Name: Fennel Seed Focaccia with Kalamata Olives
Yield: Makes 1 loaf; 6 to 8 servings
Ingredients: 1 1/4 cups unbleached all purpose flour; 1/4 teaspoon dry yeast; 3/4 cup lukewarm water (95°F to 100°F); 1/4 cup warm water (105°F to 115°F); 1/2 teaspoon dry yeast; 1 cup plus 2 tablespoons cool water (85°F to 90°F); 2 tablespoons olive oil; 5 teaspoons coarse salt; 1 1/2 tablespoons milk; 2 teaspoons fennel seeds, crushed; 3 2/3 cups (about) bread flour; 1 cup pitted Kalamata olives; 2/3 cup chopped, 1/3 cup quartered

Fennel Seed Focaccia with Kalamata OlivesBrian Leatart

This bread uses a yeast starter, which enriches its flavor and texture. Be sure to prepare the starter one day ahead. Humidity makes the crust crisper, so the recipe calls for spritzing the oven with water; simply use a standard spray bottle and tap water.

Recipe notes

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