Fennel Seed & Sea Salt Flatbread

New York City treated me very well – while I lived there and during my recent visit. A phenomenal dinner at The Dutch, delicious brunch at Colonie, and wild mushroom risotto that was delivered to our door made me feel like I was right back in the fabulous New York food scene. Where else can you have risotto delivered? Oh, how I miss having the power to order absolutely anything to magically show up at my doorstep – and I do mean anything.

Anyway, brunch at Colonie in Brooklyn was definitely one of the highlights of my weekend. My friend and I sat at the counter overlooking the cute, hipster-type chefs hard at work in the open kitchen. Not only were they incredibly talented, but they were also super charming (single Brooklyn girls take note). We enjoyed champagne, oysters, duck rillette crostini, and some rustic yet innovative charcuterie, which was served with deliciously seeded flatbread. I returned home with the urge to recreate Colonie’s flatbread, resulting in this fennel seed and sea salt version. Whether you break this bread with cute, hipster-type chefs in Brooklyn or with your friends in your own living room, you certainly won’t be missing out.

Fennel Seed & Sea Salt Flatbread

Adapted from Smitten Kitchen

Ingredients

¼ teaspoon salt
½ cup water
1 ½ cups all-purpose flour
Coarse sea salt and fennel seeds

Method

Preheat oven to 350 degrees. Dissolve salt in water. Add flour and stir until combined. Knead a few times until the dough forms a ball. Roll out the dough on a well-floured surface, the thinner the better. Transfer to a baking sheet. Brush dough with some water and then sprinkle with sea salt and fennel seeds. Poke holes all over with a fork. If you would like, you can cut the dough into cracker shapes. Bake for 20-30 minutes until crisp. When cooled, break the crackers into pieces. Serve with a cheese and meat plate and enjoy!