Taralli With Fennel Recipe

Bloom yeast

In a small bowl, combine the dry white wine (warmed to slightly above room temperature, about 75°F/24°C) and the active dry yeast with the teaspoon of sugar. Stir gently and let sit 5–7 minutes until foamy. (If not foamy, yeast may be inactive; replace.)

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt until evenly distributed.

Make a well in the flour and pour in the foamy wine-yeast mixture and 1/4 cup extra-virgin olive oil. Using a wooden spoon or your hand, incorporate the liquid into the flour until a rough dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If the dough is very sticky, sprinkle up to 2 tablespoons more flour (add sparingly).

Flatten the dough slightly and fold in the fennel seeds and the optional coarse black pepper, distributing them evenly by kneading 1–2 minutes more.

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest 30 minutes at room temperature to relax the gluten (no major rise is necessary).

After the rest, divide the dough into 24 equal pieces (each about 25–30 g). Keep them covered with a towel to prevent drying.

Roll each piece between your palms or on the work surface into a rope about 4–5 inches (10–12 cm) long and roughly 1/4 inch (6 mm) thick. Overlap the ends and press firmly to seal, forming a neat ring. Ensure seams are well sealed so rings don't open in boiling.

Bring 6 cups of water and 1 teaspoon sugar to a gentle boil in a wide pot. Reduce to a simmer. Working in batches of 6–8, drop rings into the simmering water. They will sink then float; simmer for 1 minute on each side (about 2 minutes total per batch). Remove with a slotted spoon and drain briefly on a clean kitchen towel or wire rack.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and brush lightly with 1 tablespoon extra-virgin olive oil (or use a silicon mat).

Arrange the boiled, drained taralli on the prepared baking sheets spacing about 1 inch (2–3 cm) apart. If desired, lightly brush the tops with a tiny amount of olive oil and sprinkle with coarse sea salt or flaky salt.

Bake for 20–25 minutes, then rotate the pans and continue baking another 10–15 minutes until the taralli are deep golden and crunchy. Total bake time should be 30–40 minutes depending on oven and size; they should sound hollow when tapped.

Remove from oven and transfer taralli to a wire rack to cool completely. They will crisp further as they cool.

Store in an airtight container at room temperature for up to 2 weeks.