Anise flatbread

Anise Flatbread. Photo / Ian Jones

2 1/2 tsp dried instant yeast
2 cups tepid water
3 cups strong flour, sieved twice
2 tsp salt
1 tbsp aniseed
1/4 cup fine polenta
2-2 1/2 cups wholemeal flour
1/4 cup olive oil, blended with 1 tbsp aniseed

1 In a mixing bowl, dissolve the yeast in the water. Stir in the first quantity of flour in three batches. Mix for 1 minute, cover for 1 1/2 hours.

2 Sprinkle over the salt and aniseed, then stir in the polenta and wholemeal flour.

3 Turn out on to the bench and knead for 10 minutes. Place into a greased bowl, cover and prove until doubled in size. Knock back, divide in half, roll into a ball and roll out to 25cm in diameter.

4 Place on to greased and dusted baking sheets, prove for 40 minutes then bake in a preheated 175C oven for 30 minutes.

5 Brush while warm with the aniseed olive oil and extra sea salt flakes.