Water, warm 2/3 cup

Honey 2 Tbsp.

Active dry yeast 2 Tbsp.

Sea salt, coarse, or kosher salt 1 Tbsp.

Aniseed 1 Tbsp.

Barley flour 2½ cups

All-purpose flour 2-2¼ cups

Extra virgin olive oil ½ cup

Red wine, sweet, such as ½ cup

Mavrodaphne or sweet Marsala

Red wine, dry ½ cup

1. In a medium bowl, combine 1/3 cup of the water with the honey, and yeast, and let stand for 5 minutes, or until frothy.

2. In a mortar or a spice grinder, grind the salt and aniseed into a coarse powder. Place the barley flour, 2 cups of the all-purpose flour, and the aniseed mixture in a food processor. With the motor running, pour in the yeast mixture, oil, and wines, then add enough of the warm water, about 1/3 cup, to make a soft, sticky dough.  Process for 1 minute, or until the dough comes together. Let it rest for 15 minutes.

3. Process the dough for 1 to 2 minutes more, or until it is smooth  and sticky. Add more water if the dough is too stiff.

4. Turn the dough out onto a lightly floured surface and knead it for 2 to 3 minutes, or until the dough is soft and only slightly sticky, adding more all-purpose flour as needed. Shape the dough into a ball. Oil it all over with a few drops of oil, place it into a large bowl, and cover it with plastic wrap. Let it rise until it has doubled in volume, about 1½ hours.

5. Oil 2 large baking sheets. Cut the dough in half and cut each half  into quarters. Work with 1 piece of dough at a time, keeping the remaining dough covered with plastic wrap. Roll each piece into a 1-inch-thick rope, then shape each rope into a ring, overlapping the ends slightly. Pinch to seal and place 1½ inches apart on the baking
sheets. Cover it with plastic wrap and let it rise until almost  oubled, about 2 hours.

6. At least 20 minutes before baking, preheat the oven to 400ºF. Bake the rings for 10 minutes, then reduce the oven temperature to 375ºF and bake for 20 to 30 minutes more, or until they are light golden on top and sound hollow when tapped. Remove them from the oven and let cool for 10 minutes. Reduce the oven temperature to warm (175ºF).

7. With a serrated knife, halve the circles horizontally. Place the halves cut side up directly on the oven rack in the middle of the oven, overlapping if necessary, andbake them for 1½ to 2 hours, or until completely dry. Let cool completely; store in airtight containers.