How to make it

1.  

   In a large mixing bowl, combine the flours, salt, sugar, instant yeast, water and 3 tablespoons of the olive oil in a. Mix with a spoon until you have a shaggy ball then tip out onto the counter and knead the dough by hand. Continue to knead for 5-10 minutes until you have a ball of smooth, silky dough. Place the ball of dough in a lightly oiled bowl and cover with a clean tea towel, a lid, or plastic wrap. Place in a very warm place for about 5 minutes. Use another 2-3 tablespoons of the olive oil to grease the base and sides of a 9x13 baking tin.

2. Turn out the dough and knead briefly. Use your hands to squash, stretch and pat the dough out into a rectangle roughly the size of the pan. Transfer the dough to the oiled pan and squash, pat and ease the dough to the edges of the tin. It should be a roughly even thickness all the way across. Cover the baking tin with a tea towel, plastic wrap, or a lid, and return it to the warm place for about 15 minutes.
3. Preheat oven to 425 °F and while the dough rests, combine the miso, Lee Kum Kee Chiu Chow Style Chili Crisp Oil and Lee Kum Kee Chili Garlic Sauce. Set aside.
4. Remove the dough from the warm place and Drizzle two tbsp of miso chili oil on the dough and lightly coat fingers in oil again. Dimple the dough using your fingers by pressing them close to the bottom of the pan (but not all the way through). Allow the bubbles to form (don’t pop them!). Place desired amount of tomatoes, corn and roasted garlic. Finish with a generous sprinkle of flakey salt. 
5. Place on the middle rack of your oven and bake for 20-22 minutes or until the surface is crisp and deep golden. Transfer the focaccia to a cooling rack. Allow it to cool for 15 minutes before slicing and serving. Enjoy with more Lee Kum Kee Chiu Chow Style Chili Crisp Oil.