Fennel Foccacia

Title:
Fennel Foccacia

Yield:
64 Slices

Categories:
Bakery,
Italian,
Appetizers




Ingredients:





     2 lb Frozen bread dough


   1/2 c  Olive oil


          Cornmeal


     2 ts Salt


     1 ts Pepper


     2 ts Fennel seed






 Heat oven to 475F.  Divide dough in half.  Spread 2 Tb oil in each of


 two 10" x 15" cookie pans (with sides) and sprinkle with cornmeal.


 Press dough into pans & tap surafce with your fingers for a dimpled


 top.


 


 Drizzle remaining oil over dough. Combine salt, pepper & fennel seeds.


 Sprinkle over the dough.  Bake until golden brown, about 10 minutes.


 Cut into wedges (22 per cookie sheet). Serve warm or at room


 temperature.


 


 "First" magazine, January 11, 1993


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip