Grilled Olive-Orange-Fennel Flatbread
- Ready In:
- 4hrs 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon honey
- 1 1⁄2 cups water, lukewarm
- 4 cups unbleached all-purpose flour, more as needed
- 2 teaspoons active dry yeast
- 1 1⁄2 teaspoons kosher salt
- 2 tablespoons olive oil, more later for the bowl and for brushing
- 1 medium orange
- 3⁄4 cup olive oil, more for brushing
- 1 tablespoon fennel seed, coarsely ground
- 1⁄2 cup coarsely chopped green olives or 1/2 cup fig, chopped
- 2 teaspoons coarse sea salt
- 1⁄4 teaspoon fennel powder (finely ground fennel seeds)
directions
- 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 the sides of the bowl and is smooth yet slightly tacky to the touch, about 5 minutes. If the dough seems too wet, add MORE flour, 1 teaspoon at a time.
- Return to low speed and mix for 2 minutes more.
- Let the dough REST in the mixer bowl for 5 minutes and then turn the mixer to medium-high speed and mix for 3 minutes more, as the dough vigorously slaps against the sides of the bowl.
- Lightly oil a large bowl.
- Transfer the dough to the bowl and turn the dough to coat it with the oil.
- Cover with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1-1/2 hours.
- Using a vegetable peeler, peel four 1x4-inch strips of orange zest, avoiding as much of the white pith as possible.
- Juice the orange and reserve 1/4 cup of the juice.
- Put the orange zest in an 8-inch skillet and cover with the olive oil.
- Bring to a gentle simmer over medium-low heat and simmer until the edges of the peel start to frizzle, about 4 minutes total.
- Remove from the heat and let cool for 5 minutes.
- Remove the orange zest from the oil and drain on paper towels.
- RESERVE the orange-infused oil.
- While the oil is cooling, soak the coarsely ground fennel in the orange juice for 15 minutes.
- Drain and discard the orange juice (or use to make vinaigrette with some of the orange-infused olive oil).
- Finely chop the strips of zest and, in a small bowl, combine with the olives and soaked fennel.
- In another small bowl, mix the sea salt with the fennel powder.
- With lightly floured hands, gently deflate the dough.
- Add the olive mixture to the top of the dough, and using a plastic bowl scraper, reach down to the bottom of the bowl and gently fold the dough onto itself 4 times, rotating the bowl with each fold, to incorporate the mixture.
- Turn the dough out onto a lightly floured surface, stretch slightly to form a log, and cut into 6 equal pieces.
- Shape each piece into a ball by gently stretching and tucking the dough underneath itself to form a “belly button” on the bottom.
- Gently roll in the palm of your hand to reshape into a uniform ball, then set each ball, belly button side down, on a well-floured baking sheet.
- Lightly brush each top with olive oil.
- Cover loosely with a towel or plastic wrap and let rise until doubled in size, about 1 hour.
- Meanwhile, prepare a medium gas grill fire or a charcoal fire with a hot zone and a cool zone (an oven thermometer placed over the hot zone should register about 450°F). Brush the grill grates with a stiff brush, then wipe with a lightly oiled wad of paper towels.
- On a lightly floured surface, roll out or press and stretch each piece of dough with your fingertips until about 1/4 inch thick and about 8 inches in diameter.
- Put the flatbreads on 2 lightly floured baking sheets and lightly brush the tops of the dough with the reserved orange-infused olive oil, being careful not to get oil on the baking sheet.
- Put the flatbreads oiled side down on the grill (over the hot zone of the charcoal fire), cover, and cook until puffed and golden brown, 3 to 5 minutes. (It seems like you could do it on top of stove.).
- Flip the flatbreads and turn the burners of a gas grill down to low (or move the breads over the cool zone of the charcoal grill), and brush the grill-marked side with more of the oil.
- Cover and finish cooking until the bottoms are golden and the breads are cooked through, about 3 minutes more.
- Transfer the breads to a cutting board, drizzle with more of the oil, and sprinkle with the sea salt mixture—you may not use it all.
- Cut each into halves or wedges and serve warm.
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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin