Fennel, Kalamata, Rosemary And Pecorino Focaccia Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
522
FAT
118%
CHOL
11%
SOD
79%

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Ingredients for 6 servings

1 1/2 cups sliced fennel

2 teaspoons sugar

1/2 teaspoon freshly ground black pepper

1/4-ounce active dry yeast

6 tablespoons warm water

1 tablespoon fresh rosemary nettles

2 cups bread flour

1/2 cup grated Pecorino Romano

2 teaspoons salt

11 tablespoons extra-virgin olive oil

1/4 cup pitted and chopped kalamata olives

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