Best Fennel Seed Focaccia With Kalamata Olives Recipes

Fennel Focaccia image

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

2 teaspoons fennel seeds
3 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups warm water
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for the bowl
1 1/2 teaspoons instant yeast (from one 1/4-ounce packet)
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 head fennel, cored and thinly sliced (about 1 cup)
Flaky sea salt, for sprinkling

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 image

Provided by Giada De Laurentiis

Categories side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil, plus 1 teaspoon for drizzling, optional
1 pound pizza dough
1 large or 2 small clementines, sliced thin
1 small fennel bulb, shaved thin with a mandoline
1/2 teaspoon fennel seed
1 teaspoon flaky sea salt

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.

Focaccia with Olives and Rosemary image

Yield Serves 8

Number Of Ingredients 7

2 cups warm water (105°F; to 115°F;)
2 teaspoons dry yeast
4 1/2 cups (about) all purpose flour
2 teaspoons salt
3 tablespoons olive oil
24 black or green brine-cured olives (such as Kalamata or Greek),pitted, halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Steps:

Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Warm Marinated Olives image

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.