Cornbread Focaccia

Prep: 15 min., Bake: 30 min. A sprinkling of yeast is stirred into the batter—but there's no rise time or kneading.

Yield: Makes 8 to 10 servings

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.