CORNBREAD FOCACCIA
Another one from Southern Living. See Recipe #395189 as a good substitute for canned; don't forget to season the tomatoes.
Provided by gailanng
Categories Yeast Breads
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes.
- 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.
- 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.
- 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.
- Bake 400 degrees for 20 minutes or until golden and cheese is melted. Cool 5 minutes and cut into squares.
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