Cornbread Focaccia

Cornbread Focaccia
Photo by Beth Dreiling Hontzas

Ingredients

  • ½ cup plain yellow cornmeal
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup shredded Parmesan cheese
  • ½ teaspoon kosher salt
  • + 6 more ingredients
    • 1 tablespoon sugar
    • ¼ teaspoon freshly ground pepper
    • 1 cup warm water (100° to 110°)
    • 3 tablespoons olive oil, divided
    • 1 (14.5-oz.) can fire-roasted diced tomatoes, drained
    • 1 (1/4-oz.) envelope rapid-rise yeast

1. Combine rapid-rise yeast, warm water, and sugar in a small bowl, and let stand 5 minutes or until mixture bubbles.

2. Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 Tbsp. oil until well blended (dough will be sticky). Turn dough out onto...

View full recipe at My Recipes

Comments

Variations on Cornbread Focaccia

  • Cornbread Focaccia
    • 1 (1/4-oz.) envelope rapid-rise yeast
    • 2 cups self-rising white cornmeal mix
    • 1 tablespoon coarsely chopped fresh rosemary
    • +7 other ingredients

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