Preparation

• After you’ve made the focaccia dough (a day before baking), put the raisins and aniseed in a bowl with the liqueur and water. Cover with plastic wrap and let sit overnight at room temperature.
• The next day, when you shape the dough, drain the raisins and aniseed, reserving any leftover liquid. When you drizzle the focaccia dough with olive oil, sprinkle the the raisins and seeds onto the dough. Dimple the dough as described in the basic recipe, taking care to distribute the raisins and seeds evenly throughout the dough during each successive dimpling. Try to press the raisins firmly into the dough so that the dough will partially cover them as it rises. Let the dough rise as directed in the basic recipe.
• Just before the focaccia goes into the oven, sprinkle 1 Tbs. of the sugar over the surface (in place of the salt sprinkle in the basic recipe) and then bake as directed. Meanwhile, simmer the raisin-soaking liquid in a saucepan over medium-low to medium heat and reduce it to a syrup, 8 to 10 minutes. Immediately after removing the focaccia from the oven, brush it with the syrup and sprinkle on the remaining 1 Tbs.sugar. Let it cool on a rack for 20 minutes before cutting and serving.