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1
Melt 1/4 cup butter in heavy medium skillet over medium-low heat.
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2
Add onion and saute until very tender, about 15 minutes.
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3
Transfer to large bowl of electric mixer fitted with dough hook.
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4
Add 1 cup warm water to onion.
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5
Mix in yeast, sugar and salt.
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6
Using mortar and pestle, crush 2 teaspoons fennel seeds.
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7
Add to onion mixture.
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8
Mix in enough flour 1/2 cup at a time to form medium-soft dough.
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9
Knead dough on floured surface until smooth and elastic, about 4 minutes.
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10
Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes.
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11
Butter heavy large baking sheet.
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12
Knead dough briefly.
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13
Divide dough into 4 equal pieces.
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14
Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter.
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15
Arrange rounds on prepared baking sheet.
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16
Rub tops with remaining 2 teaspoons butter.
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17
Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere.
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18
Cover with towel.
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19
Let rise in warm draft-free area until puffy, about 30 minutes.
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20
Meanwhile, preheat oven to 450 F. Bake breads until golden, about 25 minutes.
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21
Serve warm.
