A delicious snack to enjoy as is, these fingers of focaccia can be served with small dishes of tomato sauce (your favorite prepared sauce) alongside, warmed and served in small bowls for dipping. Garlic lovers may want to work in the tender roasted cloves of a small head of garlic, coarsely chopped.
Depending on the size and moisture content of your fennel bulb, you may need to add as much as
Trim the stalks from the fennel bulb, reserving the tender green fronds. Cut the tough base from the bulb, then halve the bulb vertically. Set the fennel halves on
When the fennel is cool, cut away the core and finely chop the flesh. Chop enough of the reserved fennel fronds to make
Put the flour, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment and stir to mix. Make a well in the center. Pour the warm water into the well and sprinkle the yeast over. Let sit until the yeast is frothy, about 5 minutes.
Mix the wet and dry ingredients at low speed for a few seconds, then drizzle the remaining
Lightly oil a rimmed baking sheet. Turn the risen dough out onto a lightly floured work surface and punch it down. Using your palms, press the dough out into a rectangle the size of your baking sheet. Carefully transfer the dough to the baking sheet. Cover the pan with the towel and set aside to rise by about half, about 30 minutes.
Sprinkle the Pecorino cheese over the dough and
© 2010 Cynthia Nims. All rights reserved.