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1
Combine the yeast and water in the bowl of an electric mixer.
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2
Let it rest until frothy, about 15 minutes.
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3
Using the paddle attachment, incorporate the flours into the yeast mixture.
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4
Beat in the salt and fennel.
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5
Switch to the dough hook and knead for 5 to 7 minutes.
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6
Remove the dough and place it into a lightly oiled bowl, turning to coat.
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7
Cover the dough with plastic and allow it to rise until doubled, about 1 hour.
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8
Punch the dough down, cover, and let it rise a second time until doubled, about 45 minutes.
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9
Turn the risen dough out onto a work surface and divide it into 8 balls aproximately 3 ounces each.
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10
Place the balls on a floured cookie sheet, cover with a damp towel, and let them rest for 20 minutes.
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11
On a lightly floured work surface roll the balls out, dusting with flour as needed.
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12
Roll into 7-inch disks.
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13
Prepare a hot charcoal or stove top grill.
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14
Lightly brush the disks with olive oil.
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15
Place the disks, oiled side down on the grill.
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16
The breads will begin to rise almost immediately.
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17
When golden brown on 1 side, flip the breads over, brush again and cook until brown.
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18
Remove from the grill and serve warm.
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19
VARIATIONS: Calzones: Place 2 to 3 tablespoons of a mixture of freshly grated Parmesan and coarsely ground black pepper and fold over.
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20
Pizzas: After turning top with a simple tomato sauce made with fresh basil and roasted garlic.
