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Lavender & Olive Focaccia

Lavender imparts a delicate flavor to this homemade focaccia. It reminds me of my trips to Italy, and eating it brings back the relaxed vacation mood.—Sherry Haddox, Austin, Texas

16 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1-2/3 cups warm water (110° to 115°), divided
1 tablespoon honey
6 tablespoons olive oil, divided
2 teaspoons salt
4 to 5 cups all-purpose flour
15 Greek olives, chopped
1 tablespoon dried lavender flowers
1 garlic clove, minced
1 teaspoon kosher salt

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in the
honey; let stand for 5 minutes. Add 4 tablespoons oil, salt and
remaining warm water. Add 2 cups flour; beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a large greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about
1 hour.
Punch dough down; divide in half. Cover and let rest for 10 minutes.
Shape each portion into a 9-in. circle. Place on greased baking
sheets. Cover and let rise until doubled, about 30 minutes.
Using the end of a wooden spoon handle, make several 1/4-in.

2 of 2

Lavender & Olive Focaccia (continued)

Directions (continued)

indentations in each loaf. Combine the olives, lavender, garlic and
remaining oil; brush over loaves. Sprinkle with kosher salt.
Bake at 375° for 25-30 minutes or until golden brown. Remove from
pans to wire racks. Serve warm. Yield: 2 loaves (8 wedges each).

Nutrition Facts: 1 wedge equals 174 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 471 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.