Moroccan · Bread
Fennel Seed Bread
A soft, aromatic table loaf studded with fennel and anise seeds, common in Moroccan and wider Maghrebi baking where the licorice warmth of fennel scents the whole kitchen. The seeds perfume the crumb and dot the sesame-flecked crust, making a bread that is lovely with cheese, olives or morning coffee.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 8
- Level
- Medium
Ingredients
- 350 g bread flour and 150 g fine semolina
- 1 1/2 tsp salt, 1 tsp sugar, 7 g dried yeast
- 1 tbsp fennel seeds and 1 tsp anise seeds, lightly crushed
- About 300 ml warm water
- 2 tbsp olive oil
- Sesame seeds, to top
Method
- 1
Mix
Combine the flour, semolina, salt, sugar, yeast and crushed fennel and anise seeds.
- 2
Knead
Add the water and oil and knead 10 minutes to a smooth, elastic dough.
- 3
Rise
Cover and rise about 1 hour until doubled.
- 4
Shape and prove
Shape into a flat round, brush with water, scatter sesame seeds, prick with a fork and prove 30 minutes.
- 5
Bake
Bake at 220°C for 25–30 minutes until golden and hollow underneath.
Chef's tips
- Crush the seeds lightly to release their oils, but leave some whole for texture and bursts of flavour.
- Toast the fennel seeds briefly first for a deeper, rounder aroma.
Frequently asked questions
Can I use only fennel seeds?
Yes — anise is a common partner but optional; a full tablespoon of fennel alone gives a lovely aromatic loaf.
What does it pair with?
Fennel bread is excellent with fresh cheese, honey, olives and mint tea, and holds up well toasted.