Anise Focaccine

1. 1

   In a small bowl stir together warm water and yeast and let stand until foamy, about 5 minutes.

2. 2

   In a dry small heavy skillet toast fennel seeds over moderately high heat, stirring, until fragrant and several shades darker, being careful not to burn them.

3. 3

   In a large bowl whisk together 5 1/2 cups flour, salt, and pepper.

4. 4

   Make a well in center and add yeast mixture, 2 tablespoons oil, fennel seeds, and liqueur.

5. 5

   Using a wooden spoon first and then your hands, blend in liquid until a dough is formed.

6. 6

   On a lightly floured surface knead dough, adding flour if dough is sticky, 10 minutes, or until smooth and satiny.

7. 7

   Put dough in a large bowl and let rise, loosely covered, in a warm place 1 hour, or until doubled in bulk.

8. 8

   Preheat oven to 500 F. and oil two shallow baking pans.

9. 9

   In a small bowl beat together egg and 2 tablespoons water to make an egg wash.

10. 10

    Punch dough down and roll into 1-inch balls.

11. 11

    Arrange fennel balls about 1-inch apart in pans and brush with egg wash. Bake fennel balls 10 minutes, or until golden, and cool.

12. 12

    Just before serving, in a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and heat half of fennel rolls, stirring, 2 minutes, or until heated through.

13. 13

    Transfer fennel rolls as heated to a basket lined with paper towels and sprinkle with salt, tossing to coat.

14. 14

    Repeat procedure with remaining 2 tablespoons oil and fennel rolls.

* Per serving · 4 servings · Values may vary.