Fennel Foccacia

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Title: Fennel Foccacia
Yield: 64 Slices
Categories: Bakery, Italian, Appetizers


2 lb Frozen bread dough
1/2 c Olive oil
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

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

"First" magazine, January 11, 1993

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