---------- Recipe via Meal-Master (tm) v8.01
       Title: Fennel Foccacia
  Categories: Bakery, Italian, Appetizers
       Yield: 64 slices
       2 lb Frozen bread dough
     1/2 c  Olive oil
       2 ts Salt
       1 ts Pepper
       2 ts Fennel seed
   Heat oven to 475F.  Divide dough in half.  Spread 2 Tb oil in each of
   two 10 x 15 cookie pans (with sides) and sprinkle with cornmeal.
   Press dough into pans & tap surafce with your fingers for a dimpled
   Drizzle remaining oil over dough. Combine salt, pepper & 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
   “First” magazine, January 11, 1993