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.
