- 3/4 teaspoon freshly ground black pepper, divided
- 3 tablespoons olive oil, divided
- 1 large fennel bulb, sliced, fronds reserved for garnish
- 3/4 cup sliced pitted Castelvetrano olives
How to Make It
Step 1
Combine warm water, warm orange juice, sugar, and yeast in a small bowl; let stand until bubbles form, about 10 minutes. Whisk together flour, orange zest, ground fennel seeds, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large bowl. Stir 2 tablespoons of the oil into yeast mixture, and add to flour mixture. Stir until well combined and dough begins to pull away from sides of bowl.
Step 2
Turn dough out onto a lightly floured work surface, and knead until smooth and stretchy. Place dough in a lightly oiled bowl; turn to coat all sides. Cover with plastic wrap coated with cooking spray, and place in a warm place to rise until dough has doubled in size, about 35 minutes.
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