Cornbread Focaccia

Name: Cornbread Focaccia
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

11 ingredients

1 steps

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

Directions

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.

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