15 Ingredients
  • 1 3/4 cups warm water (110 degrees)
  • 2 tablespoons (2 packages) active dry yeast
  • 3 tablespoons extra-virgin olive oil, plus more for pans
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons coarse salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 pounds onions, cut into 1/4-inch dice
  • 2 teaspoons sugar
  • Coarse salt and freshly ground black pepper
  • All-purpose flour, for dusting
  • 4 hard boiled eggs, peeled and sliced 1/4 inch thick
  • 1 bulb fennel, trimmed, thinly sliced
  • 3 ounces oil-cured black olives, pitted and halved lengthwise
  • 3 ounces gruyere cheese, grated
  • Fresh rosemary and thyme, for garnish
Nutrition
385
19% daily value
12 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

20% 13

Saturated

16% 3

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

19% 56

Carbs (net)

- 51

Fiber

22% 5

Sugars

- 8

Sugars, added

- 1

Protein

24% 12

Cholesterol

19% 58

Sodium

28% 683

Calcium

14% 142

Magnesium

9% 36

Potassium

12% 408

Iron

19% 3

Zinc

8% 1

Phosphorus

27% 187

Vitamin A

6% 50

Vitamin C

23% 14

Thiamin (B1)

46% 1

Riboflavin (B2)

27% 0

Niacin (B3)

20% 4

Vitamin B6

13% 0

Folate equivalent (total)

58% 232

Folate (food)

- 102

Folic acid

- 76

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

8% 2

Vitamin K

24% 20
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