Ingredients
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⅔ cup (165 ml) plus 1 cup/240 ml warm (105° to 115°F/40° to 45°C) Water
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1 package (2¼ tsp) active dry Yeast
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½ cup (120 ml) extra-virgin Olive Oil
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5 cups (640 g) all-purpose/plain Flour
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3½ tsp Salt
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1 tbsp Fennel Seeds
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1 tbsp Sesame Seeds
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1 tsp Cumin Seeds
Directions
This easy-to make flat bread has a seeded, salty top, making it irresistible. The fennel seeds echo the anise flavor of the fennel in the soup.
Steps
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1
Done
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Pour the ⅔ cup/165 ml warm water into a 4-cup/960‑ml glass measure. Sprinkle the yeast over the water and stir until dissolved. Let stand for 5 minutes, or until foamy. Stir in the 1 cup/240 ml warm water and ¼ cup/60 ml of the olive oil. |
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2
Done
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In a food processor, pulse the flour and 2½ tsp of the salt to blend. With the machine running, gradually add the yeast mixture and process until the dough forms a sticky ball. |
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3
Done
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Turn out the dough on a floured surface and knead for 3 minutes, or until the dough is smooth and elastic. Form the dough into a ball and place in an oiled large bowl, turning the dough to coat it with oil. Cover with plastic wrap and place in a warm place to rise until doubled, about 1 hour. |
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4
Done
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Turn the dough out on the floured surface and roll it out into an 11-by-14-in/28-by-35.5-cm rectangle. Press the dough into a baking sheet/tray or jelly-roll/Swiss roll pan of the same size. Cover completely with an oiled piece of plastic wrap and let rise until it reaches the top of the rim, about 1 hour. |
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5
Done
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Adjust an oven rack in the center of the oven. Preheat the oven to 425°F/220°C/gas 7. In a small, dry frying pan, stir the fennel, sesame, and cumin seeds over medium heat for 5 minutes, or until they release their fragrance. Do not let brown. Pour into a small bowl and stir in the remaining ¼ cup/60 ml olive oil. |
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6
Done
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Make indentations about ½ in/12 mm deep with your fingertips all over the dough. Brush the seeded oil mixture evenly over the dough. Sprinkle with the remaining 1 tsp salt and bake until golden, about 20 minutes. Remove from the oven and slide the focaccia out of the pan onto a wire rack/cake cooler to cool. Cut into squares to serve. |
