Sourdough Cornbread Focaccia with cheese and jalapeno

Retired and spend quality creative time in the kitchen. We stick to chicken, turkey, seafood and vegetarian dishes. My biggest vice would be dark chocolate! Favourite food - Mud Crab; Favourite fruit - Mango; Favourite vegetable - sugar snap peas. Bon Appetit from Down Under

I made chilli, wanted cornbread, yet wanted sourdough Focaccia, so I made a tasty experiment. I give you Sourdough Cornbread Focaccia. Nice crunch from the cornmeal, nice flavour from the sourdough.

3 cups bread flour

1 cup cornmeal

2 cups hot water

1 cup sourdough starter

1.5 tsp salt

2 Tbsp olive oil

Toppings

2 Tbsp olive oil + 1Tbsp coarse cornmeal + 2 Tbsp olive oil

Minced rosemary

Minced garlic

Kosher salt (optional)

Jalapeno rings

Cheese

Mix the dough (I like mixing at bedtime) using a dough whisk or wooden spoon.

Make sure there are no dry pockets.

I use a 14 cup tub.

Cover and leave 8 hours (overnight) on the counter to ferment.

In the morning, place it in the refrigerator until 3 hours before you want to bake it.

Bring it out, and scrape it out with a rubber spatula onto an oiled half sheet pan for ¾"-1" thick, or 9x13" for 1.5"-2"thick.

I sprinkled the pan with polenta or coarse cornmeal on the oil, and then added the dough.

Use oiled hands to spread into the corners, gently.

Cover with an oiled plastic wrap, and proof for 1 to 2 hours.

Top with two Tbsp olive oil, dimple with your fingers, then top with minced garlic, rosemary, jalapeno rings. Bake at 220° C for 20 to 25 minutes, until the edges, begin to brown.

Add a little cheese in the last 5 minutes

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