Cornbread Focaccia Recipe

Name: Cornbread Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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; 1/4 teaspoon fresh ground pepper

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (1/4 ounce) envelope fast rise yeast, 1 cup warm water (100 - 110 degrees), 1 tablelspoon sugar, 2 cups all-purpose flour, and more.

Yes, Cornbread Focaccia falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Focaccia

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