Garlic Lovers Focaccia with Shallots and Sweet Corn #NationalGarlicDay


The intoxicating aroma of roasted garlic will captivate you even before you take your first bite of this soft and chewy Garlic Lovers Focaccia with Shallots and Sweet Corn. Eat it alone or as side dish. Just eat it.

The intoxicating aroma of roasted garlic will captivate you even before you take your first bite of this soft and chewy Garlic Lovers Focaccia with Shallots and Sweet Corn. - Kudos Kitchen by Renee

Calling all garlic lovers! Welcome to National Garlic Day 2015, hosted by Heather from girlichef. April 19th is a day for garlic lovers far and wide to come together and celebrate the wonder of "the stinking rose". Whether it's the ability to ward off vampires (and bugs), its numerous health benefits, or the way it lends flavor to a dish, there are so many reasons for singing the praises of garlic.


Garlic Lovers Focaccia with Shallots and Sweet Corn - www.kudoskitchenbyrenee.com

It used to be that, years ago (2011 to be exact), the most popular post on my blog was this one for Garlic Lovers Pizza. That was long before I even knew there was such a thing called National Garlic Day. And when I was even wetter behind the ears as a food blogger than I am now (if that's even possible) LOL!

That particular recipe (garlic lovers pizza) is one I recreated from our favorite local pizza joint. And it's a pizza that we still order to this day when we have a hankering for lots and lots of garlic. That post from 2011 is one that I've been meaning on updating with newer pictures for a long, long time. Sadly I never quite seem to get that done even tough I make the pizza on a fairly regular basis.

The intoxicating aroma of roasted garlic will captivate you even before you take your first bite of this soft and chewy Garlic Lovers Focaccia with Shallots and Sweet Corn. - www.kudoskitchenbyrenee.com

This year, in honor of today being National Garlic Day, I've decided to go the same "garlic lovers" route again but this time with this focaccia that has three, count 'em, three whole heads of roasted garlic in the dough alone. Not to mention the five cloves of  minced garlic that are sauteed and then sprinkled over the top along with sweet corn and shallots. Shut the front door!!

Garlic Lovers Focaccia with Shallots and Sweet Corn - www.kudoskitchenbyrenee.com

Why sweet corn and shallots along with the garlic you ask? Because I spotted it in the market and immediately thought of it as a topping for this focaccia! I'm not quite sure why, but I'm glad I did, especially with sweet corn season on the way. I think you'll be taken by the sweetness that the corn lends to the savory, garlicky focaccia. And the light oniony flavor that the shallots provide is the perfect compliment the headiness of all that garlic.

Did you know that roasting whole heads of garlic is super easy to do? To learn how, check out my recipe, and garlic roasting instructions for my Roasted Garlic Rosemary Cheese Bread.

Oh, in all my excitement over the garlic, sweet corn and shallots I almost forgot to tell you that I used whole wheat flour in this recipe to bump up the fiber and nutrition value, and also added a liberal sprinkling of freshly grated Parmesan cheese to the top because, well, why not?

GARLIC LOVERS FOCACCIA WITH SHALLOTS AND SWEET CORN  {PRINT THIS RECIPE}
Prep Time: 30 minutes      Rise Time:  2 hours      Bake Time:  40 minutes

3 heads of garlic, roasted and cooled
1 3/4 cups warm water (110-115 degrees)
1 tablespoon sugar
3 cups all-purpose flour, plus additional for kneading
2 cups whole wheat flour
1 tablespoon kosher salt
1/2 cup extra virgin olive oil, divided
2 ears sweet corn, shucked with the kernels removed
2 large shallots, thinly sliced
5 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
olive oil cooking spray

-In a small bowl, dissolve the yeast in the warm water and sugar. Allow the mixture to sit for at least 10 minutes to activate and get foamy.

-In a large bowl (I used my stand mixer bowl, but a bowl with a whisk and wooden spoon will work just as well), stir together the all-purpose flour, whole wheat flour and 1 tablespoon salt. Once the yeast is foamy, add it into the flour along with 1/4 cup of the extra virgin olive oil.

-Squeeze the three roasted garlic cloves into the flour mixture, making sure not to get any of the papery garlic skins into the mixture. Stir well to combine (or use the dough hook of the stand mixer) until all the flour is incorporated and the dough comes together into a ball. *Note - This will take several minutes and you will most likely need to switch to using your hands to mix the dough if not using a stand mixer. If the dough seems too sticky and wet, add a little more all purpose flour and continue to knead until the dough becomes smooth and soft.

-Transfer the dough to a lightly floured surface and hand knead an additional few minutes. Spray the inside of the bowl with olive oil cooking spray and place the kneaded dough back into the bowl with an additional light spray of olive oil on top of the dough ball. Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft free place until doubled in bulk (approximately 1 hour).

-Punch the dough down to deflate. Coat the bottom of a 9x13 baking sheet with 3 tablespoons of olive oil. Place the dough onto the coated baking sheet and use your fingertips to gently press the dough out to cover the entire surface of the baking sheet. *Note - You're looking to dimple the dough with your fingertips so press the dough with enough force to do this, but not enough force that you break holes in the dough. Allow the dough to rest and rise again in a warm, draft free place (approximately 30-40 minutes).

-Meanwhile, saute the corn, shallots and minced garlic in 1 tablespoon olive oil over medium heat until the shallots and garlic are lightly softened (approximately 3-4 minutes). Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside and allow the mixture to cool.

-Preheat oven to 425 degrees.

-Drizzle the top of the risen focaccia with the remaining olive oil and sprinkle evenly with the Parmesan cheese. Sprinkle the cooled corn, shallot and garlic mixture over the top of the focaccia and bake in a preheated oven for 35-40 minutes. Cool slightly and serve by cutting into slices, or be rustic and rip pieces off to eat and enjoy.

The intoxicating aroma of roasted garlic will captivate you even before you take your first bite of this soft and chewy Garlic Lovers Focaccia with Shallots and Sweet Corn. - Kudos Kitchen by Renee






Garlic Lovers Focaccia with Shallots and Sweet Corn. - www.kudoskitchenbyrenee.com

To help you get in more of a garlicky good mood, check out these other stinkin' good recipes from this year's National Garlic Day food bloggers, and don't forget to share them with your friends! Remember, garlic is better if everyone eats it! LOL
Enjoy everybody!

Until we eat again,








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