Recipe-50-Olive Oil Rosemary Cornbread Focaccia
Easy to make and utterly delish this is a hybrid of the classic cornbread and a Mediterranean herb infused focaccia with extra virgin olive oil and rosemary. Paired with a bowl of Keevo to dip in, it’s a wonderful wine accompaniment, and you can customize it easily to use up anything and everything you’ve got in your pantry or fridge. From herbs, to cheese, dried tomatoes, olives or deli meat, the options are endless!
Preheat the oven to390°F and grease a loaf pan with a teaspoon of the olive oil. Dust with a bit of flour.
- Whisk all the ingredients together in a mixing bowl to get a dough. Add more flour if it’s too sticky.
- Knead for a minute and transfer into the prepared baking pan. Press down with your hands to flatten.
- Bake in the preheated oven for about 25 minutes until golden brown.
Serve hot or at room temperature with a bowl of extra virgin olive oil to dip in.
Products used in this Recipe: