Cornbread Focaccia

Photo: Jennifer Davick; Styling: Lydia Purcell
A sprinkling of yeast is stirred into the batter—but there's no rise time or kneading.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 30 Minutes

Ingredients

2 cups self-rising white cornmeal mix
2 cups buttermilk
1/2 cup all-purpose flour
1 (1/4-oz.) envelope rapid-rise yeast
2 large eggs, lightly beaten
1/4 cup butter, melted
2 tablespoons sugar
1 cup crumbled feta cheese
1 cup coarsely chopped black olives
3/4 cup grape tomatoes, cut in half
1 tablespoon coarsely chopped fresh rosemary

Preparation

1. Preheat oven to 375°. Heat a well-greased 12-inch cast-iron skillet in oven 5 minutes. Stir together cornmeal mix and next 6 ingredients just until moistened; pour into hot skillet. Sprinkle with feta cheese, olives, tomatoes, and rosemary. Bake 30 minutes or until golden brown.

Note:

September 2009