In Season: Leeks | culture: the word on cheese

Name: In Season: Leeks | culture: the word on cheese
Ingredients: 1 package (2¼ teaspoons active dry yeast); 2 cups plus 2 tablespoons lukewarm water; 9 tablespoons olive oil (divided); 1 tablespoon plus 1 teaspoon salt (plus more for seasoning); 5 ½ cups unbleached all-purpose flour; 1 large leek (trimmed and halved vertically, then cut into ½-inch slices (about 2 cups)); ½ bulb fennel (cored and cut into ½-inch-thick slices (about 1 cup)); 1 teaspoon anise seeds; 1 cup finely grated parmesan cheese; Freshly ground black pepper (to taste)

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Ingredients

1 package (2¼ teaspoons active dry yeast)
2 cups plus 2 tablespoons lukewarm water
9 tablespoons olive oil (divided)
1 tablespoon plus 1 teaspoon salt (plus more for seasoning)
5 ½ cups unbleached all-purpose flour
1 large leek (trimmed and halved vertically, then cut into ½-inch slices (about 2 cups))
½ bulb fennel (cored and cut into ½-inch-thick slices (about 1 cup))
1 teaspoon anise seeds
1 cup finely grated parmesan cheese
Freshly ground black pepper (to taste)