Aniseed rusk

• 250 gr flour
  
• 1/2 cup lukewarm bottled water
  
• 15 gr fresh yeast
• 1/4 cup extra virgin olive oil
• 1 t. sugar
• salt
  
• 1 t. aniseed
  

Stir yeast in lukewarm water.

Combine water yeast mixture with olive oil.

Add gradually flour then sugar and salt.

Add aniseed and knead well. The dough should be soft and smooth.Push the dough gently and flip it over to the other side.

Cover the dough with a kitchen towel and let it rise about 30 minutes.

Put in half and shape into rolls(like a log.

Bake at preheated oven with 180° C for 25 minutes on un greased cooky sheet.

Put the baked rolls onto a cutting board to slice them diagonally about 2 cm in diameter.

Bake in a 120 ° C oven for one hour.