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Tomato, Corn, and Basil Focaccia Topping
This fresh topping transforms a simple focaccia dough into a standout summer appetizer. Sweet corn kernels and quartered cherry tomatoes bring a burst of flavor, while fresh basil adds a bright, herbaceous note. It is an excellent way to use late-summer produce from the garden or farmers market. Simply mix the ingredients, spread them over your dimpled dough, and bake for a colorful, savory bread.
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
- 1Prepare the vegetables by quartering the cherry tomatoes, cutting the corn kernels from the cobs, and coarsely chopping the fresh basil.
- 2Combine the prepared tomatoes, corn, and basil in a bowl with the extra-virgin olive oil and kosher salt, tossing well to coat.
- 3Spread the vegetable mixture evenly over your prepared and dimpled focaccia dough, then bake according to your bread recipe instructions.
Notes
- Before adding the topping, dimple the surface of your focaccia dough with your fingers and drizzle with a good olive oil.
- Only hearty herbs like rosemary should go onto the focaccia before baking. Delicate herbs like basil are best added fresh or baked for a shorter time.
- Because this topping is light, you may want to give the dough another 30 minutes to proof before baking so it rises properly.