Cornbread Focaccia

Ingredients

• 1 tablespoon balsamic vinegar 
• 14.5 oz canned tomatoes diced drained canned
• 2 cups flour all-purpose
• 1 tablespoon rosemary leaves fresh chopped
• 0.5 teaspoon kosher salt 
• 3 tablespoons olive oil divided
• 0.3 cup parmesan shredded
• 0.3 teaspoon pepper freshly ground
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 1 cup water (100° to 110°)
• 0.3 oz yeast 
• 0.5 cup cornmeal plain yellow

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• wooden spoon

Directions

1. Combine rapid-rise yeast, warm water, and sugar in a small bowl, and let stand 5 minutes or until mixture bubbles.
2. Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 Tbsp. 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).
3. Place in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let stand 15 minutes.
4. Sprinkle cornmeal onto a baking sheet.
5. Place dough on baking sheet, and roll into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 Tbsp.). Cover with plastic wrap, and let rise in a warm place (85), free from drafts, 45 minutes.
6. Preheat oven to 40
7. Brush dough with balsamic vinegar. Gently press end of a wooden spoon into top of dough, forming indentations. Top with tomatoes and cheese.
8. Sprinkle with salt and pepper.
9. Drizzle with remaining 1 Tbsp. oil.
10. Bake at 400 for 20 minutes or until golden and cheese is melted. Cool 5 minutes, and cut into squares.