Roasted Tomato and Eggplant Focaccia Bread

Ingredients

• 4 Roma tomatoes
• 1 tsp Ground thyme
• 2 T Rosemary
• 1/4 C Olive Oil
• 1/4 tsp Kosher salt
• 3/4 tsp Ground red pepper
• 1 Whole onion
• 7 Garlic cloves
• 1 Serrano pepper
• 48 fl oz Vegetable oil
• 1 Small eggplant
• 12 oz jar Artichokes
• 1/3 C + 1 T Corn starch
• 1 1/4 C Italian bread crumbs
• 1 C Shawnee Best All Purpose Flour
• 1/2 C Shawnee Best Yellow Cornmeal
• 1/4 tsp Salt
• 1/2 tsp Cayenne
• 2 1/2 tsp Garlic
• 1 tsp Oregano
• 1/2 tsp Onion powder
• 1/4 tsp White pepper
• 3T Ground flax seed
• 1/2 C Water
• 1 pint Half & Half creamer
• 2 3/4 oz Shawnee Mills Country Gravy mix
• 1/2 C Parmesan cheese
• 1/2 C Asiago cheese
• 1/2 C Romano cheese
• 2 6.5oz packs Shawnee Mills Pizza Crust Mix
• 8 Basil leaves
• 1 T Smoked paprika
• 1 T Fig balsamic glaze