Focaccia with Clementine and Fennel

Name: Focaccia with Clementine and Fennel
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: 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

Getting reviews...

Level: Easy

Total: 50 min
Active: 20 min

Yield: 6 servings

Level: Easy

Total: 50 min
Active: 20 min

Yield: 6 servings

Ingredients

Deselect All

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

Directions

Watch how to make this recipe.

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.