SPRING ONION + FENNEL FLATBREAD
In many states, governors just announced that school will be closed for the rest of the year. Our district is stil saying mid-May, for now, but I think we all know what’s coming.
There are a few ways to get through this, but the best path forward I know is optimism, and lots of baking. Yes, more baking. It keeps little hands busy and hungry mouths fed. Baked goods are easy to make, bake and share (from front stoop to front stoop) or donate to those on the frontlines, who are risking their lives daily at at the very least, need fed something warm, soothing and a bit inspiring.
Baking also helps us think of promising times, when our own friends and neighbors will be gathered around our tables again. So here’s a simple number that uses the dredges of your onion drawer, the last bulb of fennel, and still comes out looking absolutely heroically hopeful. It’s exactly the kind of savory oven-to-table meal I’m drawn to right now. In case you are, too, the recipe is here for you.
SPRING ONION + FENNEL FLATBREAD
PREP TIME: 10 MINUTES
TOTAL TIME: 35 MINUTES
SERVES 6 TO 8
1/4 CUP EXTRA VIRGIN OLIVE OIL, PLUS FOR DRIZZLING
TWO 1-LB BALLS SOURDOUGH, MULTI-GRAIN OR PLAIN PIZZA DOUGH, AT ROOM TEMPERATURE
2 1/2 CUPS SHREDDED MOZZARELLA CHEESE (OR ANY CHEESE YOU HAVE)
1 SMALL PURPLE SPRING ONION OR REGULAR RED ONION, THINLY SLICED (CROSS WISE OR LENGTHWISE)
1 SMALL FENNEL BULB, THINLY SLICED
3 TO 4 THING GREEN ONIONS OR SCALLIONS
1/2 TEASPOON FENNEL SEEDS, CRUSHED (OPTIONAL)
1/2 CUP FINELY GRATED PARMESAN OR PECORINO CHEESE
FLAKY SEA SALT, SUCH AS MALDON
FRESHLY CRACKED BLACK PEPPER
FRESH BABY GREENS OR FLOWERING HERBS, SUCH AS ROSEMARY OR CHIVE OR FENNEL FRONDS, FOR GARNISH
POSITION A RACK IN THE LOWER THIRD OF THE OVEN AND PREHEAT THE OVEN TO 500 DEGREES F.
COAT A 13 X 18 BAKING PAN WITH OLIVE OIL. GENTLY STRETCH THE DOUGH TO COVER THE ENTIRE BAKING PAN, TAKING YOUR TIME TO WORK THE DOUGH UNTIL IT REACHES ALL FOUR CORNERS, AND MEETS IN THE MIDDLE (IT MAY BUBBLE AND BECOME THIN IN PLACES, BUT NOT RIP). PRESS THE MIDDLE TOGETHER WITH YOUR FINGERS TO SEAL INTO ONE PIECE (THE SEAM SHOULD DISAPPEAR AS IT RISES, AND BAKES).
TOP WITH THE CHEESE, ONION, FENNEL AND FENNEL SEEDS, CREATING ANY SHAPES OR PATTERNS YOU WISH. DRIZZLE WITH ADDITIONAL OIL. COVER LIGHTLY WITH A TOWEL AND SET ASIDE TO RISE UNTIL PUFFED AND A BIT BUBBLY, ABOUT 45 MINUTES TO AN HOUR, DEPENDING ON THE TEMPERATURE OF YOUR ROOM AND YOUR DOUGH.
SPRINKLE WITH THE PARMESAN, AND FLAKY SEA SALT, AND BAKE UNTIL THE BOTTOM AND EDGES ARE CRISP AND BROWN, AND THE MIDDLE IS COOKED THROUGH, ABOUT 25 MINUTES. SPRINKLE WITH MORE SALT, IF NEEDED, PLUS PEPPER. SCATTER WITH HERBS OR FENNEL FRONDS, AND SERVE WARM OR AT ROOM TEMPERATURE.
NOTE: I’ve sliced my onions cross wise for rounds, and lengthwise for a long, slender more elegant mood; I love it both ways! Do what works for you, and is easy and beautiful in your eyes.
** recipes and images belong to Sarah Copeland and should not be used or pinned without attribution. **
PHOTOS // THUSS + FARRELL
FOOD + PROP STYLING // SARAH COPELAND