Fennel Focaccia

Fennel Focaccia
Recipe type: appetizers
  • ¼ ounce active dry yeast or ½ ounce fresh yeast
  • 1 cup warm water
  • 3 tablespoons olive oil
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons fennel seeds, coarsely ground
  1. ) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes.
  2. Add the olive oil and stir to combine.
  3. ) In a large mixing bowl or bowl of a stand mixer, combine the flour and salt.
  4. Add the yeast mixture, then add the fennel seeds.
  5. Mix well and knead until the dough is smooth and soft (about 6 minutes).
  6. ) Divide the dough into two equal pieces and ball each piece.
  7. Place the balls of dough on a lightly floured baking sheet or sheet pan.
  8. Dust the tops lightly with flour.
  9. Cover with plastic wrap and a kitchen towel.
  10. Let rise for at least 2 hours.
  11. ) Lift each ball of dough from the baking sheet and press each into a lightly oiled 10-inch round baking pan that has 1-inch-high sides.
  12. Rub the top of the dough with olive oil.
  13. Cover the pans and let the dough rise for 30 minutes.
  14. ) With stiff fingers, punch holes in the top of the dough using two fingers.
  15. Bake the focaccia in a preheated 425°F oven for 25 to 30 minutes, until golden brown and cooked through.