In a small bowl, combine the warm water and sugar, then sprinkle the yeast on top. Allow it to sit for about 5 minutes until frothy.

In a large mixing bowl, combine the flour, salt, and fennel seeds.

Make a well in the center of the dry ingredients and pour in the buttermilk, olive oil, and the activated yeast mixture.

Mix until a sticky dough forms, then turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 220°C (428°F).

Turn the dough out onto a baking tray lined with parchment paper and gently stretch it to fit the tray.

Use your fingers to make dimples all over the surface of the dough, then drizzle with additional olive oil and sprinkle with a bit of sea salt.

Bake for about 25 minutes or until golden brown and cooked through.

Allow to cool slightly before slicing and serving.