For one loaf
• 500 g of type 55 flour
• 1 teaspoon of salt
• 20 g of fresh baker's yeast
• 15 cl of water
• 1 teaspoon of HB pastis
• 2 tablespoons of olive oil
• 1 tablespoon of fennel seeds
Place flour and salt into a large salad bowl. Dissolve yeast in a little warm water. Pour HB pastis over the rest of the water and incorporate it into the flour with the yeast and olive oil. Knead to obtain a flexible, elastic dough. Roll it into a ball and leave it in the salad bowl, covering it with a towel. Leave it to rise for 1 hour in a warm place (25°C).
The dough should have doubled in volume at the end of this time. Rework it by hand for a few minutes until it comes back to its initial volume. Add fennel seeds. Shape into a croissant. Place it on a floured board, coat it with olive oil using a brush.
Leave dough to rise again (and double in volume) for approximately 30 mins. Fifteen minutes before cooking, preheat the oven at 230°C (thermostat 7/8).
Place in the oven and cook for approximately 30 mins.