Soft Cheddar Jalapeño Corn Focaccia

Steps

1. Prep first: shred the cheddar and set aside one quarter of it for the topping; thaw the frozen corn kernels and pat them dry; seed and finely dice the jalapeño; thinly slice the green onion.
2. In a large bowl, whisk the all-purpose flour, cornmeal, instant yeast, sugar and salt.
3. Add the lukewarm water and one fifth of the olive oil, then mix until no dry flour remains, about 2 minutes; the dough will be sticky. This is about 75% hydration and 2% salt.
4. Rest the dough 15 minutes, then with wet hands fold in the corn kernels, jalapeño, green onion and the larger three-quarter portion of cheddar until evenly spread.
5. Cover and let rise at about 75°F (24°C), giving 3 sets of stretch-and-folds in the first 45 minutes, until doubled in size and bubbly, about 1 1/2 hours total.
6. Brush a 9x13-inch (23x33 cm) pan with two fifths of the olive oil. Tip in the dough and gently stretch it toward the corners; if it springs back, rest 10 minutes and stretch again.
7. Cover and proof at about 75°F (24°C) until puffy and it springs back slowly when poked, about 45 minutes. Meanwhile, preheat the oven to 425°F (220°C).
8. Drizzle the remaining two fifths of the olive oil over the dough and dimple deeply with oiled fingertips. Scatter on the reserved quarter of cheddar and dust with the paprika.
9. Bake 22 to 25 minutes, until golden and the center reads 200–210°F (93–99°C).
10. Lift the focaccia onto a rack and cover loosely with a clean towel as it cools to keep the crust soft. Cool at least 20 minutes before cutting into 12 slices.