Lavender & Olive Focaccia Recipe

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Lavender & Olive Focaccia Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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. 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).
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Originally published as Lavender & Olive Focaccia in The Taste of Home Cookbook 2011, p62

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf. Combine the olives, lavender, garlic and remaining oil; brush over loaves. Sprinkle with kosher salt.
  5. 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).
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Originally published as Lavender & Olive Focaccia in The Taste of Home Cookbook 2011, p62

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