Sweet Provençal Flatbread With Anise Seeds

Ingredients

• 2 1/4 cups lukewarm water
• 1/2 cup orange juice
• 1/4 cup olive oil
• 1 1/2 tablespoons granulated yeast (2 packets)
• 1 1/2 tablespoons salt
• 1 tablespoon whole anise seed (for the dough, plus more for topping)
• 1/3 cup sugar
• zest from half an orange, removed with a microzester
• 6 1/2 cups unbleached all-purpose flour (can swap out 1 to 2 cups whole wheat or rye)
• flour, for dusting
• water, to paint on top crust

Directions

1. 1

   Mix all ingredients together in a bucket or mixing bowl, cover loosely and allow to rest at room temperature for 2 hours.

2. 2

   Refrigerate for up to two weeks, removing portions as needed for daily loaves. The wet dough can be used at room temperature but is easier to handle when cold.

3. 3

   Cut off a pound of dough (about the size of a grapefruit) with a kitchen scissors or a serrated knife.

4. 4

   Gently form a smooth ball by generously dusting the ball with flour and stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

5. 5

   Using your hands, a rolling pin, and enough dusting flour to prevent sticking, flatten the ball to a thickness of 1/4-inch.

6. 6

   Like pizza (1/8-inch thick dough), these don’t need to rest after you roll them out. Keeping your work surface well-dusted with flour, use a pizza cutter to make eight triangular flatbreads.

7. 7

   Using a spatula or your fingers, lift the triangles onto a greased cookie sheet, a silicone mat, or a pizza peel well-dusted with flour or covered with parchment paper.

8. 8

   Use a pastry brush to paint the triangles with water and sprinkle with anise seeds.

9. 9

   Slide them onto the pre-heated baking stone (or place the cookie sheet or silicone pad on the stone). Pour 1 cup of tap water into the broiler tray and quickly close the oven door.

10. 10

    Bake for 15 to 20 minutes, until richly browned and firm.