Korean Corn Cheese Sourdough Focaccia

korean corn cheese sourdough focaccia

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.

korean corn cheese sourdough focaccia

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.

korean corn cheese sourdough focaccia

The unique topping blend creates a savory-sweet experience that is so delightful.

Looking for more fusion sourdough focaccia recipes? Check these out:

Korean Corn Cheese Sourdough Focaccia

Elevate your taste buds with our Korean Corn Cheese Sourdough Focaccia! This recipe fuses the richness of Italian focaccia with the bold and savory flavors of Korean corn cheese. A symphony of textures and tastes, this dish features a sourdough-infused base topped with creamy corn and cheese, delivering a unique and delightful culinary experience. It's a must-try for those looking to add a touch of adventure to their bread-making repertoire. Enjoy the best of both worlds in each delightful bite!
Prep Time16 hours
Cook Time25 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian, Korean
Keyword: bread, sourdough

Ingredients

Focaccia dough

  • 35 g sourdough starter
  • 296 g water
  • 7 g salt
  • 350 g flour
  • olive oil

Topping

  • mayo from a squeeze bottle
  • fresh raw corn kernels
  • low moisture mozzarella
  • scallions
  • cracked black pepper
  • 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.
    sourdough focaccia
  • 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.
    sourdough focaccia
  • 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
    korean corn cheese sourdough focaccia
  • 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.

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