-
1
In a large bowl, sprinkle the yeast over the warm water.
-
2
Add the sugar or honey, stir to dissolve, and let stand until foamy, about 10 minutes.
-
3
Stir in the room-temperature water, the 1 tablespoon honey, and the 2 tablespoons olive oil.
-
4
Using a wooden spoon or a heavy-duty mixer, add 1 cup of the flour and the salt and mix until smooth.
-
5
Grind the aniseed in a mortar to release the flavors, if using.
-
6
Beat the aniseed or rosemary into the mixture.
-
7
Beat in the remaining 2 1/4 cups flour, 1/2 cup at a time, until the dough comes together in a loose ball.
-
8
Using a heavy-duty mixer fitted with the dough hook, or by hand on a lightly floured board, knead the dough until smooth and elastic, 8 to 10 minutes.
-
9
Put the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a damp tea towel.
-
10
Let rise in a warm place until doubled, about 1 1/2 hours.
-
11
Lightly oil a 14-inch pizza pan.
-
12
Punch down the dough, turn out on a lightly floured board, and knead until smooth, 1 or 2 minutes.
-
13
Roll the dough out into a 14-inch round and place on the pizza pan.
-
14
With a glass turned upside down, cut out a 3-inch round in the center of the dough, then with a pastry scraper or knife, divide the outer circle of dough into fourths.
-
15
Cut each piece into fourths again to make 16 slices.
-
16
Twist each cut strip over and lay it flat.
-
17
Brush the dough with olive oil and sprinkle with the sunflower seeds.
-
18
Stud the end of each strip with an olive or a grape and place several in the center.
-
19
Cover with a tea towel and let rise until doubled, about 45 minutes.
-
20
Preheat the oven to 425F.
-
21
Bake the bread for 20 to 25 minutes, or until golden brown.
-
22
Transfer the bread from the pan to a wire rack to cool.
-
23
Serve warm or at room temperature.
-
24
Pull apart to serve.
-
25
Chestnut flour variation: Substitute 1/2 cup chestnut flour for 1/2 cup of the unbleached flour.
