Caramelized Fennel and Bleu Cheese Flatbread

by Dixie Chik

Featured Writer

Dixie Chik Cooks

It’s Ingredient Challenge Monday!  Today’s ingredient is fennel.  This was my first experience with it, and I’m officially hooked.

This was one of those recipes that literally came to me within a few minutes.  I had been searching through my cookbooks, websites, and food blogs trying to find some inspiration for today’s dish.  Then literally out of nowhere I thought about flatbread and everything seemed right in the world.  At least for a couple of minutes.

  • 5 cups all-purpose flour
  • 1 1/2 cups hot water
  • 1 tsp yeast
  • 1/3 olive oil
  • 1 tsp sea salt
  • 1 fennel bulb, washed
  • 2 garlic cloves, minced
  • 2 tbsp Greek seasoning
  • 4 oz Bleu cheese, crumbled
  • 1 14.5 oz can petite diced tomatoes, drained

Preheat oven to 500°.  Mix the hot water with yeast; set aside.  In a stand mixer on low, combine the salt and flour and slowly drizzle in the oil with the mixer on.  Add the water/yeast mixture and continue mixing until a ball forms.  Move to a bowl coated with olive oil, cover and refrigerate.

Remove the stalks from the fennel and throw away, but keep the fronds (the cute thin little strands on the top).  Slice the bulb as thin as you can.

Drizzle some olive oil – I used about 3 swirls from my bottle – in a large saute pan over medium-high heat.  Add the garlic, stir for a few seconds then add the fennel slices.  Stir and combine with the olive oil, and reduce heat to medium.  Saute until caramelized, about 10 minutes.  Remove from heat.

Generously coat a pizza size stone with olive oil.  You could also use a baking sheet; I’ve done that before and it works just a well.  I like using my stone because it’s nice and seasoned.  Take the dough out of the fridge and half.  Save the rest of it for later; you’ll be making this again.

Spread it out thin, covering your stone or baking sheet.  Drizzle with olive oil and then sprinkle the Greek seasoning evenly.  Next, layer the tomatoes, fennel bulb and bleu cheese.

Bake for 15-20 minutes, until the cheese is starting to brown a little.

Slice into squares, and top with some of the fronds.


I took my first bite, and then proceeded to inhale much more than I should have at one time. Make these soon!!

Source: Dixie Chik Cooks

This entry was posted in Baked Goods, Bleu Cheese, Cooking, Cuisine, Eating, Fennel, Flour, Food, Garlic, Greek Seasoning, Olive Oil, Recipes, Sea Salt, Yeast. Bookmark the permalink.

4 Responses to Caramelized Fennel and Bleu Cheese Flatbread

  1. Abigail Sharpe says:

    I have a South Beach recipe for a cauliflower soup that’s TO DIE FOR, and one of the ingredients is fennel.

    • Fennel is a funny thing for me. I always said my grandmother made the best italian sausage but never really knew what she put in it. When I was a manger for olive garden I realized what it was. If you have ever tried their sausage and potato soup, I have to admit I love it, but they put fennel seeds in it, just like my grandma. Once when I made a soup with chicken broth and veggies, no meat, for my sister because shes a vegetarian, she flipped out on me, because she thought i put meat in the soup. It was just pulverized fennel seeds, but she still associated the flavor to my grandmothers sausage wich she ate when she was younger. A funny little story I always think about when I hear or use fennel.

  2. janetsiharath says:

    Oh my gosh. Looking at those pictures make my stomach growl. I think I’ll try this out one day.

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