In skillet over medium heat sauté until very tender, about 15 minutes. Transfer to large bowl of an electric mixer with dough hook.

1/4	cup olive oil
1 1/2	cup onion, finely chopped

Add to onion:

1	cup warm water (105-115 degrees)

Mix in:

1	envelope quick-rising yeast
1	teaspoon sugar
1 1/4	teaspoons salt
2	teaspoons fennel seeds, crushed

Mix in:

3	cups all-purpose flour at 1/2 cup at a time to form medium-soft dough

Knead dough on floured surface until smooth and elastic, about 4 minutes. Allow dough to remain on surface, cover with a towel. Let stand until beginning to rise, about 20 minutes.

Grease heavy large baking sheet.

Knead dough briefly. Divide dough into 4 equal parts. Form each piece into a ball; flatten each piece into 3/4 inch-thick round about 5 inches in diameter. Arrange on prepared baking sheet.

Rub tops with 1/2 teaspoon of oil or butter each round. Sprinkle with 1/2 teaspoon of whole fennel seeds on each round. Press gently to adhere.

Cover with towel. Let rise in a warm and draft free place until puffy, about 30 minutes.

Bake breads until golden at 425° about 25 minutes. Serve warm.