Onion Fennel Flatbread Recipes

ONION-FENNEL FLATBREAD

Onion-Fennel Flatbread image

Categories Bread Mixer Onion Bake Spice Bon Appétit

Yield MAKES 4

Number Of Ingredients 8

Ingredients

1/4 cup (1/2 stick) plus 2 teaspoons unsalted butter, room temperature
1 1/2 cups finely chopped onion
1 cup warm water (105 °F. to 115 °F.)
1 envelope quick-rising yeast
1 teaspoon sugar
1 1/4 teaspoons salt
4 teaspoons fennel seeds
3 cup (about) all purpose flour

Steps:

Melt 1/4 cup butter in heavy medium skillet over medium-low heat. Add onion and sauté until very tender, about 15 minutes. Transfer to large bowl of electric mixer fitted with dough hook.
Add 1 cup warm water to onion. Mix in yeast, sugar and salt. Using mortar and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture. Mix in enough flour 1/2 cup at a time to form medium-soft dough. Knead dough on floured surface until smooth and elastic, about 4 minutes. Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes.
Butter heavy large baking sheet. Knead dough briefly. Divide dough into 4 equal pieces. Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter. Arrange rounds on prepared baking sheet. Rub tops with remaining 2 teaspoons butter. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere. Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes.
Meanwhile, preheat oven to 450 °F. Bake breads until golden, about 25 minutes. Serve warm.

ONION FLATBREAD

Onion Flatbread image

Yellow onion, red onion, and fennel add tons of flavor to this Onion Flatbread recipe, which uses store-bought pizza dough. It's the perfect appetizer or light dinner.

Categories appetizers main dish vegetarian

Time 30m

Yield 4-6

Number Of Ingredients 13

Ingredients

Flour, for surface
1 lb. pizza dough, at room temperature
Cornmeal, for baking sheet
1 1/2 tbsp. Dijon mustard
4 oz. thinly sliced provolone cheese
1 small yellow onion, thinly sliced
1 small red onion, thinly sliced
1 small bulb fennel, cored and thinly sliced
2 tsp. fresh thyme leaves
1 1/2 tbsp. olive oil
Kosher salt and pepper
2 oz. fontina cheese, coarsely grated
Finely chopped flat-leaf parsley, for sprinkling

Steps:

Heat oven to 500°F (if you can't heat the oven this high without broiling, heat to 475°F).
On lightly floured surface, shape pizza dough into 14-inch oval. Place on cornmeal-dusted or parchment-lined baking sheet. Spread with mustard, then top with provolone.
In large bowl, toss onions, fennel, thyme, oil and 1/2 teaspoon each salt and pepper; fold in fontina. Scatter over dough and bake until crust is golden brown and vegetables are just tender, 10 to 12 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 400 calories

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