Print Options

Back to Lavender & Olive Focaccia >

Include these items:

Taste of Home Logo

Lavender & Olive Focaccia

 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 King Arthur Unbleached 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.

2 of 2

Lavender & Olive Focaccia (continued)

Directions (continued)

  • 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).
Nutritional 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.