---------- 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
           Corn meal
      2 ts Salt
      1 ts Pepper
      2 ts Fennel seed
 
  Heat oven to 475°F. Divide dough in half. Spread 2 tb oil up sides
  of each of two 10x15" cookie pans and sprinkle with corn meal.
  Press dough into pans & tap surface 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 22 wedges per cookie sheet. Serve warm or at
  room temperature.
  
  Recipe FROM: "First" magazine, Jan 11, 1993
 
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