CORN & JALAPEÑO FOCACCIA
with garlic herb butter

This rustic, chewy bread is studded with grilled corn kernels and bits of jalapeño. A garlic herb butter melts into the surface of the warm bread, infusing it with flavor and irresistible aroma.

PREP TIME 8–24 HRS

COOK TIME 30–40 MINS

SERVES 8

HEAT INDIRECT 425ºF (218ºC)

COOKING SURFACE STANDARD GRATE, CAST IRON SKILLET

INGREDIENTS

21⁄2 cups all-purpose or bread flour

1 tbsp kosher salt

1⁄2 tbsp instant dry yeast

11⁄2 cups warm water (105°F [41°C])

3 tbsp extra virgin olive oil

3 jalapeño peppers, left whole

1 ear of corn, shucked

for the butter

1 tbsp olive oil

2 tbsp unsalted butter

4 garlic cloves, minced

2 tsp dried oregano

1⁄2 tsp red pepper flakes

kosher salt

METHOD

1 In a large bowl, combine flour, salt, yeast, and water. Cover tightly with plastic wrap, and set aside to rest for at least 8 hours and up to 24 hours. The dough will rise dramatically and fill the bowl.

2 Pour oil into a large cast iron skillet. Transfer the dough to the skillet, turning the dough to coat in oil. Press the dough around the skillet, flattening slightly and spreading to fill the entire bottom. Cover tightly with plastic wrap and let sit at room temperature for 2 hours.

3 After the first hour, preheat the grill to 425°F (218°C) using indirect heat with a standard grate installed. Place jalapeños and corn on the grate near the edges. Close the lid and grill until beginning to soften and char, about 10 to 12 minutes. Cut the kernels from the cob, and seed and dice jalapeños. Set aside.

4 After resting for 2 hours, the dough should mostly fill the skillet. Use your fingertips to firmly press the dough to the edges, popping any large bubbles that appear. Lift the dough at the edges and allow any air bubbles underneath to escape.

5 Evenly scatter corn and jalapeños over the dough, then push down until they’re embedded in the dough. Place the skillet on the grate, close the grill lid, and bake until the top is golden brown and the bottom appears golden brown and crisp when lifted at the edge with a spatula, about 16 to 24 minutes.

6 To make the butter, on the stovetop in a small saucepan over medium-low heat, heat oil and butter until butter melts. Add garlic, oregano, and pepper flakes, and cook for 1 minute, stirring constantly. Transfer to a small bowl and season with salt to taste.

7 Transfer the focaccia to a cutting board and brush the butter over top. Allow to cool slightly, slice, and serve with any remaining butter.

Corn & jalapeño focaccia with garlic herb butter