Grilled Fennel Flatbread with Olives and Sultanas

For the dough:

• 1 3/4 cup flour
• 1 1/4 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2/3 cups water

1. In a large bowl, combine dry ingredients and then mix in water with your hands to form a moist dough (add a bit more water or flour if dough is too dry or sticky). Cover and let sit at room temp for 2 hours (longer is alright too).
2. For the second rise, loosely shape dough into a ball (it will have increased in size) and set on a well-floured plate. Cover with a damp towel and let sit at least half an hour.

For the topping:

• 2/3 cups Kalamata olives
• 1 handful fresh thyme
• 1 splash olive oil
• 2/3 cups Sultana raisins (golden raisins)
• 2 fennel bulbs
• dashes red pepper flakes
• 1 lemon, juiced
• 1 cup Parmesan cheese
• 1 large cube feta cheese
• honey, for drizzling

1. To make the olive spread, add the first three ingredients to a blender with 1/3 cup of the sultanas and pulse until roughly blended. Set aside. Slice the fennel into thin slivers and toss with red pepper flakes, lemon juice, half the parmesan, the other 1/3 cup sultanas and a splash of olive oil.
2. Preheat the oven to 500 degrees. Spread out the dough on a well-oiled cookie sheet by stretching it first the full length of the pan and then the width, gently nudging it outwards until the whole sheet is covered. Cover the dough evenly with the olive spread, then arrange the sliced fennel mixture on top. Sprinkle with the crumbled feta and other half parmesan and drizzle with honey, then bake at 500 degrees until crust is crispy and toppings are browned, about 15-20 minutes.