Olives and Parmesan Cornbread Focaccia
Drum Rolls!!! Last Day of Thanksgiving Countdown! Happy Thanksgiving Everyone!
Posted By Savita
If you have not planned a Thanksgiving Dinner bread yet, I have this figured out for you. Sharing with you rustic cornbread Focaccia, perfumed with rosemary and topped with salted olives and parmesan.
Good news!! This bread has great rustic taste and texture, yet it does not require any pre-planning! Active bread making time is about 15 minutes (or less if you using dough machine), rest is in-active bread rising and cooking time. So, just bring home 1 packet Instant Yeast, some fine ground corn meal, olives and parmesan, and enjoy a great tasting bread for Thanksgiving Dinner.
If you have planned Dinner Rolls for main dinner, you can also serve this bread in starters with some olive oil and balsamic vinegar for dipping.Today, I am wrapping up 15th Day of Thanksgiving Countdown at ChefDeHome. I hope you have enjoyed some great recipes and meals with me.
In glance, here's all the countdown recipes for you!
Day 14 - Healthy Thanksgiving Dinner for two or More!
Day 13 - Thanksgiving Dinner for Two
Day 12 - Potatoes, Squash and Poblano Curry Hash
Day 11 - Roasted Garlic and Tomatoes Soup
Day 10 - Make-Ahead Thanksgiving Dinner Breads and Rolls
Day 9 - Some of my Favorite Thanksgiving Recipes This Year
Day 8 - Roasted Chicken alla Limoncello
Day 7 - Leftover Stuffing Stuffed Sweet Peppers
Day 6 - Cranberry Chutney with Ginger
Day 5 - Wild Rice, Kale and Mushroom Stuffing
Day 4 - Vegan Kimchi Garlic Asparagus
Day 3 - Easy Cranberry Recipes
Day 2 - Herbed Delicata Squash Gratin
Day 1 - 25 Thanksgiving Sides to Outshine the Turkey
Have a great Thanksgiving and Happy Cooking!
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Olives and Parmesan Cornbread Focaccia
- 1 Instant Dry Yeast (1/4 ounce by weight, 1 packet)
- 3/4 Cup Corn Meal (plain yellow fine ground corn meal, some extra for dusting on sheet)
- 3 tbsp Olive Oil (divided)
- 1/3 Cup Parmesan Cheese (shredded)
- 1/4 Cup Kalamata Olives (thin sliced)
- 1/4 tsp Red Pepper Flakes
- 1 Cup Water (lukewarm water)
- 1 tbsp Sugar
- 1 tbsp Rosemary (fresh, rough chopped)
- 1 tsp Salt
- 2 Cup All-Purpose Flour (I used almost 1 & 3/4 cups of flour)
1. In 1 cup lukewarm water, dissolve sugar, spread yeast and let it foam for 10 minutes, stir once in between.
2. In a mixer with dough hook attached, on in bowl (if kneading with hands), add 2 tbsp olive oil, chopped rosemary, yeast mixture, and salt. Add 1 cup all-purpose flour and 1 cup corn meal. Knead till sticky dough forms. Now add ¼ cup flour at a time till dough comes together and make slightly sticky ball (about 2 minutes). At this stage knead for additional 4-5 minutes.
3. Transfer dough to an oiled bowl, turn upside down, so that dough is completely covered with oil, cover with plastic wrap and leave covered for 15 minutes.
4. Sprinkle cornmeal onto a baking sheet. 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.
5. Preheat oven to 425°. Brush dough with remaining 1 tbsp olive oil. Gently press end of a wooden spoon into top of dough, forming indentations. Top with sliced olives and cheese. Sprinkle with red pepper flakes.
6. Bake for 20-22 minutes or until golden and cheese has melted. Transfer bread to a wire rack to cool down for 5 minutes, cut into squares and serve!
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