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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.
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.
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).
Preheat oven to 450°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.
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.