Fennel & Orange Zest Focaccia with Anise Seeds

Fennel & Orange Zest Focaccia with Anise Seeds ingredients

• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tbsp Honey
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1 whole Medium fennel bulb
• 1 tbsp Orange zest
• 1 tsp Anise seeds
• 1 tsp Flaky sea salt
• 3 tbsp Extra virgin olive oil

How to make Fennel & Orange Zest Focaccia with Anise Seeds

1. Start the focaccia dough: In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tbsp honey. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1.5 tsp fine sea salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then knead in the bowl for 2-3 minutes until all flour is incorporated.
3. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size and is bubbly.
4. While the dough rises, prepare the fennel: Trim the fronds from 1 medium fennel bulb (reserve some for garnish if desired). Halve the bulb and thinly slice it using a mandoline or a very sharp knife. In a small bowl, toss the sliced fennel with 1 tbsp of the extra virgin olive oil for the topping.
5. Pour 2 tbsp extra virgin olive oil into a 9x13-inch baking pan and spread it evenly over the bottom and sides. Gently transfer the risen focaccia dough into the prepared pan, turning to coat lightly with oil.
6. Stretch the dough gently to fill the pan, or push it out to the edges. Cover loosely with plastic wrap and let it rest for another 30 minutes to an hour in a warm spot.
7. Once the dough has rested, preheat your oven to 425°F (220°C). Drizzle any remaining topping olive oil over the dough, then use your fingertips to gently press dimples all over the surface.
8. Evenly scatter the thinly sliced fennel over the dimpled dough. Sprinkle with 1 tbsp orange zest, 1 tsp anise seeds, and 1 tsp flaky sea salt.
9. Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The fennel should be slightly tender and the crust deeply golden.
10. Remove from the oven and let the focaccia cool in the pan for 10 minutes before transferring to a cutting board. Slice and serve warm or at room temperature.

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