Grilled Olive-Orange-Fennel Flatbread

Grilled Olive-Orange-Fennel Flatbread
Photo by Scott Phillips


  • 2 tsp. active dry yeast
  • 2 tsp. coarse sea salt
  • 1 medium orange
  • ½ cup coarsely chopped green olives
  • 1-½ tsp. kosher salt
  • 2 Tbs. olive oil; more for the bowl and for brushing
  • 18 oz. (4 cups) unbleached all-purpose flour; more as needed
  • + 4 more ingredients
    • 1 Tbs. honey
    • ¾ cup olive oil; more for brushing
    • 1 Tbs. fennel seeds, coarsely ground
    • ¼ tsp. fennel powder (finely ground fennel seeds)

Dissolve the honey in 1-1/2 cups lukewarm water. Using a stand mixer fitted with the dough hook, mix the flour, yeast, and salt on low speed for 2 minutes. With the mixer running, gradually add the honey water and the olive oil. Increase the speed to medium and mix until the dough pulls away from...

View full recipe at Fine Cooking


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