Moroccan Olive Bread

Directions

1. 1
   In a small bowl, mix the yeast with 1/4 cup of the water and let stand for 5 minutes.
2. 2
   Sift the 2 1/2 cups of flour into a medium bowl.
3. 3
   Stir in the salt and anise.
4. 4
   With a wooden spoon, stir in the yeast and the remaining 3/4 cup of water until a raggy dough forms.
5. 5
   Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes.
6. 6
   With lightly floured hands, shape the dough into a ball, then flatten it into a 7-inch disk.
7. 7
   Press the olives into the top of the loaf.
8. 8
   Set the bread on a lightly floured baking sheet and let rise in a warm place for 1 1/2 hours, or until doubled in volume.
9. 9
   Preheat the oven to 400.
10. 10
    Bake the bread for about 45 minutes, or until it sounds hollow when tapped on the bottom.
11. 11
    Transfer the bread to a rack and let cool slightly before serving.