TARALLI al FINOCCHIO

Olive Oil and Fennel Bread Rings - Makes 30

• 350g “00” flour, plus extra, for dusting
• 100ml extra-virgin olive oil?
• 100ml dry white wine?(you can use red for a deep colour)
• 1 tsp salt flakes
• 2 tbsp fennel seeds
   

1. Place all the ingredients in a large bowl and mix together well. Turn out onto a lightly floured surface and knead for 3-4 minutes or until a smooth ball forms. The more you knead, the more the gluten develops, turning the dough into a soft pliable ball. Wrap the dough in a tea towel and stand at room temperature for 30 minutes to allow the gluten in the flour to relax
2. Preheat the oven to 200°C and line a large baking tray with baking paper
3. Cut the rested dough into 30 pieces and roll each one into a thin rope. Twist the ends to make the characteristic taralli shape
4. Half-fill a large, deep, heavy-based frying pan with water and bring to the boil. Add the taralli in batches and gently poach for 2-3 minutes
5. Once they float to the top, lift out with a slotted spoon and place them on the lined tray
6. Bake for 20-25 minutes or until golden and glistening. Remove from the oven and cool completely and store in an airtight container for as long as they last