Anise Focaccine

• 1 3/4 cups warm water (105 -115 F.)
• 2 1/2 teaspoons (a 1/4-ounce package) active dry yeast
• 2 tablespoons fennel seeds
• 5 1/2 cups organic unbleached bread flour* or unbleached all-purpose flour plus additional if necessary
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper, or to taste
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons Pernod or other anise-flavored liqueur
• 1 large egg
• 2 tablespoons water
• *Available at special foods shops.

1. In a small bowl stir together warm water and yeast and let stand until foamy, about 5 minutes.
2. In a dry small heavy skillet toast fennel seeds over moderately high heat, stirring, until fragrant and several shades darker, being careful not to burn them.
3. In a large bowl whisk together 5 1/2 cups flour, salt, and pepper.
4. Make a well in center and add yeast mixture, 2 tablespoons oil, fennel seeds, and liqueur.
5. Using a wooden spoon first and then your hands, blend in liquid until a dough is formed.
6. On a lightly floured surface knead dough, adding flour if dough is sticky, 10 minutes, or until smooth and satiny.
7. Put dough in a large bowl and let rise, loosely covered, in a warm place 1 hour, or until doubled in bulk.
8. Preheat oven to 500 F. and oil two shallow baking pans.
9. In a small bowl beat together egg and 2 tablespoons water to make an egg wash.
10. Punch dough down and roll into 1-inch balls.
11. Arrange fennel balls about 1-inch apart in pans and brush with egg wash. Bake fennel balls 10 minutes, or until golden, and cool.
12. Just before serving, in a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and heat half of fennel rolls, stirring, 2 minutes, or until heated through.
13. Transfer fennel rolls as heated to a basket lined with paper towels and sprinkle with salt, tossing to coat.
14. Repeat procedure with remaining 2 tablespoons oil and fennel rolls.

warm water, active dry yeast, fennel seeds, flour, coarse salt, freshly ground black pepper, extravirgin olive oil, liqueur, egg, water

Taken from www.epicurious.com/recipes/food/views/anise-focaccine-100661 (may not work)