Phenomenal Cornbread Foccacia

I'm not the best baker in the world and definitely hit and miss with bread.

But this was a definite hit I can hardly wait to make it again! My picture really doesn't do it justice. A vegetarian version apparently comes from Southern Living magazine. I found it on http://www.food.com/ posted by gailanng. It was easy to veganize by removing the parmesan....also used a half whole wheat combo.

Served with a black bean and yam chili, but the leftovers were great on their own. My daughter even took some to school which is saying a WHOLE lot!

r e c i p e

Cornbread Foccacia
2 1/4 tsp fast-rise yeast
1 cup warm water (100-110 degrees)
1 tablelspoon organic sugar
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup plain yellow cornmeal, I used whole grain
1 tablespoon chopped fresh rosemary, or crumble up the same amount dry
1 teaspoon salt
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 14 1/2 ounce can fire-roasted diced tomatoes
1-2 garlic cloves, minced
sea salt
pepper

Combine yeast, warm water and sugar in a small bowl and let stand 5 minutes. Open the tomatoes, place in a colander/strainer and set aside.

....these next dough steps can be done very successfully in a stand mixer.....

Mix together the flour, cornmeal, rosemary and salt in a large bowl; stir in yeast mixture and 2 tablespoons oil until well blended. It will be a sticky dough. Let your mixer knead the dough - or turn it 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 and let stand 15 minutes in a draft free spot.

Sprinkle cornmeal onto well greased baking sheet. Place dough on baking sheet and roll or press into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 tablespoon). It doesn't rise a whole lot past this point, so however thin you roll it out is more or less how it will turn out. Cover with a tea towel and let rise in warm place draft free spot for 45 minutes.

Preheat oven 400 degrees. Brush dough gently with balsamic vinegar. Make a pattern of indents by gently pressing in the tip of a wooden spoon handle. Season the tomatoes with a little S&P if you wish and mix in the garlic. Dot the mixture onto the dough then drizzle with remaining 1 tablespoon olive oil.

Bake 400 degrees for 20 minutes, edges will have begun to brown. Cool 5 minutes and cut into squares.