Moroccan Olive Bread

1. 1

   In a small bowl, mix the yeast with 1/4 cup of the water and let stand for 5 minutes.

2. 2

   Sift the 2 1/2 cups of flour into a medium bowl.

3. 3

   Stir in the salt and anise.

4. 4

   With a wooden spoon, stir in the yeast and the remaining 3/4 cup of water until a raggy dough forms.

5. 5

   Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes.

6. 6

   With lightly floured hands, shape the dough into a ball, then flatten it into a 7-inch disk.

7. 7

   Press the olives into the top of the loaf.

8. 8

   Set the bread on a lightly floured baking sheet and let rise in a warm place for 1 1/2 hours, or until doubled in volume.

9. 9

   Preheat the oven to 400.

10. 10

    Bake the bread for about 45 minutes, or until it sounds hollow when tapped on the bottom.

11. 11

    Transfer the bread to a rack and let cool slightly before serving.

No additional tips available.