CORTE BOZZINI

CHOOSE A REGION OF ITALY

For 4-6 servings:

• 2 1/2 ts Dried yeast
• 1 c Dry white wine, warmed
• 1/2 c Olive oil
• 3 3/4 c Unbleached all-purpose flour
• 1 1/2 ts Fennel seeds or 2 ts Cracked black peppercorns

Stir yeast into the warmed wine & let proof for 10 minutes. Stir in the olive oil & add then add the flour, salt, fennel/pepper. Mix until the dough comes together, knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it from sticking. Knead until the dough is smooth & responsive. Place in a lightly oiled bowl, cover & let rise until puffy but not doubl ... continue