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
• 1/4 teaspoon fresh ground pepper

Directions

1. 1

   Combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes.

2. 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. 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. 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. 5

   Bake 400 degrees for 20 minutes or until golden and cheese is melted. Cool 5 minutes and cut into squares.