Olive Oil Bread with Caramelized Fennel and Gruyere

Olive Oil Bread with Caramelized Fennel and Gruyere

When you’re craving something savory and delectable, this olive oil bread from Electrolux is your go-to. A handful of ingredients combine to create a tasty stand-alone snack or accompaniment to your meal.

Servings: 1 loaf


For the caramelized fennel:

  • 1 tablespoon extra-virgin olive oil
  • 1 bulb of fennel, halved, cored and sliced into planks
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt

For the bread:

  • 1 packet active dry yeast (2¼ teaspoons)
  • 1 teaspoon honey
  • 1 cup lukewarm water
  • ⅓ cup great quality extra virgin olive oil
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 bulb caramelized fennel, cooled and chopped
  • 1 cup grated gruyere
  • ½-1 teaspoon fennel seeds


To make the caramelized fennel: Add the olive oil to a heavy skillet over medium-high heat.  Add the fennel in a single layer and dust with sugar and salt.  Allow to cook without moving for 3-4 minutes.  Turn over and continue on the other side till both sides are deeply caramelized.  Cool.

For the bread: In a large mixing bowl, combine yeast, honey, and water. Stir to combine and allow to rest for about 5 minutes, or until yeast begins to foam. Add the olive oil, flour, and salt to the bowl and stir to combine into a shaggy ball. Knead for 1 minute until dough is smooth and a round ball forms.

Remove the dough and set aside. Brush or rub a little bit of olive oil inside the bowl. Place the dough back into the bowl, cover the bowl with plastic wrap, and leave to rise in a warm place for about 1 hour or until doubled in size.

Once doubled, remove dough to a lightly floured surface and press into a rectangle. Spread half of the fennel and gruyere and fold in both sides like you are folding a business letter. Press gently into a rectangle again and add the rest of the fennel and gruyere. Fold again as you would a business letter and then tuck sides under, forming dough into a ball.

Preheat oven to 375 degrees.  Place dough on a parchment-lined baking sheet, brush with olive oil, and allow to rise again for 30 minutes, lightly draped with plastic wrap to cover.  Just before baking, sprinkle with fennel seeds and flake salt. 

Bake for 30 minutes or until deep golden brown and the internal temperature is 190 degrees.

Recipe & image from our friends at Electrolux.


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