FENNEL FOCCACIA

2 lb frozen bread dough
1/2 cup olive oil
cornmeal
2 tsp salt
1 tsp ground black pepper
2 tsp fennel seeds

Preheat oven to 475 degrees F.

Divide dough in half. Spread 2 Tbsp oil in each of two 10x15-inch cookie pans (with sides) and sprinkle with cornmeal. Press dough into pans and tap surface 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.

Source: First magazine, January 11, 1993