Indulge in a fusion of flavors with our Korean Corn Cheese Sourdough Focaccia! This delightful recipe combines the rustic charm of Italian focaccia with the vibrant, savory notes of Korean corn cheese. The result is a unique, mouthwatering treat that’s both comforting and adventurous. The airy, sourdough-infused bread serves as the perfect canvas for the bursting of toppings of mayo, corn, mozzarella, and scallions, creating a harmonious blend of textures and tastes that will leave your taste buds craving more.
Whether you’re a fan of traditional focaccia or eager to explore new culinary horizons, this recipe offers a delightful twist that’s bound to impress.
The focaccia is drizzled with mayo (from a squeeze bottle) and topped with fresh, raw corn kernels, low-moisture mozzarella cheese, scallions, cracked black pepper, and flakey sea salt.
The unique topping blend creates a savory-sweet experience that is so delightful.
Looking for more fusion sourdough focaccia recipes? Check these out:
- Chili Oil Sourdough Focaccia
- Salted Egg Yolk Sourdough Focaccia with Chili Oil & Garlic
- Spicy Pesto Sourdough Focaccia
Korean Corn Cheese Sourdough Focaccia
Ingredients
Focaccia dough
- 25 g sourdough starter
- 212 g water
- 5 g salt
- 250 g flour
- olive oil
Topping
- kewpie mayo or regular mayo from a squeeze bottle
- fresh raw corn kernels
- low moisture mozzarella
- scallions
- cracked black pepper
- Maldon flakey sea salt
Instructions
- Mix together sourdough, water, salt, and flour until a sticky dough forms. Let the dough rest for 30min to hydrate.
- Stretch and fold the dough. Take the dough from the sides and stretch it up and over the center of the dough. Rotate and repeat, stretching and folding about 6 times. Coat the dough in olive oil, cover, and let the dough rise overnight for 8-12hrs.
- Generously coat a baking dish with olive oil. Turn the mixing bowl upside down and let gravity do its magic and let the dough fall into the dish. Scrape any leftover dough out of the mixing bowl.
- Fold the four sides of the dough over itself (like closing a cardboard box). Flip it so the seam side is down and let rise uncovered for 4-6 hours.
- Preheat the oven to 450. Top the dough with corn, mozzarella, and scallions. Drizzle mayo all over (I use regular mayo from a squeeze bottle). Oil your fingers and dimple the dough. Generously sprinkle with black pepper and flakey sea salt.
- Preheat the oven to 425F.
- Top the dough with corn, mozzarella, and scallions. Drizzle mayo all over (I use regular mayo from a squeeze bottle). Oil your fingers and dimple the dough. Generously sprinkle with black pepper and flakey sea salt
- Bake for 25 minutes or until golden. Let the focaccia cool for 15 minutes in the cast iron skillet before removing it from the skillet and to a cooling rack.
