Cornbread Focaccia
Ingredients
- 1 (1/4 ounce) envelope fast rise yeast ⓘ
- 1 cup warm water (100 - 110 degrees) ⓘ
- 1 tablelspoon sugar ⓘ
- 2 cups all-purpose flour ⓘ
- 1/2 cup plain yellow cornmeal ⓘ
- 1 tablespoon chopped fresh rosemary ⓘ
- 1 teaspoon salt ⓘ
- 3 tablespoons olive oil, divided ⓘ
- 1 tablespoon balsamic vinegar ⓘ
- 1 (14 1/2 ounce) can fire-roasted diced tomatoes, drained ⓘ
- 1 garlic clove, minced ⓘ
- 1/3 cup shredded parmesan cheese ⓘ
- 1/2 teaspoon kosher salt ⓘ
Instructions
- Combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes.
- Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 tablespoons oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap and let stand 15 minutes.
- Sprinkle cornmeal onto well greased baking sheet. Place dough on baking sheet and roll into a 12-inch square (I usually roll it a little larger), sprinkling with flour as needed to prevent sticking (about 1 tablespoon). Cover with plastic wrap and let rise in warm place (85 degrees), free from drafts for 45 minutes.
- Preheat oven 400 degrees. Brush dough with balsamic vinegar. Gentilly press end of a wooden spoon into top of dough, forming indentions. Top with tomatoes, garlic and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 tablespoon oil.
- Bake 400 degrees for 20 minutes or until golden and cheese is melted. Cool 5 minutes and cut into squares.
Nutrition & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).