Cornbread Focaccia Recipe

Name: Cornbread Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4-oz.) envelope rapid-rise yeast; 1 cup warm water (100u00b0 to 110u00b0); 1 tablespoon 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 (14.5-oz.) can fire-roasted diced tomatoes, drained; 1/3 cup shredded Parmesan cheese; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1 (1/4-oz.) envelope rapid-rise yeast
1 cup warm water (100u00b0 to 110u00b0)
1 tablespoon 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 (14.5-oz.) can fire-roasted diced tomatoes, drained
1/3 cup shredded Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

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 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 a baking sheet. Place dough on baking sheet, and roll into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 Tbsp.). Cover with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 45 minutes.
4
Preheat oven to 400u00b0. Brush dough with balsamic vinegar. Gently press end of a wooden spoon into top of dough, forming indentations. Top with tomatoes and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 Tbsp. oil.
5
Bake at 400u00b0 for 20 minutes or until golden and cheese is melted. Cool 5 minutes, and cut into squares.

404

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 1 (1/4-oz.) envelope rapid-rise yeast, 1 cup warm water (100u00b0 to 110u00b0), 1 tablespoon 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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