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Focaccia with Clementine and Fennel

Focaccia with Clementine and Fennel
PREP TIME
20 min
COOK TIME
30 min
YIELDS
6 servings

 Sweet and savory flatbread.

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Ingredients

3
Tbsp extra-virgin olive oil, plus 1 teaspoon for drizzling, optional
1
lb(s) pizza dough
1
large or 2 small clementines, sliced thin
1
small fennel bulb, shaved thin with a mandoline
½
tsp fennel seed
1
tsp flaky sea salt
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

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.

Step 3

Bake the focaccia until golden brown, 25 to 30 minutes. Cut into slices and serve.

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My rating for Focaccia with Clementine and Fennel
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