Piece of Pizza Pie Herb Garden: Fennel Olive Focaccia with Marjoram

Serves 4 to 6

This savory flat bread evokes the sights and fragrances of the Italian countryside.

  • 1 tablespoon fennel seeds, lightly toasted
  • 16 to 20 Kalamata olives, pitted and halved
  • 10 to 12 marjoram sprigs, leaves chopped, about 2 tablespoons
  • 1 batch Master Recipe, mixed but not kneaded
  • Semolina, flour or cornmeal for dusting the paddle
  • 1 to 2 tablespoons extra-virgin olive oil
  1. Knead the fennel seeds, olives and marjoram into the dough. Let it rise and shape it on a baking sheet according to the Master Recipe. Fifteen minutes before baking, preheat the oven to 425°F. Stretch the dough to its final dimensions of about 10 by 15 inches, cover it with a damp tea towel, and let it rest in a warm place until doubled in bulk.
  2. Just before baking, dimple the dough with your knuckles and drizzle with the olive oil. Bake for 20 minutes, or until the focaccia is light golden brown. Remove to a rack, then cut and serve warm or at room temperature.

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