Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 2-cup glass measuring cup, stir together the warm water, 3 tablespoons of the oil, the yeast, and honey; let stand about 5 minutes or until mixture is foamy.
Meanwhile, in a large bowl, stir together 2-1/2 cups of the flour, the cornmeal, orange peel, fennel seeds, and salt. Make a well in the center of flour mixture. Gradually add yeast mixture, stirring until mixture starts to come together.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
Lightly grease a 15x10x1-inch baking pan. Gently press dough onto the bottom of the prepared baking pan. Sprinkle with dried cherries; press lightly. Using floured fingers, make 1/2-inch-deep indentations every 2 inches in dough. Cover and let rise in a warm place for 20 minutes.
Preheat oven to 450°F. Drizzle dough with the remaining 3 tablespoons oil; sprinkle with turbinado sugar. Bake for 15 to 18 minutes or until focaccia is brown and crisp. Cool slightly in pan on a wire rack. Cut into squares. Serve warm or at room temperature.