Onion-Fennel Flatbread

Onion-Fennel Flatbread Recipe | Delicious Homemade Bread

Preparation time: 45 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Onion-Fennel Flatbread is a delicious and aromatic bread that is perfect for serving as a side dish or appetizer. The combination of sweet caramelized onions and fragrant fennel seeds creates a unique and flavorful flatbread that is sure to impress your guests.

History

Flatbreads have been a staple in many cultures for centuries, with each region putting its own spin on the classic recipe. The addition of onions and fennel seeds to this flatbread gives it a Mediterranean flair, adding depth of flavor and complexity to the dish.

Ingredients

0.25 cup (0.5 stick) + 2 tsp of unsalted butter, at room temperature
1.5 cups of finely chopped onion
1 cup of warm water (105°F (41°C) to 115°F)
1 envelope of quick-rising yeast
1 tsp of sugar
1.25 tsp of salt
4 tsp of fennel seeds
3 cups (approximately) of all-purpose flour

How to prepare

Melt 0.25 cup of butter in a heavy medium skillet over medium-low heat.
Add the onion and sauté until it becomes very tender, about 15 minutes.
Transfer the onion to a large bowl of an electric mixer fitted with a dough hook.
Add 1 cup of warm water to the onion.
Mix in the yeast, sugar, and salt.
Using a mortar and pestle, crush 2 tsp of fennel seeds and add them to the onion mixture.
Mix in enough flour, 0.5 cup at a time, to form a medium-soft dough.
Knead the dough on a floured surface until it becomes smooth and elastic, about 4 minutes.
Allow the dough to remain on the floured work surface and cover it with a towel. Let it stand until it begins to rise, about 20 minutes.
Butter a heavy large baking sheet. Briefly knead the dough.
Divide the dough into 4 equal pieces and form each piece into a ball. Flatten each ball into a 0.75 inch-thick round, about 5 inches in diameter.
Arrange the rounds on the prepared baking sheet.
Rub the tops with the remaining 2 tsp of butter.
Sprinkle the remaining 2 tsp of whole fennel seeds evenly over the rounds and press gently to adhere.
Cover with a towel and let them rise in a warm, draft-free area until they become puffy, about 30 minutes.
Meanwhile, preheat the oven to 450°F (232°C).
Bake the breads until they turn golden, about 25 minutes. Serve them warm.

Variations

Add chopped fresh herbs such as parsley or thyme to the dough for added flavor.
Top the flatbread with crumbled feta cheese or grated Parmesan before baking for a cheesy twist.
Substitute whole wheat flour for all-purpose flour for a healthier option.

Cooking Tips & Tricks

Make sure to sauté the onions until they are very tender to bring out their natural sweetness.

- Crushing the fennel seeds before adding them to the dough will release their oils and enhance their flavor.

- Allow the dough to rise in a warm, draft-free area to ensure a light and fluffy texture.

- Serve the flatbread warm for the best taste and texture.

Serving Suggestions

Serve the Onion-Fennel Flatbread as a side dish with grilled meats or as an appetizer with a selection of cheeses and olives.

Cooking Techniques

Sauté the onions until they are caramelized to bring out their natural sweetness.

- Knead the dough until it is smooth and elastic to ensure a light and fluffy texture.

- Press the fennel seeds gently into the dough before baking to ensure they adhere.

Ingredient Substitutions

Use olive oil instead of butter for a dairy-free option.

- Substitute dried fennel seeds for fresh fennel for a milder flavor.

Make Ahead Tips

The dough for Onion-Fennel Flatbread can be made ahead of time and refrigerated overnight. Allow the dough to come to room temperature before shaping and baking.

Presentation Ideas

Serve the flatbread on a wooden board with a drizzle of olive oil and a sprinkle of sea salt for a rustic presentation.

Pairing Recommendations

Pair Onion-Fennel Flatbread with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir.

Storage and Reheating Instructions

Store any leftover flatbread in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (177°C) oven for 5-10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Onion-Fennel Flatbread contains approximately 220 calories.

Carbohydrates

Each serving of Onion-Fennel Flatbread contains approximately 30 grams of carbohydrates.

Fats

Each serving of Onion-Fennel Flatbread contains approximately 8 grams of fat.

Proteins

Each serving of Onion-Fennel Flatbread contains approximately 5 grams of protein.

Vitamins and minerals

Onion-Fennel Flatbread is a good source of vitamin C, vitamin B6, and iron.

Alergens

This recipe contains wheat and dairy.

Summary

Onion-Fennel Flatbread is a flavorful and satisfying dish that is relatively low in calories and high in essential nutrients.

Summary

Onion-Fennel Flatbread is a delicious and aromatic bread that is perfect for serving as a side dish or appetizer. With its sweet caramelized onions and fragrant fennel seeds, this flatbread is sure to be a hit at your next gathering.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Onion-Fennel Flatbread. It was many years ago, back when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was known for her incredible cooking skills and she passed down her knowledge to me.

One day, while I was helping Nonna Maria in the kitchen, she pulled out a tattered old cookbook that had been passed down through generations. As she flipped through the pages, she came across a recipe for Onion-Fennel Flatbread that caught her eye. She explained to me that this recipe had been a favorite of hers for many years, and she was excited to teach me how to make it.

We gathered the ingredients - flour, yeast, olive oil, onions, fennel, and a few other simple ingredients. Nonna Maria showed me how to combine the flour and yeast to create the dough, kneading it until it was smooth and elastic. While the dough rested, she sautéed the onions and fennel in a skillet until they were soft and fragrant.

Once the dough had risen, Nonna Maria showed me how to roll it out into a thin, flat circle. She then spread the onion and fennel mixture over the top, sprinkling it with a generous amount of salt and pepper. Into the oven it went, baking until the crust was golden brown and crispy.

The smell that filled the kitchen as the flatbread baked was absolutely intoxicating. When it was finally ready, Nonna Maria cut it into wedges and we sat down to enjoy our creation. The flavors of the sweet onions and savory fennel melded together perfectly, creating a delicious and satisfying dish.

From that day on, Onion-Fennel Flatbread became a staple in our household. I would often make it for family gatherings and special occasions, always receiving compliments on how delicious it was. Over the years, I have made a few tweaks to the recipe, adding in some fresh herbs or a sprinkle of cheese to give it my own personal touch.

I have shared this recipe with friends and family, passing down the tradition of making Onion-Fennel Flatbread to the next generation. It warms my heart to see my own grandchildren now learning how to make this dish, just as I did all those years ago with Nonna Maria.

As I sit here now, reflecting on the memories of that day in the kitchen with my grandmother, I am filled with gratitude for the knowledge and wisdom she passed down to me. The recipe for Onion-Fennel Flatbread is not just a dish, but a connection to my past and a way to keep the traditions of my family alive. And for that, I am truly thankful.