Charred Corn, Lemon & Dill Skillet Focaccia
Golden skillet bread with corn, feta, lemon, and dill.
Daily recipe · June 09, 2026
A little about this dish
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
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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.
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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.
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Step 3 — 🌾🥄🧂In a medium bowl, stir together the all-purpose flour, baking powder, 1/2 teaspoon flaky salt, and black pepper.
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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.
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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.
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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.
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Step 7 — 🔥🍳🫒Preheat the oven to 425°F. Pour 1 tablespoon olive oil into a small oven-safe skillet or round baking pan.
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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.
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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.
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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.
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Step 11 — 🌿🍋🫒Top with more fresh dill, a little extra lemon zest, and a tiny drizzle of olive oil if you like.
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Step 12 — 🔪🍽️😊Let the bread cool for 5 minutes, then slice into wedges and serve warm.
A final fox tip
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.