Description

Ingredients:

1/2 oz. dried yeast

1 tsp. sugar

1 c. hot water

12 oz. flour

3 tsp. olive oil

12 Kalamata olives, halved

7 oz. Romano cheese, cubed

1/2 T. fennel seeds, minced

1 tsp. salt

Directions:

Mix the yeast with sugar and 8 T. of water. Ferment in a warm place for 15 minutes. Mix the flour, salt and 1 T. of oil. Now add the yeast mixture and remaining water. Knead the dough until its smooth (approx. 4 minutes). Divide the dough into two equal portions, forming 1/2" thick circles. Now put one circle on a cookie sheet and scatter the cheese, olives and fennel seeds evenly. 

Place the second circle on top and squeeze the edges together to seal it closed and to prevent leaking while cooking. Use a sharp knife to make a few slits on top and brush with remaining olive oil. Sprinkle the remaining cheese and fennel seeds on top. Let rise for 20 to 30 minutes.

Bake in a preheated oven at 400F for 30 minutes or until golden brown. Serve immediately.