Orange-Cumin Focaccia

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0), divided
• 1 cup warm orange juice (110u0b0 to 115u0b0)
• 4 tablespoons olive oil, divided
• 2 tablespoons grated orange zest
• 3 cups bread flour
• 1 cup whole wheat flour
• 3 teaspoons ground cumin
• 2 teaspoons coarsely ground pepper
• 1 teaspoon salt

1. 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 zest 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).
2. 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.
3. Punch dough down. Divide in half. Shape each into a ball, then flatten each into a disk. Cover and let rest for 5 minutes. Grease two
4. ; 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.
5. Bake at 375u0b0 for 20-25 minutes or until golden brown. Remove to wire racks to cool.

active dry yeast, water, orange juice, olive oil, orange zest, bread flour, whole wheat flour, ground cumin, ground pepper, salt

Taken from www.tasteofhome.com/recipes/orange-cumin-focaccia/ (may not work)