FENNEL FOCACCIA
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cook the fennel seeds in a small dry skillet over medium heat, stirring, until toasted, about 3 minutes. Combine the flour, water, 3 tablespoons olive oil, the yeast, sugar, kosher salt and the toasted fennel seeds in a large bowl. Mix with a wooden spoon until the dough comes together.
- Turn out the dough onto a lightly floured surface, dust with more flour and knead, stretching the dough and folding it over itself, until smooth and elastic, 5 to 10 minutes (dust with more flour as needed). Transfer the dough to a lightly oiled bowl, cover loosely with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Brush the bottom and sides of a 9-by-13-inch nonstick baking dish with 3 tablespoons olive oil, letting the excess oil pool on the bottom. Transfer the dough to the prepared pan and push it to the edges with your fingers (it should almost fill the pan). Cover and let rise again until the dough is puffed and the pan is full, about 1 hour.
- Uncover the dough and press deep dimples all around with your fingers. Scatter the fennel over the dough and drizzle with the remaining 3 tablespoons oil, letting some oil pool in the dimples. Sprinkle generously with flaky salt. Cover and let rise again until small bubbles appear in the dough, about 30 minutes. Meanwhile, preheat the oven to 450˚.
- Uncover the dough and bake until puffed and golden brown, about 35 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
FOCACCIA WITH CLEMENTINE AND FENNEL
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Brush the bottom and sides of a 9-by-13-inch rimmed baking sheet with 2 tablespoons of the olive oil. Stretch the pizza dough to fit the pan. Using a pastry brush, brush the dough with the remaining 1 tablespoon olive oil. Evenly distribute the clementine slices, shaved fennel and fennel seeds over the dough, pushing them gently into the dough. Sprinkle with the flaky sea salt and drizzle with an additional teaspoon of olive oil if desired.
- Bake the focaccia until golden brown, 25 to 30 minutes. Cut into slices and serve.
FENNEL SEED FOCACCIA WITH KALAMATA OLIVES
Categories Bread Olive Side Bake Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 loaf; 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make starter:
- Mix flour and yeast in 8- to 10-cup bowl. Using wooden spoon, stir in 3/4 cup water; beat until smooth soft dough forms, about 3 minutes. Scrape down sides of bowl. Cover with plastic; let stand 30 minutes. Chill overnight. Let stand at room temperature 30 minutes before continuing.
- Make dough:
- Stir 1/4 cup warm water and yeast in large bowl. Let stand 5 minutes. Add starter and 1 cup plus 2 tablespoons cool water. Using wooden spoon, mix starter and water 1 minute (mixture will look milky and foamy). Mix in 1 1/2 tablespoons oil, 4 teaspoons salt, milk and fennel. Add 3 1/3 cups bread flour, about 1 cup at a time, mixing until very soft sticky dough forms.
- Knead dough gently on floured surface until dough comes together but is still sticky, sprinkling with more flour and loosening dough from surface with pastry scraper, about 5 minutes. Return to same bowl. Cover with plastic; let rest until firmer and less sticky, about 20 minutes.
- Knead dough gently on floured surface until supple and elastic, sprinkling with flour to prevent sticking, about 5 minutes. Push dough out to 12-inch square. Sprinkle with 2/3 cup chopped olives; fold dough over olives. Knead gently to distribute olives; shape into ball.
- Oil large bowl with 1/2 tablespoon oil. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until almost doubled in volume, about 1 hour. Uncover; fold dough edges in toward center. Turn dough over, releasing some air but deflating as little as possible. Cover; let rise until almost doubled, about 1 hour.
- Position rack in bottom third of oven; preheat to 425°F. Oil 17x11-inch baking sheet and line with parchment paper. Turn out dough onto pan. Without deflating dough, gently stretch and push dough to cover pan. If dough springs back, let rest 5 minutes, then stretch. Repeat resting and stretching until dough stays in place. Press quartered olives over surface. Indent dough with fingertips in several places. Let rise until puffy, about 20 minutes.
- Sprinkle dough with 1 teaspoon salt. Place pan in oven. Spray oven with water 8 times. Close door 1 minute. Open and spray several times more. Close door; bake focaccia 15 minutes. Reduce oven temperature to 350°F. Bake focaccia until golden and crusty, about 12 minutes longer. Cool focaccia on rack 30 minutes.
FENNEL & ORANGE SALAD WITH RED ONION & OLIVES
This popular Sicilian salad is made with blood oranges when they are in season, but navel oranges work just as well. I like to bring the salad to the table with the layers intact and toss it at the table.
Provided by Janet Fletcher
Categories First course
Yield six.
Number Of Ingredients 9
Steps:
- Slice the onion half lengthwise as thinly as you can. Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp. Refrigerate for at least 15 minutes.
- Working with one orange at a time, slice off both ends. Set the orange on a cutting board, one cut side down. With a sharp knife, cut away the peel (the zest and white pith) by slicing from top to bottom, following the contour of the orange. Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them. Remove any seeds and put the orange segments in another bowl, separate from the juice. Squeeze the membranes over the juice bowl.
- Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise as thinly as you can.
- With a paring knife, slice the olive flesh off the pits lengthwise. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and salt. (The recipe can be prepared up to this point several hours in advance. If working ahead, wrap and refrigerate the fennel; don't chop the mint until just before serving.)
- Drain the sliced onion and toss it with the fennel. Put the fennel and onion in a shallow salad bowl or on a rimmed serving platter. Drizzle with the reserved orange juice. Arrange the orange segments on top and sprinkle with the olives and mint.
- Drizzle the dressing evenly over the salad. Add several grinds of black pepper and serve immediately.
Nutrition Facts : ServingSize six., Calories 120 kcal, Fat 70 kcal, SaturatedFat 1 g, TransFat 8 g, Carbohydrate 13 g, Fiber 4 g, Protein 2 g, Sodium 240 mg, UnsaturatedFat 7 g
CAPONATA WITH FENNEL, OLIVES AND RAISINS
Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds. Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to us from the Arabs. Indeed, a case could be made that their contributions to Sicilian food, and to some extent the Sicilian language, are the Arabs' most enduring legacy in the living culture of twenty-first century Sicily. There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar, sugar. The ingredients must be prepared carefully. The celery, for example, should not be overcooked and must remain firm. The cured or salted capers must be thoroughly rinsed. The aubergines may be steamed slightly and then sautéed, though some purists prefer frying. The histories of human migrations are full of agricultural introductions; domesticated wheat probably arrived in Sicily only around 7,000 BC. Like many fruits and vegetables, aubergines (Solanum Melongena) may have been known to the ancient Romans, perhaps as something encountered on the eastern fringes of their Empire. The eggplant is native to southern India. It was introduced in the Mediterranean region by the Arabs in their rapid expansion ever westward from the Middle East. Chilled caponata, with its slightly exotic aroma and taste, is the perfect complement to the cold salads of summer, but is enjoyable year round. If somebody in Sicily offers you "Baroque" caponata they plan to sprinkle powdered unsweetened Modica Chocolate over it just before serving --an interesting touch but not welcome by all diners. Here's a basic recipe.
Provided by Phil Franco
Categories Spreads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes.
- Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
- Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.
- Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.
Nutrition Facts : Calories 263.7, Fat 15.4, SaturatedFat 2.1, Sodium 386.5, Carbohydrate 32.8, Fiber 8.1, Sugar 19.4, Protein 3.8
FENNEL ORANGE SALAD WITH KALAMATA OLIVES AND MICROGREENS
A refreshing winter salad made with crunchy fennel, juicy oranges, and topped with briny olives and shavings of aged cheese.
Provided by Lindsey Johnson
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange 1/4 of the sliced fennel on each of four plates along with 1/4 of the orange slices and kalamata olives. Sprinkle with a tiny pinch of the coarse sea salt, a few fennel fronds and microgreens. Drizzle with a little of the olive oil and lemon juice. Serve immediately.
BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES
Categories Fish Herb Tomato Bake Quick & Easy Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
- Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
- Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
More about "fennel seed focaccia with kalamata olives food"
OLIVE TAPENADE FOCACCIA - ALL ROADS LEAD TO THE KITCHEN
From allroadsleadtothe.kitchen
Estimated Reading Time 3 mins
ROASTED FENNEL WITH OLIVES AND GARLIC RECIPE - BON APPéTIT
From bonappetit.com
Servings 8
FOCACCIA WITH FENNEL AND CLEMENTINE | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 40 mins
TASTETORONTO | EASY OLIVE FOCACCIA
From tastetoronto.com
Cuisine ItalianCategory BreadServings 5Total Time 6 hrs 50 mins
- Mix together yeast, honey and warm water in a small bowl. Allow to sit for 5 minutes, until cloudy and foamy. If yeast doesn’t foam it may be dead and need replacing.
- Mix together flour and salt in a large bowl. Add yeast mixture and mix together with a spatula until combined into a soft dough.
- Coat a large bowl with 3 tablespoons of olive oil. Transfer dough to bowl and turn to coat. Cover with plastic wrap or a silicone lid. Allow to sit in a warm spot for 3-4 hours, until doubled in size. If you’re not in a rush, put bowl in fridge and allow to rise overnight.
- Using your hands or a fork or spatula, gently lift one side of dough and fold back into centre of bowl. Turn the bowl and continue working to deflate and shape dough into a ball.
TOMATO OLIVE AND GARLIC FOCACCIA - RECIPE WINNERS
From recipewinners.com
Cuisine ItalianEstimated Reading Time 5 minsServings 8Total Time 1 hr 25 mins
- pour in water and stir with a knife till mixture is combined and all of the flour is incorporated- mixture will be thick
ROASTED GARLIC AND FENNEL FOCACCIA - FARM FRESH FEASTS
From farmfreshfeasts.com
Estimated Reading Time 4 mins
FENNEL, ORANGE & KALAMATA OLIVE SALAD | RUSTIC PLATE
From rusticplate.com
Servings 6Estimated Reading Time 7 minsCategory Salads
FOCACCIA WITH BEETROOT AND PARSNIP OLIVE SOUP - JAMIE GELLER
From jamiegeller.com
Category Soups, BreadsTotal Time 3 hrs 27 minsEstimated Reading Time 2 mins
FENNEL, KALAMATA, ROSEMARY AND PECORINO FOCACCIA RECIPE ...
From cookingchanneltv.com
Cuisine ItalianCategory Side-DishServings 6-8Total Time 3 hrs 22 mins
OLIVE AND FENNEL FOCACCIA - TASTEMAKER BLOG
From tastemakerblog.com
Estimated Reading Time 4 mins
FOCACCIA BREAD - PMQ PIZZA MAGAZINE
From pmq.com
Estimated Reading Time 2 mins
FENNEL, RED ONION AND FOCACCIA STUFFING RECIPE - MELISSA ...
From foodandwine.com
4/5 Total Time 1 hr 40 minsServings 12
FOOD — FAUSTO
From faustobrooklyn.com
Email [email protected]Phone (917) 909-1427Location 348 Flatbush Avenue Brooklyn, NY, 11238 United States
ROASTED CAULIFLOWER SALAD - CANADIAN LIVING
From canadianliving.com
OLIVE AND FENNEL FOCACCIA - TASTEMAKER BLOG | RECIPE ...
From pinterest.com.au
THINK SPICE.. THINK TWICE: MASTICHA (MASTIC RESIN) AND ...
From kopiaste.org
FENNEL SEED FOCACCIA WITH KALAMATA OLIVES RECIPES
From tfrecipes.com
FENNEL, POPPY SEED AND THYME FOCACCIA FOR A SMALL CROWD ...
From pepperberryeats.co
FOCACCIA BON APPETIT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PLEASE ORDER FOOD AT THE BISTRO
From thebeachhotel.com.au
BREAD AND FENNEL SEED RECIPES (216) - SUPERCOOK
From supercook.com
WHAT FOOD GOES WITH OLIVES?
From fillingstationyouthcenter.org
VERY SOFT PUFFY FOCACCIA BREAD RECIPES - COOKEATSHARE
From cookeatshare.com
FENNEL SEED FOCACCIA WITH KALAMATA OLIVES RECIPE
From friendseat.com
FENNEL, KALAMATA, ROSEMARY AND PECORINO FOCACCIA . RECIPE
From crecipe.com
FENNEL SEED FOCACCIA WITH KALAMATA OLIVES RECIPE | EAT ...
From eatyourbooks.com
KALAMATA OLIVE DIP - COOKEATSHARE
From cookeatshare.com
WHOLE WHEAT FOCACCIA WITH KALAMATA OLIVES - KOPIASTE..TO ...
From kopiaste.org
FENNEL, KALAMATA, ROSEMARY AND PECORINO FOCACCIA RECIPE ...
From crecipe.com
CLASSIC ITALIAN RECIPES: HOW TO MAKE FOCACCIA BREAD - PMQ ...
From pmq.com
FENNEL, KALAMATA, ROSEMARY AND PECORINO FOCACCIA | PRINT ...
From bakespace.com
BREAD FLOUR AND FENNEL SEED RECIPES (22) - SUPERCOOK
From supercook.com
OLIVE AND FENNEL FOCACCIA - TASTEMAKER BLOG | RECIPE ...
From pinterest.com
S FOOD RGEN ALLE - URBAN VALLEY RESORT
From urbanvalleyresort.com
FENNEL FOCACCIA RECIPES
From tfrecipes.com
CANNELLINI BEAN & FENNEL FLATBREAD - WHY VEGANISM
From whyveganism.com
FENNEL SEED FOCACCIA WITH KALAMATA OLIVES | OLIVE RECIPES ...
From pinterest.com
HOME | CHEFGIUSY
From chefgiusy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love