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Corn Focaccia Recipe

Corn Focaccia Recipe

Photographs : Alberto Rossi

Corn Focaccia Recipe

Ingredients :

  • 4 cups (500 g) all-purpose flour or cake flour
  • 2 cups (200 g) cornmeal
  • 22/3cups (380 ml) lukewarm water
  • 11/2 tbsp. (10 g) sugar
  • 2 tsp. (10 ml) extra-virgin olive oil
  • 1 tbsp. plus 3/4 tsp. (10 g) active dry yeast
  • 2 tsp. (12 g) salt

Method :

  1. Mix the flour and the cornmeal together on a clean work surface, make a well in the center and add the sugar. Dissolve the salt in 2 tablespoons of water.
  2. Dissolve the yeast in the remaining water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the oil and lastly, add the salt mixture. Continue to knead until the dough is soft, smooth and elastic.
  3. Cover the dough with a sheet of lightly oiled plastic wrap and let rise in a warm place until it has doubled in volume (about 1 hour).
  4. Divide the dough into 4 pieces and, using your hands, roll each piece into a rope, then flatten it with your fingers.
  5. Transfer to a lightly oiled baking sheet and sprinkle the surface with a pinch of cornmeal flour. Let the dough rise for 30 minutes in a warm place.
  6. Bake the little focaccias in the oven at 450°F (230°C) for about 20 minutes, or until golden brown.

Preparation time : 15 minutes
Rising time : 2 hours
Cooking time : 20 minutes
Difficulty : medium
4 Servings


Source :


Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Focaccia From Apulia Recipe”