Prep 1 hr
Cook 20 mins
Another one from Southern Living. See How to Fire Roast Tomatoes as a good substitute for canned; don't forget to season the tomatoes.
- 7.08 g envelope fast rise yeast
- 236.59 ml warm water (100 - 110 degrees)
- 1 tablelspoon sugar
- 473.18 ml all-purpose flour
- 118.29 ml plain yellow cornmeal
- 14.79 ml chopped fresh rosemary
- 4.92 ml salt
- 44.37 ml olive oil, divided
- 14.79 ml balsamic vinegar
- 411.06 g canfire-roasted diced tomatoes, drained
- 1 garlic clove, minced
- 78.07 ml shredded parmesan cheese
- 2.46 ml kosher salt
- 1.23 ml fresh ground pepper
- 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.
This is very good bread, and not so very difficult or time consuming, either. I roasted fresh tomatoes the day before and kept them in the refrigerator until about an hour before I needed them. I used bread, rather than all purpose flour, and needed close to 1/2 cup more flour to get a soft dough that I could knead. Instead of rolling out the dough, I patted and pushed it into two 9-inch square rimmed baking sheets. I also baked the bread at a lower temperature that given because of my small and erratic oven. I'm very happy to have made this on what is becoming the hottest day of summer so far. Thank you very much for sharing your recipe with us.
Although I did use a very large clove of garlic, the recipe was followed & the resulting focaccia was absolutely delicious, & I think the cornbread made it very special, at least it did so for me! This easy-to-prepare recipe is a definite keeper! Thanks for sharing it! [Made & reviewed in Bargain Basement tag]
This is probably the most delicious bread I have ever made! Great combination and fairly simple to prepare as far as bread goes. I goofed a little and rolled it out too much, so it didn't get very tall - really the second rise it didn't move all that much at all. Next time I'll only roll out to about a 10" square and hopefully get some nice high bread. I made this vegan so left out the parmesan cheese, and I subbed 1/2 whole wheat. The tomatoes really shine here, my daughter is taking the leftovers in her school lunch, believe me that's a huge compliment! Thanks for introducing me to this gailanng.