Best 5 Fennel Seed Focaccia With Kalamata Olives Recipes

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Embark on a culinary journey with a delightful Fennel Seed Focaccia infused with the savory flavors of Kalamata olives, rosemary, and sea salt. This delectable bread is perfect for any occasion, whether it's a casual gathering or an elegant dinner party.

In this comprehensive guide, you'll find not just one, but three enticing recipes that cater to various dietary preferences and skill levels. Dive into the classic Fennel Seed Focaccia recipe, perfect for those with a traditional palate. Explore the wonders of the Vegan Fennel Seed Focaccia, a plant-based delight that doesn't compromise on taste. And for those seeking a gluten-free option, the Gluten-Free Fennel Seed Focaccia is a game-changer, offering the same delightful flavors without the gluten.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that both novice and experienced bakers can achieve focaccia perfection. Detailed ingredient lists and helpful tips guarantee that your focaccia turns out golden-brown, aromatic, and bursting with flavor.

So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure, creating focaccia masterpieces that will tantalize your taste buds and impress your loved ones.

Here are our top 5 tried and tested recipes!

FENNEL SEED FOCACCIA WITH KALAMATA OLIVES



Fennel Seed Focaccia with Kalamata Olives image

Categories     Bread     Olive     Side     Bake     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 loaf; 6 to 8 servings

Number Of Ingredients 14

Starter
1 1/4 cups unbleached all purpose flour
1/4 teaspoon dry yeast
3/4 cup lukewarm water (95°F to 100°F)
Dough
1/4 cup warm water (105°F to 115°F)
1/2 teaspoon dry yeast
1 cup plus 2 tablespoons cool water (85°F to 90°F)
2 tablespoons olive oil
5 teaspoons coarse salt
1 1/2 tablespoons milk
2 teaspoons fennel seeds, crushed
3 2/3 cups (about) bread flour
1 cup pitted Kalamata olives; 2/3 cup chopped, 1/3 cup quartered

Steps:

  • Make starter:
  • Mix flour and yeast in 8- to 10-cup bowl. Using wooden spoon, stir in 3/4 cup water; beat until smooth soft dough forms, about 3 minutes. Scrape down sides of bowl. Cover with plastic; let stand 30 minutes. Chill overnight. Let stand at room temperature 30 minutes before continuing.
  • Make dough:
  • Stir 1/4 cup warm water and yeast in large bowl. Let stand 5 minutes. Add starter and 1 cup plus 2 tablespoons cool water. Using wooden spoon, mix starter and water 1 minute (mixture will look milky and foamy). Mix in 1 1/2 tablespoons oil, 4 teaspoons salt, milk and fennel. Add 3 1/3 cups bread flour, about 1 cup at a time, mixing until very soft sticky dough forms.
  • Knead dough gently on floured surface until dough comes together but is still sticky, sprinkling with more flour and loosening dough from surface with pastry scraper, about 5 minutes. Return to same bowl. Cover with plastic; let rest until firmer and less sticky, about 20 minutes.
  • Knead dough gently on floured surface until supple and elastic, sprinkling with flour to prevent sticking, about 5 minutes. Push dough out to 12-inch square. Sprinkle with 2/3 cup chopped olives; fold dough over olives. Knead gently to distribute olives; shape into ball.
  • Oil large bowl with 1/2 tablespoon oil. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until almost doubled in volume, about 1 hour. Uncover; fold dough edges in toward center. Turn dough over, releasing some air but deflating as little as possible. Cover; let rise until almost doubled, about 1 hour.
  • Position rack in bottom third of oven; preheat to 425°F. Oil 17x11-inch baking sheet and line with parchment paper. Turn out dough onto pan. Without deflating dough, gently stretch and push dough to cover pan. If dough springs back, let rest 5 minutes, then stretch. Repeat resting and stretching until dough stays in place. Press quartered olives over surface. Indent dough with fingertips in several places. Let rise until puffy, about 20 minutes.
  • Sprinkle dough with 1 teaspoon salt. Place pan in oven. Spray oven with water 8 times. Close door 1 minute. Open and spray several times more. Close door; bake focaccia 15 minutes. Reduce oven temperature to 350°F. Bake focaccia until golden and crusty, about 12 minutes longer. Cool focaccia on rack 30 minutes.

FOCACCIA



Focaccia image

This Italian flatbread, focaccia, is perfect for sandwiches like our Sauteed Mushroom, Prosciutto, and Taleggio Panini.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 6

1 envelope dry yeast (1/4 ounce)
Pinch of sugar
2 1/2 cups warm water
4 tablespoons olive oil, plus more for bowl and baking sheet
6 to 7 cups all-purpose flour
1 tablespoon coarse salt

Steps:

  • Sprinkle yeast and sugar over 1/2 cup warm water in a large bowl. Stir to dissolve, and let stand 10 minutes, until the mixture is foamy. Add remaining 2 cups warm water, 2 tablespoons oil, 2 cups flour, and salt; stir with a wooden spoon until smooth. Gradually add 4 cups flour, using your hands once mixture becomes too thick to stir. If dough is still too wet, add just enough of the remaining cup flour until it is no longer sticky.
  • Turn out dough onto a clean work surface; knead until smooth and elastic, about 10 minutes, using any remaining flour, if needed. Place dough in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 425 degrees. Transfer dough to an oiled 11-by-17-inch rimmed baking sheet; stretch to fill sheet, and press to form an even thickness. If dough shrinks back, cover with a damp towel, and let rest 10 minutes before proceeding. Once dough fills sheet, cover with a damp kitchen towel; let rise again until doubled in bulk, about 30 minutes.
  • Using your fingers, make dimplelike indentations all over surface of dough. Drizzle with remaining 2 tablespoons oil; spread with your hands to coat evenly.
  • Place baking sheet in oven. Toss a cup of ice cubes into bottom of oven to create steam (if using a gas oven, place a small baking dish of ice water on oven floor). Bake until golden brown, about 30 minutes, rotating pan halfway through; avoid opening oven any more than necessary or the steam will escape. Transfer focaccia to a wire rack to cool.

FOCACCIA WITH CLEMENTINE AND FENNEL



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.

FENNEL FOCACCIA



Fennel Focaccia image

Provided by Food Network Kitchen

Categories     side-dish

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.

MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS



Marinated Olives with Oregano and Fennel Seeds image

These Marinated Olives with Oregano and Fennel Seeds can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving as an appetizer or snack.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

1 1/4 pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian rinsed and drained well
3 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds, crushed
2 1/2 tablespoons fresh oregano, chopped
1 garlic clove, thinly sliced

Steps:

  • Stir together olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.

Tips:

  • Use a combination of bread flour and all-purpose flour for a chewy texture.
  • Make sure the water is warm to the touch but not hot, as this will kill the yeast.
  • Knead the dough until it is smooth and elastic, about 8-10 minutes.
  • Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
  • Press the dough into a greased baking sheet and let it rise for another 30 minutes.
  • Top the dough with fennel seeds, Kalamata olives, and a sprinkle of salt.
  • Bake the focaccia in a preheated oven at 400°F for about 25 minutes, or until golden brown.
  • Let the focaccia cool slightly before slicing and serving.

Conclusion:

Fennel seed focaccia with Kalamata olives is a delicious and versatile bread that can be enjoyed as an appetizer, side dish, or even a main course. With its chewy texture, savory flavor, and beautiful appearance, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread to bake, give this fennel seed focaccia recipe a try. You won't be disappointed!

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