Caramelized Fennel and Bleu Cheese Flatbread

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

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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.

Caramelized Fennel and Bleu Cheese Flatbread

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.

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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.

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

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

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

Now, go to the other challengers’ sites and check out their fennel creations:


And Love It Too

From The Little Yellow Kitchen

Como Water

I ♥ ICM!!

Happy Monday!

~Dixie Chik~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 16 Comments

  1. Mike

    Thanks for the Foodbuzz add! This looks ridiculously delicious! I love fennel.

    1. Dixie Chik

      Thanks Mike!!

  2. Tammy

    How fabulous! I absolutely love your site…I’ve been reading your posts (and drooling while doing so)!
    Have a lovely day!

    1. Dixie Chik

      Thanks Tammy!

  3. Kate @

    I loooooove the flatbread! And the bleu cheese, plus the fennel…oye I’m hungry now!

  4. SunnyB@andloveittoo

    This is beautiful, Shea! I have never had carmelized fennel and cannot wait to give this a try (I know just how I’d make the flatbread gluten free, too). Thank you for sharing.

  5. Tiffany

    I love your flatbread idea! And I love that you caramelized your fennel! It tastes soooooooooooo good when it’s all rich and caramelized, no?!??! Thanks for letting me participate! 😀

    1. Dixie Chik

      Thanks Tiffany! Caramelized onions are always great…. but this is INSANE.

  6. Liz

    Gorgeous flatbread! I’d have a hard time restraining myself!!!

    1. Dixie Chik

      Yeah, not many family members got to test-taste this one lol. Thanks Liz!

  7. Celia

    I’m so glad you found fennel! My mom cooks Italian mostly, so I was raised on it; I love introducing people to it. This looks like an excellent use of the veggie – I’ll have to try it out!

    1. Dixie Chik

      I am too!! It’s SO good – can’t wait to put it to use again. Thanks!

  8. Jessica

    You did a beautiful job with fennel! I love that you paired it with bleu cheese. It must have been so flavorful and tasty!

    1. Dixie Chik

      LOL tasty isn’t the word – it’s AMAZING! Thank you for checking it out!

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