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Fennel Foccacia

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Submitted by Lutie

YIELD

44 slices

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 907.2
POUNDS G BREAD DOUGH
frozen
½ 118
CUP ML OLIVE OIL
1 1
X X CORNMEAL *
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
2 1E+1
TEASPOONS ML FENNEL SEEDS

Directions

Heat oven to 475 degrees F.

Divide dough in half.

Spread 2 Tb oil in each of two 10 x 15 inch cookie pans (with sides) and sprinkle with cornmeal.

Press dough into pans and tap surafce with your fingers for a dimpled top.

Drizzle remaining oil over dough.

Combine salt, pepper and 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 1000 37% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 2006mg 84%
Total Carbohydrate 46g 46%
Dietary Fiber 7g 29%
Sugars g
Protein 41g
Vitamin A 5% Vitamin C 1%
Calcium 15% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Sugar-Free
 

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