For the Pre-Ferment
- 1 1/ 4 teaspoons (5g) instant yeast
- 3/ 4 cup (100g) bread flour
- 1/ 2 cup (120g) lukewarm water
- 2 tablespoons (40g) honey or granulated sugar
- 4 cups (536g) bread flour or all-purpose flour
- 3/ 4 cups (200g) lukewarm water
- 4 ears fresh corn, kernels cut off cobs
- 1 teaspoon instant yeast
- 1 tablespoon kosher salt
- 3 tablespoons olive oil
- 1/ 2 cup olive oil
- truffle salt or flaky sea salt
Prepare the Pre-Ferment and Hydrate Flour
Stir flour and instant yeast for pre-ferment in a medium bowl to combine. Add water and honey and stir until no patches of flour remain and mixture forms a sticky paste.
Blend water and half the corn kernels in a high-speed blender until smooth.
Stir corn mixture and flour for main dough using an electric mixer fitted with the bread hook attachment on low speed until no patches of flour remain. Cover bowl with a wet paper towel or clean, damp dish towel. Set aside pre-ferment and hydrated flour for two hours at room temperature. After two hours the pre-ferment should have risen significantly and have a strong yeasty smell.
Add pre-ferment and remaining yeast to hydrated flour and stir on low speed until well combined, 5 minutes. Sprinkle salt over surface of dough and add olive oil. Stir on low speed just until olive oil starts to incorporate, then increase speed to medium and mix for 5 minutes. Add half the remaining corn kernels and stir until just combined.
Scrape down sides of bowl, then cover and let rest for 30 minutes.
Perform one set of “folds” to maximize gluten production and strengthen dough. To do this, grab one side of the dough with a lightly wet hand, gently stretch it upwards, and fold it over to the opposite side. It can help to visualize a compass, so for each set of folds, stretch the dough North to South, then East to West, etc. Let dough rest for 30 minutes in between folds for a total of 1 hour 30 minutes (which is 2 sets of folds). You should notice the dough becoming increasingly aerated and strong after each 30 minute rest.
Line a 9 x 13” baking dish with aluminum foil and coat with a layer of nonstick cooking spray. This is to make extra sure focaccia doesn't stick to pan. Drizzle foil with ¼ cup olive oil and spread to edges of pan.
Transfer dough to prepared pan and let rise for 1 hour, until it has doubled in size and is fluffy and aerated.
Arrange oven rack to bottom third of oven and preheat to 415F degrees. Drizzle remaining ¼ cup olive oil over dough and top with remaining corn kernels. Gently dimple with your fingers (as if you are playing the piano), taking care not to pierce through to the bottom.
Sprinkle with truffle salt or flaky sea salt and bake for 35-40 minutes, rotating pan as necessary for even browning. (You can tent with foil if it becomes darker than your preference.) The focaccia should make a hollow sound when you tap on it and be a deep golden brown.
Carefully transfer focaccia immediately to a cooling rack and wait at least 20 minutes before slicing to set the crumb. Focaccia is best the day it is baked, but can be stored wrapped tightly in aluminum foil for 2-3 days at room temperature. Reheat leftovers in oven for about 10 minutes. Focaccia can also be frozen in a zip-top bag or airtight container for two months.