Cornbread Focaccia

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes.
• 2 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.
• 3 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.
• 4 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.
• 5 bake 400 degrees for 20 minutes or until golden and cheese is melted. cool 5 minutes and cut into squares.