Fennel flatbread is one of those recipes I often make when I have little time, but want to serve something simple and tasty. I like it because it’s easy and quick, doesn’t require rising, and is made with a few essential ingredients, those we usually have on hand in the kitchen during the winter season.
It’s a vegetarian recipe, light yet flavorful, perfect to serve in squares to accompany appetizers, an impromptu aperitif, or a casual dinner. Every time I make it, it always goes quickly, and I’m sure you’ll like it too: soft but with a crunchy crust, and with all the scent of seasonal fennel!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Seasonality: Winter
Ingredients
- 9.5 oz fennel (net of waste)
- 1.5 cups all-purpose flour
- 1.25 cups water
- 4 tablespoons extra virgin olive oil
- 1 tablespoon grated Grana Padano
- 2 tablespoons cornmeal
- salt
- pepper
Tools
- Baking tray 12×16
- Parchment paper
- Bowl
- Mandoline or slicer
Preparation
Clean the fennel by removing the green parts and the outer leaves if they are damaged. Wash them and slice them into very thin slices, using a slicer if you have one, or a mandoline (1).
Put the flour in a bowl, pour in the water, and mix with a whisk until all lumps are gone.
Add salt, pepper, the Grana, and 2 tablespoons of oil. Mix until you get a smooth batter (2).
Line the baking tray with parchment paper, sprinkle with 1 tablespoon of oil and a dusting of cornmeal.
Pour the batter and distribute the fennel on top. Sprinkle with more cornmeal and another tablespoon of extra virgin olive oil (3). If desired, you can also add a dusting of Grana.
Place the tray in a fan oven at 392°F and bake for 40-45 minutes, or until the flatbread is golden and dry at the base. Times may vary depending on the characteristics of your oven.
The fennel flatbread is ready, serve it hot or warm, cut into squares. It is great served with cold cuts, cheese, or other vegetables.
Tips and Notes
Try to cut the fennel into very thin and even slices (about 0.04 inches), otherwise, they will remain hard. Use a slicer or mandoline, it’s difficult to get the right thickness with a knife.
You can season with herbs or spices to taste.
You can omit the Grana cheese for a vegan version.
FAQ (Questions and Answers)
How can I store the fennel flatbread?
If you have leftovers, you can store it in the refrigerator in a container and reheat it in the oven the next day.
