Here’s a full recipe for Scallion Chili Focaccia with Corn — a bold, savory bread that balances heat, sweetness, and that signature airy focaccia texture.
🌽 Scallion Chili Focaccia with Corn
Ingredients (Serves 6–8)
For the dough
- All-purpose flour – 4 cups (500 g)
- Warm water – 1 ¾ cups (420 ml)
- Instant yeast – 2 tsp
- Honey – 1 tbsp
- Olive oil – 3 tbsp
- Salt – 2 tsp
For the topping
- Fresh corn kernels – 1 cup (from 2 cobs, or frozen/thawed)
- Scallions – 1 bunch, sliced thin
- Red chili flakes – 1 ½ tsp (adjust to taste)
- Fresh red chili – 1, thinly sliced (optional for extra heat)
- Olive oil – ¼ cup
- Sea salt – 1 tsp
Step-by-Step Instructions
- Make the dough
- In a large bowl, whisk warm water, yeast, and honey. Let sit for 5 minutes until foamy.
- Add flour, salt, and olive oil. Mix until shaggy, then knead (or use a stand mixer) for 8–10 minutes until smooth and elastic.
- First rise
- Place dough in an oiled bowl, cover, and let rise at room temperature for 1–2 hours until doubled.
- Prepare toppings
- Toss corn kernels, scallions, chili flakes, and fresh chili slices with olive oil and sea salt. Set aside.
- Shape focaccia
- Transfer dough to a well-oiled 9×13-inch pan. Stretch gently to fit.
- Cover and let rise again for 30–40 minutes.
- Dimple and top
- Preheat oven to 450°F (230°C).
- With oiled fingers, press deep dimples into the dough.
- Scatter corn-scallion-chili mixture evenly over the top, pressing lightly into the dough.
- Bake
- Bake for 20–25 minutes until golden brown and crisp at the edges.
- Cool slightly before slicing.
🍴 Serving Ideas
- Pair with a cooling yogurt dip or labneh to balance the chili heat.
- Slice into squares for party snacks.
- Use as a base for sandwiches with grilled chicken or roasted veggies.
📊 Nutritional Info (per slice, ~8 servings)
- Calories: ~280
- Protein: ~7 g
- Fat: ~9 g
- Carbs: ~42 g
⚠️ Disclaimer
This recipe is for culinary inspiration and educational purposes. Adjust chili levels to your tolerance, and check for allergens (gluten, corn).