Taralli Scaldati Col Finocchio (Taralli with Fennel Seeds

1. Stiri yeast into the warmed wine & let proof for 10 minutes.
2. Stir in the olive oil & add then add the flour, salt, fennel/pepper.
3. Mixi until the dough comes together, knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it from sticking.
4. Kneadi until the dough is smooth & responsive.
5. Place in a lightly oiled bowl, cover & let rise until puffy but not doubled, 1 to 1 1/4 hours.
6. Break off ap iece of dough the size of a lime & roll it between your palms & fingers to form a rope 18" long & as thin as a breadstick.
7. Let each one rest while you roll out the rest (about 12 in all).
8. Cut each piece into 6" lengths & conect their ends to form rings about 2" in diameter.
9. Press the ends together very firmly; pinch as tighly as necessary, the dough will recover.
10. Set the rings on oiled baking sheets, cover & let rise for 1 hour.
11. Preheat the oven to 350F & bring a pot of water to a boil.
12. When risen, plunge the taralli into the boiling water, a few at a time, immersing them only until they bob to the surface.
13. Remove with a slotted spoon & drain on paper towels.
14. Let them cool slightly.
15. Bakei on oiled baking sheets for about 20 to 24 minutes, until they are crunchy.