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1
Dissolve the honey in 1-1/2 cups lukewarm water.
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2
Using a stand mixer fitted with the dough hook, mix the flour, yeast, and salt on low speed for 2 minutes.
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3
With the mixer running, gradually add the HONEY WATER and the olive oil.
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4
Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and is smooth yet slightly tacky to the touch, about 5 minutes.
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5
If the dough seems too wet, add MORE flour, 1 teaspoon at a time.
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6
Return to low speed and mix for 2 minutes more.
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7
Let the dough REST in the mixer bowl for 5 minutes and then turn the mixer to medium-high speed and mix for 3 minutes more, as the dough vigorously slaps against the sides of the bowl.
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8
Lightly oil a large bowl.
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9
Transfer the dough to the bowl and turn the dough to coat it with the oil.
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10
Cover with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1-1/2 hours.
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11
Using a vegetable peeler, peel four 1x4-inch strips of orange zest, avoiding as much of the white pith as possible.
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12
Juice the orange and reserve 1/4 cup of the juice.
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13
Put the orange zest in an 8-inch skillet and cover with the olive oil.
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14
Bring to a gentle simmer over medium-low heat and simmer until the edges of the peel start to frizzle, about 4 minutes total.
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15
Remove from the heat and let cool for 5 minutes.
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16
Remove the orange zest from the oil and drain on paper towels.
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17
RESERVE the orange-infused oil.
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18
While the oil is cooling, soak the coarsely ground fennel in the orange juice for 15 minutes.
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19
Drain and discard the orange juice (or use to make vinaigrette with some of the orange-infused olive oil).
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20
Finely chop the strips of zest and, in a small bowl, combine with the olives and soaked fennel.
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21
In another small bowl, mix the sea salt with the fennel powder.
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22
With lightly floured hands, gently deflate the dough.
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23
Add the olive mixture to the top of the dough, and using a plastic bowl scraper, reach down to the bottom of the bowl and gently fold the dough onto itself 4 times, rotating the bowl with each fold, to incorporate the mixture.
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24
Turn the dough out onto a lightly floured surface, stretch slightly to form a log, and cut into 6 equal pieces.
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25
Shape each piece into a ball by gently stretching and tucking the dough underneath itself to form a belly button on the bottom.
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26
Gently roll in the palm of your hand to reshape into a uniform ball, then set each ball, belly button side down, on a well-floured baking sheet.
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27
Lightly brush each top with olive oil.
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28
Cover loosely with a towel or plastic wrap and let rise until doubled in size, about 1 hour.
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29
Meanwhile, prepare a medium gas grill fire or a charcoal fire with a hot zone and a cool zone (an oven thermometer placed over the hot zone should register about 450F).
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30
Brush the grill grates with a stiff brush, then wipe with a lightly oiled wad of paper towels.
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31
On a lightly floured surface, roll out or press and stretch each piece of dough with your fingertips until about 1/4 inch thick and about 8 inches in diameter.
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32
Put the flatbreads on 2 lightly floured baking sheets and lightly brush the tops of the dough with the reserved orange-infused olive oil, being careful not to get oil on the baking sheet.
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33
Put the flatbreads oiled side down on the grill (over the hot zone of the charcoal fire), cover, and cook until puffed and golden brown, 3 to 5 minutes.
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34
(It seems like you could do it on top of stove.
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35
).
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36
Flip the flatbreads and turn the burners of a gas grill down to low (or move the breads over the cool zone of the charcoal grill), and brush the grill-marked side with more of the oil.
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37
Cover and finish cooking until the bottoms are golden and the breads are cooked through, about 3 minutes more.
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38
Transfer the breads to a cutting board, drizzle with more of the oil, and sprinkle with the sea salt mixtureyou may not use it all.
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39
Cut each into halves or wedges and serve warm.
