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Orange-Cumin Focaccia

 Orange-Cumin Focaccia
My family created this southwest inspired bread to go with a themed dinner. The savory focaccia is so versatile—it goes well with chili, barbecued meats, smoked turkey, chipotle glazed ham, and many more hearty entrees.—
16 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1 cup warm orange juice (110° to 115°)
  • 4 tablespoons olive oil, divided
  • 2 tablespoons grated orange peel
  • 3 cups King Arthur Unbleached Bread Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 3 teaspoons ground cumin
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon salt

Directions

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Let stand for
  • 5 minutes. Add the orange juice, 3 tablespoons oil, orange peel and
  • remaining water. Combine 2 cups bread flour, whole wheat flour,
  • cumin, pepper and salt; add to the yeast mixture. Beat until smooth.
  • Stir in 3/4 cup bread flour to form a soft dough (dough will be
  • sticky).
  • Turn out on a floured surface; knead in the rest of bread flour until
  • the dough is smooth and elastic, about 6-8 minutes. Place in a
  • greased bowl, turning once to grease top. Cover and let rise in a
  • warm place for until doubled, about 1 hour.
  • Punch dough down. Divide in half. Shape each into a ball, then

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Orange-Cumin Focaccia (continued)

Directions (continued)

  • flatten each into a disk. Cover and let rest for 5 minutes. Grease
  • two baking sheets; sprinkle with whole wheat flour. Shape each
  • portion into a 10-in. circle. Cover and let rise until doubled,
  • about 25 minutes. With fingertips, make several dimples over top of
  • each dough. Brush with remaining oil.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove to
  • wire racks to cool. Yield: 2 loaves (8 wedges each).
Nutritional Facts: 1 wedge equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.