing. Serve warm or at room temperature.

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