1 pack active yeast
1 tbsp sugar
⅔ cup warm water
⅔ cup milk (let it sit out of the fridge so it is not cold)
4 cups flour
2 tsp salt
½ tbsp chopped thyme
1 tbsp fennel seeds
1 tbsp chopped parsley
3 tbsp olive oil
Add the yeast and the sugar to some of the warm water. Let it sit for 15 minute mixing from time to time until a consistent foam forms in the bowl.
In a large bowl add the flour. Form a well in the center of the flour, add the yeast mixture, fennel seeds, parsley, thyme and salt.
With a fork mix all the ingredients and slowly incorporate remaining water, milk and olive oil.
Work the dough with your hands on a clean table for 10 minutes, enlarging it with your fists and then wrap it again.
Put the dough in a floured bowl, cover with a dry cloth, and let it raise for 1 hour in a dry warm place.
Gently remove it from the bowl and put the dough on a buttered baking sheet. Form an oval shape with your hands.
Preheat oven to 375-380and cook in the lower part of the oven for 50 min. Brush the bread with warm water and cook for another 5 minutes.
NOTE: put a small container full of water in the oven while cooking the bread.