The first time I had these I was ravenous and just off the train from somewhere. There was a little stall in Termini, the train station in Rome, with regional treats and these were right up my alley - savory and studded with fennel seeds. I have since picked these up whenever I see them in different Italian markets; I found some in Cambria and in Berkeley. Tonight I was craving something fresh-baked and decided to try my culinary hand at making them.
There seems to be differing ways of making them, some with yeast, some with baking soda. Some recipes require you to boil them before you bake, others skip that step. I opted for the yeast version and went straight to the oven.
1/2 C warm water
2 T red wine
freshly ground sea salt and flower pepper