Sweet Corn Focaccia

Servings: 12

Total time: 2 Hours

INGREDIENTS

2 cups semolina flour
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon instant yeast
1 tablespoon Diamond Crystal® Baking Salt
2 cups water
¼ cup olive oil, plus extra for drizzling
1 cup roasted sweet corn kernels
2 teaspoons red pepper flakes
1 cup ricotta cheese
2 tablespoons pesto sauce
1 teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground black pepper
Fresh basil leaves, for garnish

DIRECTIONS

Whisk together semolina flour, all-purpose flour, sugar, yeast and baking salt in a large bowl. Add in water and olive oil to dry ingredients, mixing until completely combined and a dough forms.
Place dough in a lightly oiled bowl and cover tightly with plastic wrap. Refrigerate overnight for a slow rise.
Preheat oven to 425°F. Transfer dough to a 9x13-inch baking pan. Press dough into a rectangle or oval shape, about 1 inch thick. Cover and let dough rise in a warm place until doubled in size.
Press dough into corners of pan using fingertips to make indentations all over dough. Drizzle generously with olive oil. Sprinkle dough with corn and red pepper flakes, pressing lightly to adhere. Cover and let dough rest for an additional 15-20 minutes in a warm place.
Bake until golden-brown and an internal temperature of 190°F has been reached, about 20-25 minutes.
Meanwhile, combine ricotta cheese and pesto sauce in a food processor. Season with kosher salt and pepper. Pulse until light and fluffy, about 1 minute.
Let focaccia cool slightly before dolloping with ricotta. Garnish with basil and serve. Enjoy!