Cornbread Focaccia
Elevate your bread game with this golden, savory Cornbread Focaccia—a delightful fusion of two beloved classics. Featuring a tender crumb with subtle sweetness from yellow cornmeal and granulated sugar, this focaccia offers a unique twist on the traditional Italian favorite. Enhanced with olive oil and optionally topped with fragrant rosemary and crunchy coarse sea salt, it delivers a perfect balance of flavors and textures in every bite. Simple to prepare with instant yeast and a quick rise time, this recipe comes together in under two hours, making it ideal for weeknight dinners or sharing at gatherings. Serve warm alongside hearty soups, fresh salads, or as a stand-alone snack to impress your guests with its rustic charm and irresistible aroma.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water (110°F)
- 1 teaspoon Salt
- 5 tablespoons Olive oil (divided)
- 2 teaspoons Fresh rosemary (optional, for topping)
- 0.5 teaspoon Coarse sea salt (for topping)
Instructions
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, instant yeast, and salt. Stir to mix evenly.
Gradually add the warm water and 3 tablespoons of olive oil to the dry ingredients. Mix until a soft and slightly sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer using the dough hook attachment for 5 minutes on medium speed.
Lightly oil a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, turning it to coat the surface with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking pan with 1 tablespoon of olive oil.
Punch down the risen dough and transfer it to the prepared baking pan. Using your fingers, gently press and stretch the dough to fill the pan evenly.
Drizzle the dough with a little olive oil, then use your fingers to dimple the surface all over. Sprinkle the top with fresh rosemary and coarse sea salt for added flavor.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on top.
Remove the pan from the oven and let the focaccia cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 330.4 g | 120% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 26.4 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
