Fouace

Method

Dissolve the yeast and sugar in warm water and leave for 10 minutes until foamy. Mix flour and salt in a large bowl, then pour in the yeast mixture and olive oil, stirring until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then work in the aniseed. Place in an oiled bowl, cover with a cloth, and leave to rise for 1.5 hours until doubled. Divide the dough into two pieces and shape into flat, rounded loaves, then place on a baking tray. Cover and prove for 45 minutes. Dimple the surface with your fingertips and bake at 200C for 25-30 minutes until golden and hollow-sounding when tapped underneath.