Fennel Foccacia

Recipe Ingredients

2 lbs	908g / 32oz	Frozen bread dough
1/2 cup	118ml	Olive oil
		Cornmeal
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Pepper
2 teaspoons	10ml	Fennel seed

Recipe Instructions

Heat oven to 475F. Divide dough in half. Spread 2 Tb oil in each of two 10" x 15" cookie pans (with sides) and sprinkle with cornmeal. Press dough into pans and tap surafce with your fingers for a dimpled top.

Drizzle remaining oil over dough. Combine salt, pepper and fennel seeds. Sprinkle over the dough. Bake until golden brown, about 10 minutes. Cut into wedges (22 per cookie sheet). Serve warm or at room temperature.

"First" magazine, January 11, 1993

Source:
Mario Batali

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