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Cornbread Focaccia


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1 (1/4-oz.) envelope rapid-rise yeast

1 cup warm water (100° to 110°)

1 tablespoon sugar

2 cups all-purpose flour

1/2 cup plain yellow cornmeal

1 tablespoon chopped fresh rosemary

1 teaspoon salt

3 tablespoons olive oil, divided

1 tablespoon balsamic vinegar

1 (14.5-oz.) can fire-roasted diced tomatoes, drained

1/3 cup shredded Parmesan cheese

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

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