Grilled Olive-Orange-Fennel Flatbread

Grilled Olive-Orange-Fennel Flatbread
Photo by Scott Phillips


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