First posted: Oct 31, 2012

Rosemary Foccacia with Spicy Cumin Hummus


I always think that cumin is one of the most transporting flavours that there is. Just the smell of it conjures up all sorts of colourful images of faraway lands, and bedouin tents, and, and… and you get my drift. And hummus is one of those beautiful foods that needs only a very simple canvas for it to shine. And I like to think that this home made Rosemary Foccacia crusted with shards of sea salt is just that. We tear it into chunks fresh from the oven and slather it with Mediterranean Delicacies hummus that I’ve mixed through with cumin and lemon zest, and we have a feast fit for kings. Perfect food for feeding friends too.



Cooks in:        Serves:4

  • 7ml instant yeast
  • 300g cake or bread flour
  • 1 level tsp sugar
  • Generous pinch of salt
  • 180ml warm water
  • 2 Tbsp olive oil
  • Extra olive oil for brushing the dough
  • 1 heaped tsp sea salt flakes
  • 3-4 sprigs fresh rosemary
For serving
  • 1 tub Mediterranean Delicacies Hummus
  • Pinch of ground cumin
  • 1 tsp lemon zest

What to do

1. Combine all dry ingredients in a bowl (preferably the bowl of your electric mixer with dough hook attached) then slowly add in the oil and water and mix to form a dough.

2. Knead until the dough becomes smooth and elastic, about 3 minutes in an electric mixer, or 8-10 minutes by hand.

3. Lightly grease a large bowl with olive oil or baking spray (I just use the mixing bowl from my mixer) place the dough in the bowl, cover the bowl with cling wrap and leave in a warm place to rise to double its size, about 40 minutes.

4. Once it has doubled in volume, gently knock it down on a lightly floured surface.

5. At this point, pre-heat your oven to 220C. Round up the dough to form a ball and then roll out to desired size and thickness.

6. Lay the dough on a lightly greased baking tray, brush with olive oil, scatter over the sea salt flakes and press in small sprigs of rosemary haphazardly over the surface of the dough. Bake for 15-20 minutes or until lightly golden and cooked through.

7.When cooked and cooled slightly, tear the foccacia bread roughly in two, mix together the cumin, lemon zest and Mediterranean Delicacies Hummus and serve as soon as possible.

This is delicious served fresh out of the oven with an assortment of Mediterranean Delicacies dips for an al fresco lunch or snack, or even alongside more hearty winter soups and stews.

This is originally my Mum's recipe, and we've been gallantly wolfing down chunks of it for years. It's pretty much idiot-proof, so I urge you to give it a go.

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