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Focaccia with Cherries, Fennel, and Orange

Makes: 16 servings
Prep 30 mins Rise 1 hr 20 mins Bake 450°F 15 mins
Focaccia with Cherries, Fennel, and Orange
  • 1  cup  warm water (105 degrees F to 115 degrees F)
  • 6  tablespoons  olive oil
  • 1  package  active dry yeast
  • 1  teaspoon  honey or granulated sugar
  • 2 1/2 - 3  cups  all-purpose flour
  • 1/2  cup  yellow cornmeal
  • 1  tablespoon  finely shredded orange peel
  • 2  teaspoons  fennel seeds, toasted*
  • 1  teaspoon  salt
  • 1  cup  dried tart or sweet cherries, chopped
  • 2  tablespoons  turbinado sugar

1. In a 2-cup glass measuring cup stir together the warm water, 3 tablespoons of the olive oil, the yeast, and honey; let stand about 5 minutes or until mixture is foamy.

2. Meanwhile, in large bowl whisk together 2-1/2 cups of the flour, the cornmeal, orange peel, fennel seeds, and salt. Make a well in the flour mixture and slowly pour in the yeast mixture; stir until dough starts to hold together in a ball.

3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).

4. Preheat oven to 450 degrees F. Adjust oven rack to lower-middle position. Lightly grease a 15x10x1-inch baking pan. Transfer dough to prepared pan. Using your hands, gently pat dough to fit the bottom of the pan. Sprinkle with cherries; lightly press in with your fingers. Firmly press fingertips into dough to make little dimples all over the surface (indentations should remain). Cover and let rise for 20 minutes more.

5. Drizzle dough with the remaining 3 tablespoons oil; sprinkle with the turbinado sugar. Bake for 15 to 18 minutes or until crust is browned and crisp. Cool slightly in pan on a wire rack. Cut into squares. Serve warm or at room temperature.

From the Test Kitchen*To Toast Seeds:
  • To toast fennel seeds, in a small dry skillet cook fennel seeds over medium heat about 5 minutes or until aromatic, stirring frequently.
Nutrition Facts (Focaccia with Cherries, Fennel, and Orange)
  • Servings Per Recipe 16,
  • cal. (kcal) 177,
  • Fat, total (g) 5,
  • sat. fat (g) 1,
  • carb. (g) 30,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 10,
  • pro. (g) 3,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • sodium (mg) 151,
  • Potassium (mg) 125,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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