Cornbread Focaccia

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Another one from southern living. see recipe #395189 as a good substitute for canned; don't forget to season the tomatoes.

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Steps

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

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Stir together 2 cups flour and next 3 ingredients in a large bowl.

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Stir in yeast mixture and 2 tablespoons oil until well blended.

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Turn dough out onto a well-floured surface and knead until smooth and elastic.

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Place in a well-greased bowl , turning to grease top.

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Cover with plastic wrap and let stand 15 minutes.

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Sprinkle cornmeal onto well greased baking sheet.

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Place dough on baking sheet and roll into a 12-inch square , sprinkling with flour as needed to prevent sticking.

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Cover with plastic wrap and let rise in warm place , free from drafts for 45 minutes.

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Preheat oven 400 degrees.

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Brush dough with balsamic vinegar.

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Gentilly press end of a wooden spoon into top of dough , forming indentions.

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Top with tomatoes , garlic and cheese.

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Sprinkle with salt and pepper.

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Drizzle with remaining 1 tablespoon oil.

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Bake 400 degrees for 20 minutes or until golden and cheese is melted.

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Cool 5 min.

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Ingredients

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fast rise yeast, warm water, sugar, all-purpose flour, yellow cornmeal, fresh rosemary, salt, olive oil, balsamic vinegar, diced tomatoes, garlic clove, parmesan cheese, kosher salt, fresh ground pepper