Vegan corn focaccia

Name: Vegan corn focaccia
Total time: 175 min
Yield: 1
Ingredients: 520 g light spelt flour; 2 tsp sugar; ½ cube yeast; 450 g cooked corn cobs; ¼ dl olive oil; 2 tbsp olive oil; 1 ½ tsp salt; ½ tsp turmeric; ½ tsp sea salt

Aperitif fingerfood Baking piquant

Total: 2 hr 55 min. | Active:

vegan, lactose-free

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Along with corn soup, this autumnal corn and turmeric focaccia is on my autumn to-do list every year. This recipe combines the comforting simplicity of a yeast dough with the rich colour and flavour of sweet corn and warming turmeric.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 1 bread

Dough
520 g	light spelt flour
1 ½ tsp	salt
2 tsp	sugar
½ tsp	turmeric
½ cube	yeast (approx. 20 g), crumbled
3 dl	water
¼ dl	olive oil

Focaccia
2 tbsp	olive oil
450 g	cooked corn cobs
½ tsp	sea salt

How it's done

Dough

Mix the flour, salt, sugar, turmeric and yeast in the food processor bowl. Pour in the water and oil, mix. Knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

Focaccia

Place the dough on a baking tray lined with baking paper. Stretch the dough with oiled fingers, cover and leave to rise again for approx. 30 mins. Drizzle oil over the dough, make indentations with oiled fingers. Spread the corn kernels on top, sprinkle with fleur de sel.

Bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a cooling rack.

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