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I adapted this focaccia recipe from
a recipe posted on the
Splendid Palate web site. Recipe
and photo are courtesy of Splendid Palate.
Check out Linda's Bread Making Hints:
Secrets to using the bread
machine, About
yeast in bread making,
Sourdough Starter,
Quick
Breads.
Check out all of Linda's great
Bread Recipes
for your bread making.
Lavender Focaccia Bread
Recipe Type:
Yeast Bread,
Lavender Flowers
Yields: 1 large loaf
Cook time: 35 minutes
Ingredients:
1 tablespoon granulated sugar or honey
1 2/3 cups warm water (110 to 115 degrees), divided
1(1/4 oz.) envelope active dry yeast
5 cups all-purpose flour or bread flour
2 teaspoons salt
6 tablespoons
olive
oil, divided
1 tablespoon dried culinary lavender flowers
2 cloves
garlic, minced
1 teaspoon coarse
salt (sea or kosher)
1/4 teaspoon black pepper
Preparation:
In a small bowl, combine sugar or honey with 1/2
cup of warm water. Sprinkle yeast over the mixture; let the stand until foamy, 5 to 8
minutes.
Sift the flour into a large
bowl. Make a well in the center of the flour and pour in remaining water, yeast mixture,
and 4 tablespoons olive oil. Mix approximately 5 minutes or until you form a dough;
transfer to your work surface. Knead for 10 minutes then add the
salt and knead for a approximately 6 to 10 minutes or until the dough is very smooth (if
the dough sticks to your hands, add some additional flour, one tablespoon at at time).
Spray a large bowl with
non-stick cooking spray. Form the dough into a round shape and place dough in the bowl.
Cover with plastic wrap, and set aside in a warm place (draft free) to rise for
approximately 45 to 60 minutes or until dough has doubled in bulk.
NOTE: At
this point you can refrigerate the dough overnight. Be sure to allow the dough to return
to room temperature before putting it in the oven.
Preheat oven to 400 degrees. Lightly oil a large baking sheet (I use the new silpads
instead of oil). Lightly flour work surface and roll out dough into a large
rectangle. Transfer dough to the baking sheet, cover with plastic wrap and let rise
approximately 30 to 45 minutes or until it doubles in size.
While dough is rising, make the lavender garlic
topping. Finely chop the lavender. In a small bowl, mix lavender and garlic with remaining
2 tablespoons olive oil.
Make dimples in the dough with your fingers by pushing into the dough several times. Brush
the lavender-garlic topping all over and into the dimples. Sprinkle coarse salt and pepper
on top. Bake for 30 to 35 minutes or until golden brown.
A good check is to use an instant
digital thermometer to test
your bread. The temperature should be between 200 and 210 degrees.
 This
is the type of thermometer that I use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking
and baking. I, personally, use the
RT600C Thermometer
(show in the photo on the right). To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just
click on the underlined: RT600C Thermometer.
Remove from oven and
transfer to wire rack to cool, Let baked loaf cool for 30 minutes before cutting (this is
because the bread is still cooking while it is cooling).
Makes 8 servings.
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