Add 2 Tbsp of the oil to a large skillet over medium heat. Add onion, garlic, carrots, and fennel. Cook for about 10 minutes until onions are translucent.
In a large bowl, combine cornbread and sourdough.
Gently fold in the cooked vegetables, the herbs and prunes/apricots.
Add the rest of the olive oil to the stock/broth and heat through.
Toss the bread mixture in the broth mixture and serve.