Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Rough olive tapenade with caramelised fennel schiacciata


This piquant tapenade is great piled up on simple crostini, but the flavour of the carmelised fennel schiacciata takes it to a whole other level. You can make the schiacciata a day or two ahead, and serve it toasted.

You'll need

300 gm pitted black olives, such as Kalamata (about 350 gm unpitted) 1 cup (firmly packed) flat-leaf parsley 2 tbsp coarsely chopped rosemary leaves 60 gm drained capers in vinegar 6 anchovy fillets 2 garlic cloves, finely chopped 2 lemons, finely grated rind and juice only, or to taste 125 ml (½ cup) extra-virgin olive oil   Caramelised fennel schiacciata 2 tsp caster sugar 1 tsp dried yeast 350 gm (2 1/3 cups) plain flour 60 ml (¼ cup) olive oil, plus extra for drizzling 1 baby fennel bulb, thinly sliced lengthways 1 garlic clove, thinly sliced lengthways

Method

  • 01
  • For caramelised fennel schiacciata, combine sugar, yeast, 25gm flour and 60ml water in the bowl of an electric mixer fitted with a dough hook, mix until smooth and stand in a warm place until foamy (10-15 minutes). Add remaining flour, half the olive oil, 1 tsp sea salt and 180ml water and mix on low speed until a soft dough forms (1-2 minutes). Increase speed to medium, mix until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (45 minutes-1 hour). Meanwhile, heat remaining olive oil in a large frying pan over medium heat and cook fennel slices in batches, turning once, until golden (1-2 minutes each side), season to taste, then cool. Preheat oven to 200C. Divide dough in half, then roll out each piece on a lightly floured surface to a rough 12cm x 25cm rectangle. Place each on an oven tray lined with baking paper, make shallow indentations in dough at regular intervals with your fingertips, then scatter over caramelised fennel. Scatter over garlic, drizzle with a little olive oil and season to taste. Bake, swapping trays halfway through cooking, until golden (12-15 minutes), cool on a wire rack.
  • 02
  • Meanwhile, pulse olives, herbs, capers, anchovy, garlic and lemon rind in a food processor until coarsely chopped, stir in olive oil and lemon juice, season to taste. Serve with thin slices of caramelised fennel schiacciata. Makes about 500ml. Tapenade will keep refrigerated in an airtight container for up to 1 week.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Jan 2010

You might also like...

Christmas vegetarian recipes

recipes

Spiced mango chutney

Crushed broad beans with garlic and lemon crostini

recipes

Herbed goat’s curd with crudites

Smoked trout mousse with riesling jelly and sour cream sable biscuits

recipes

Char-grilled asparagus and haloumi with mint and lemon

Sauteed greens with fried salami crumbs

recipes

Focaccia col formaggio

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×