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Cornbread Focaccia
| Preheat oven to 375° |
| 2 cups |
Cornmeal mix, self-rising |
| 2 cups |
Buttermilk |
| 1/2 cup |
Flour, all-purpose |
| 1 envelope |
Yeast, rapid-rise |
| 2 large |
Eggs, slightly beaten |
| 1/4 cup |
Butter, melted |
| 2 tbs |
Sugar |
| 1 cup |
Feta cheese, crumbled |
| 1 cup |
Black olives, coarsely chopped |
| 3/4 cup |
Grape Tomatoes, sliced in half |
| 1 tbs |
Rosemary, fresh, coarsely chopped |
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| Heat a well-greased 12-inch cast-iron skillet in oven
for 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. |
BigPineKey.com 2009
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