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    You are in: Home / Recipes / Sweet Provençal Flatbread With Anise Seeds Recipe
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    Sweet Provençal Flatbread With Anise Seeds

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    dicentra's Note:

    A friend of mine posted a link to this on her Face Book page. Posting here for safe keeping. From the Verdant Eats blog. The recipe originally comes from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoey Francois

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    Units: US | Metric

    • 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


    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.

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    Nutritional Facts for Sweet Provençal Flatbread With Anise Seeds

    Serving Size: 1 (2071 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3946.5
    Calories from Fat 606
    Total Fat 67.3 g
    Saturated Fat 9.3 g
    Cholesterol 0.0 mg
    Sodium 10528.5 mg
    Total Carbohydrate 725.1 g
    Dietary Fiber 37.6 g
    Sugars 79.0 g
    Protein 107.8 g

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