Fennel Foccacia
Yield
44 slicesPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
bread dough
frozen |
|
| ½ | cup |
olive oil
|
|
| 1 | x |
cornmeal
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 2 | teaspoons |
fennel seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
bread dough
frozen |
|
| 118 | ml |
olive oil
|
|
| 1 | x |
cornmeal
|
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1E+1 | 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.
