I created this recipe because I love the sweetness of grapes paired with the earthiness of fennel and olives. Enjoy!

3 tablespoons plus 1/4 cup extra virgin olive oil, divided
1 1/2 cup thinly sliced fennel bulb (reserve fronds for garnish if desired)
2 cups all purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/3 cups buttermilk
Zest of one lemon
3 large eggs, at room temperature
8 pitted calamata olives, sliced in half
10 red grapes, sliced in half
1 teaspoon dried Italian seasoning
Additional salt & pepper to taste

Preheat oven to 375. Place 3 tablespoons olive oil sliced fennel in a medium cast iron Dutch oven or seasoned cast iron pan over medium high heat. Season with salt and pepper to taste. Cook until fennel is soft but not browned, about five minutes, stirring occasionally. Remove pan from heat. Brush some of the oil from the bottom of the pan on to the sides of the lower half of the pan.

In the meantime, in a medium bowl, whisk together flour, sugar, baking powder, dried thyme, salt and pepper and set aside.

In a large bowl, whisk together buttermilk, remaining 1/4 cup oil, lemon zest and eggs until well combined and set aside.

When the fennel is soft, carefully place the halved olives and grapes, cut side down, in to the pan with the fennel and sprinkle the Italian Seasoning over the vegetables. Do not mix.

Combine the dry ingredients with the wet and stir until just combined. Pour batter in to pan and spread to cover. Bake for 22-25 minutes until a wooden skewer inserted into the center of the bread comes out clean.

Allow to rest in pan for a few minutes and run a knife around the edge of the pan to loosen the bread. Turn out on to serving platter or cutting board to serve and garnish with fennel fronds.

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