Lavender adds complexity to this traditional summer focaccia. A little honey and salt add depth without too much sweetness.
Ingredients
- 3 tbsp honey
- 1⅔ cups warm water
- 1¼ oz envelope active dry yeast
- 5 cups all-purpose flour
- 2 tsp fine salt
- 10 tbsp extra-virgin olive oil
- 2 tsp fresh lavender buds, minced
- 1 tsp fresh rosemary leaves, minced
- 2 cloves garlic, finely minced
- 1 tsp coarse, flaky sea salt
- ¼ tsp black pepper
Preparation
- In a small bowl, combine the honey with 1/2 cup of warm water. Sprinkle the yeast over the mixture and allow to stand until foamy, 5-8 minutes.
- Add the flour to a large mixing bowl. Make a well in the center of the flour and pour in the remaining water, yeast mixture, fine salt, and 4 tablespoons olive oil. Mix with a spoon for approximately 5 minutes, or until you form a dough.
- Transfer the dough to a work surface. Knead for 15-20, or until the dough is very smooth (if the dough sticks to your hands, add some additional flour, one tablespoon at at time).
- Form the dough into a round shape and coat the outside with olive oil. Transfer to a second large bowl and cover with plastic wrap or a slightly moist dish towel. Place the bowl in a warm place to rise: approximately 45-60 minutes or until dough has doubled in bulk. If desired, you may refrigerate the dough at this stage for later baking. Allow to return to room temperature before forming and baking.
- Preheat oven to 400°. Coat a baking sheet with olive oil. Lightly flour your work surface, then roll the dough into a large rectangle. Transfer to the baking sheet, cover with plastic wrap and let rise for 30-45 minutes, or until doubled in size.
- While the dough is rising, make the topping. In a small bowl, mix the lavender and garlic with the remaining 2 tbsp of olive oil.
- Using your fingers, press dimples over the face of the dough. Brush the lavender-garlic topping over the dough and into the dimples. Finish with the coarse salt and black pepper.
- Transfer the prepared loaf to the oven and bake for 30-35 minutes, or until golden brown.
- Remove from oven and transfer to wire rack. Allow to cool for at least 30 minutes before slicing.
