Fennel Foccacia

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.

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