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Fresh Tomato, Corn, and Basil Focaccia Topping
Quartered cherry tomatoes and fresh corn kernels — cut straight from two ears — toss with extra-virgin olive oil, kosher salt, and torn basil leaves. Scatter the mixture across dimpled focaccia dough before it goes into the oven, where the tomatoes soften and the corn picks up a little color. The topping bakes directly into the bread over about 40 minutes, yielding 8 portions with a bright, summery surface. Works on any standard focaccia base without changing the dough recipe.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 cups/320 g cherry tomatoes, quartered
- 2 ears corn, kernels cut off the cobs
- 6 large leaves fresh basil, coarsely chopped
- 2 tbsp/30 ml extra-virgin olive oil 1 tsp/3 g kosher salt
Instructions
- 1Quarter the cherry tomatoes, cut the corn kernels from the cobs, and coarsely chop the fresh basil.
- 2Combine the tomatoes, corn, and basil in a bowl with the extra-virgin olive oil and kosher salt. Toss well to coat the vegetables evenly, ensuring the oil distributes the salt and protects the herbs from burning in the oven.
- 3Spread the vegetable mixture evenly over your prepared, dimpled focaccia dough. Bake according to your specific bread recipe instructions.
Notes
- Prep: Before adding the topping, dimple the surface of your focaccia dough with your fingers and drizzle with a little extra olive oil.
- Herb tip: If you prefer bright green basil, reserve half of the chopped leaves to sprinkle over the baked focaccia right when it comes out of the oven.
- Proofing: Because this topping is relatively light, you might want to give the dough another 30 minutes to proof after topping so it rises properly.
- Snack: The raw mixture is delicious on its own. Scoop up a spoonful to taste before spreading it on the dough.
