Time: 2 hours.
Complexity: easily
Servings: 6-8

This fluffy and aromatic Italian focaccia uses both fennel seeds and root. The toasted seeds are mixed into a yeast dough, and the root is cut into thin strips and spread on top of the flattened dough along with traditional focaccia toppings—extra virgin olive oil and coarse salt flakes. The finished focaccia is served as an appetizer or in place of regular bread with entrees.

Ingredients:

• 2 teaspoons fennel seeds
• 3.5 cups premium flour + extra for work
• 1 and 1/4 cups warm water
• 0.5 cup + 1 tablespoon extra-virgin olive oil + extra for the bowl
• 1.5 tsp. fast-acting yeast (7g packet)
• 1 teaspoon of sugar
• 1.5 tsp coarse salt
• Half a fennel root, thinly sliced, with the center removed (about 1 cup)
• Salt flakes, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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fennel seeds, premium flour, yeast, sugar, fennel bulb

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Preparation:

Step 1
• In a small dry skillet over medium heat, toast the fennel seeds, stirring, until golden brown, about 3 minutes. In a large bowl, combine the flour, water, 3 tablespoons olive oil, yeast, sugar, coarse salt, and toasted fennel seeds. Stir with a wooden spoon and knead into a dough.
Step 2
• Turn the dough out onto a lightly floured work surface, dust it with flour, and knead, stretching and folding the dough onto itself, until smooth and elastic, 5-10 minutes (dust with more flour if necessary). Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1-1.5 hours.
Step 3
• Grease the bottom and sides of a 22x32cm nonstick baking pan with 3 tablespoons of olive oil, allowing any excess to drip onto the bottom. Transfer the dough to the prepared pan and press it into the sides with your fingers (it should almost fill the pan). Cover and let rise again for about 1 hour.
Step 4
• Unfold the dough and use your fingers to make deep indentations all over the surface. Sprinkle the dough with fennel and drizzle with the remaining 3 tablespoons of olive oil, making sure to get it into the indentations. Sprinkle with flaky salt. Cover and return to a warm place until small bubbles appear in the dough, about 30 minutes. Meanwhile, preheat the oven to 230°C (450°F).
Step 5
• Uncover the dough and bake until golden brown, about 35 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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