King Cake

WARNING!  Scrumptious delight ahead!  You might gain about 10 pounds feasting your eyes on this

I’m pretty sure I did

A king cake is very much like a cinnamon roll.  The dough is rolled out into a large rectangle, spread with a sugar & cinnamon mixture, then rolled up, jelly roll style.  The ends are brought together into a circle (or crown).

Fresh out of the oven
Fresh out of the oven
Powdered sugar glaze
Powdered sugar glaze
First slice...
First slice…

Before last month, I’d never even heard of a King Cake.  I stumbled on a recipe in my church bulletin.  It was lacking, so I did a bit of research online to answer the questions I had with the bulletin recipe.  This is my second attempt.  It is decidedly better than the first go.  


Garlic Herb Focaccia

Want focaccia?  Right here I’ve got an easy, no-fail recipe.  All you do is mix, rise, stretch and rise again before baking.  Give it a whirl and let me know how it works for you…


  • 2-¼ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon yeast
  • 2 teaspoons table salt
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1-¼ cups water
  • 3 Tablespoons olive oil
  • ¼ cup olive oil (you may not need all of this)
  • coarse salt



Preheat your oven to “warm” – anywhere between 150º-200º F – while you proceed with steps 2 – 6.  When preheated, be sure to turn the oven OFF.

Measure both flours, yeast, salt, garlic powder and dried oregano into the bowl of your food processor.  Pulse about 10 times.

In a 2-cup (or larger) measuring cup, pour in water and the 3 Tbsp olive oil.  With machine running, pour in water & oil.  After about 10-15 seconds, all the ingredients are wet and the dough comes together. It is wet and sticky.

Dump mixture into an oven safe bowl. Cover tightly with plastic wrap.  Let rise for at least an hour in your warm oven.


When your dough has risen, take 2 Tbsp of the TOPPING olive oil and pour onto a rimmed baking sheet that is lined with parchment paper.  Get a bit of this oil on your hands, remove the dough from your bowl and shape into a rough ball.  Coat the dough with the oil on the baking sheet.  With your oily hands, stretch the dough as much as you can.  Then, wash your hands and cover the dough and baking sheet with plastic wrap.

Let dough rest a little while then stretch again.  (The beauty of covering it with the plastic wrap is you don’t have to wash your hands before and after every time you stretch the dough a bit more.)  This may take a while.  Be patient.

When the dough has been stretched as much as your baking sheet will allow, let it rise undisturbed for at least 30 minutes.  Meanwhile, preheat your oven to 450º F.

Before removing plastic wrap, dimple the dough surface with your fingertips. Then, uncover the dough and drizzle as much or as little of the remaining olive oil over the dough.  Sprinkle with coarse salt, to taste.

Bake for 10-15 minutes to desired golden brown color.

Enjoy as an appetizer or meal accompaniment.  (I can’t advise you on what to do with leftovers because we never have any!)