From above, a small round golden focaccia fills a skillet or plate, deeply dimpled and blistered at the edges, with caramelized corn scattered across the top, snowy feta crumbles, feathery dill, tiny lemon-zest threads, flaky salt, and a glossy olive-oil sheen catching the light.

Charred Corn, Lemon & Dill Skillet Focaccia

Name: Charred Corn, Lemon & Dill Skillet Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: fresh corn, 1 heaping cup cut from 1 to 2 ears; all-purpose flour, 1 1/2 cups; plain Greek yogurt, 1/4 cup; water, 1/2 cup warmed; active dry yeast, 1 teaspoon; feta cheese, 1/3 cup crumbled; fresh dill, 2 tablespoons chopped, plus more for finishing; lemon, 1 teaspoon zested, plus a little more for finishing; honey, 1 teaspoon; garlic, 1 small clove very finely grated; baking powder, 1/4 teaspoon; olive oil, 3 tablespoons divided; flaky salt, 1 teaspoon divided; black pepper, 1/4 teaspoon

Category Brunch

Prep 20 minutes

Cook 25 minutes

Style Mediterranean

Technique Charring

Diet Friendly Vegetarian

Daily Recipe: June 09, 2026

This early-summer Mediterranean-inspired bread leans into sweet fresh corn at its peak, folding charred kernels into a tender olive-oil focaccia-style dough with lemon zest, dill, and a little crumbled feta. It feels seasonal, breezy, and a touch unexpected: lighter and more delicate than cornbread, but more vivid and photogenic than standard flatbread. The corn adds juicy pops of sweetness, while yogurt keeps the crumb soft and the toppings turn deeply golden and irresistible.

Ingredients (for 2)

Fresh corn - 1 heaping cup - cut from 1 to 2 ears
All-purpose flour - 1 1/2 cups
Plain greek yogurt - 1/4 cup
Water - 1/2 cup - warmed
Active dry yeast - 1 teaspoon
Feta cheese - 1/3 cup - crumbled
Fresh dill - 2 tablespoons - chopped, plus more for finishing
Lemon - 1 teaspoon - zested, plus a little more for finishing
Honey - 1 teaspoon
Garlic - 1 small clove - very finely grated
Baking powder - 1/4 teaspoon
Olive oil - 3 tablespoons - divided
Flaky salt - 1 teaspoon - divided
Black pepper - 1/4 teaspoon

Preparation

Step 1 - 🌽🔥🍳

Heat a dry skillet over medium-high heat. Cook the corn kernels for 3 to 5 minutes, stirring now and then, until lightly blistered. Remove from the pan and let cool.
Step 2 - 🥣💧🫧

In a small bowl, mix the warm water, honey, and active dry yeast. Let it sit for 5 to 10 minutes until slightly foamy.
Step 3 - 🌾🥄🧂

In a medium bowl, stir together the all-purpose flour, baking powder, 1/2 teaspoon flaky salt, and black pepper.
Step 4 - 🥣🍋🌿

Add the yeast mixture, plain Greek yogurt, 1 tablespoon olive oil, grated garlic, lemon zest, and chopped fresh dill to the flour mixture. Mix until a shaggy dough forms.
Step 5 - 🌽🧀🤲

Mix in about three-quarters of the charred corn and half of the crumbled feta. Knead for 3 to 4 minutes until the dough is fairly smooth and soft, but not too sticky.
Step 6 - 🫒⏳🍞

Lightly oil the bowl, place the dough back in, cover, and let it rise in a warm spot for about 45 minutes until slightly puffy.
Step 7 - 🔥🍳🫒

Preheat the oven to 425°F. Pour 1 tablespoon olive oil into a small oven-safe skillet or round baking pan.
Step 8 - ✋🫓🕳️

Press the dough into the skillet or pan. Let it rest for 10 minutes, then use oiled fingertips to dimple the surface all over.
Step 9 - 🌽🧀✨

Scatter the remaining charred corn and remaining feta on top, pressing lightly. Drizzle with the last 1 tablespoon olive oil and sprinkle with the remaining 1/2 teaspoon flaky salt.
Step 10 - 🍞🔥⏲️

Bake for 18 to 22 minutes until golden at the edges and cooked through. Broil for 1 minute at the end if you want extra color.
Step 11 - 🌿🍋🫒

Top with more fresh dill, a little extra lemon zest, and a tiny drizzle of olive oil if you like.
Step 12 - 🔪🍽️😊

Let the bread cool for 5 minutes, then slice into wedges and serve warm.

Additional

For an even more striking finish, top the baked bread with a spoonful of whipped feta or labneh and a few dill fronds. You can also swap dill for mint and add a pinch of Aleppo pepper for a sunnier, slightly smoky edge. If cooking with kids, let them press the dimples into the dough and scatter the corn on top.