---------- 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
            Cornmeal
       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
   top.
   
   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
   temperature.
   
   “First” magazine, January 11, 1993
  
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