Best Lavender Olive Focaccia Recipes

Lavender, Rosemary, Garlic and Imported Olive Focaccia image

Provided by COOKGIRl

Categories Breads

Time 45m

Yield 1 loaf foccacia

Number Of Ingredients 8

1 lb fresh bread dough or 1 lb fresh pizza dough
2 tablespoons extra virgin olive oil
1/4 cup pitted & chopped imported black olives (I used a combination of kalamata and nicoise)
2 teaspoons chopped lavender buds
1 tablespoon chopped fresh rosemary
2 garlic cloves, peeled and finely minced
1 teaspoon kosher salt
fresh ground black pepper

Steps:

Lightly oil a large baking sheet. On a floured work surface, roll pizza dough out into an 8 x 14 rectangle.
Transfer dough to prepared baking sheet and cover with a clean tea towel.
Let rise at room temperature for 20 minutes.
PREHEAT oven to 450 degrees.
After final rising on baking sheet, make dimples in dough with finger tips.
Brush on a mixture of the olive oil; lavender, rosemary and garlic. Top with the chopped olives.
Press into place, sprinkle with the kosher salt & black pepper to taste.
Bake approximately 12-15 minutes or until golden brown. Cool on wire rack.
Note: Prep does not include preparing the bread dough.

Nutrition Facts : Calories 288.5, Fat 30.7, SaturatedFat 4.3, Sodium 2039.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.1, Protein 0.7

Lavender Focaccia image

Provided by dicentra

Categories Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 8

1 lb frozen bread dough or 1 lb pizza dough, thawed
2 tablespoons olive oil (extra-virgin)
1/4 cup pitted & chopped imported black olives
2 teaspoons chopped lavender buds
1 tablespoon chopped fresh rosemary
2 minced garlic cloves
1 teaspoon coarse salt
ground black pepper

Steps:

Lightly oil a large baking sheet. On a work surface, roll pizza dough out into an 8 x 14 rectangle.
Transfer to prepared baking sheet and cover with a clean dish towel, let rise at room temperature for 20 minute Meanwhile, preheat oven to 450°.
After final rising on baking sheet, make dimples in dough with finger tips. Brush on 2 Tbsp olive oil; then add mixture of: lavender, rosemary, garlic, and olives.
Press into place, sprinkle with coarse salt and black pepper to taste. Bake 12 - 15 minutes or until golden brown. Cool on wire rack. Cut into pieces to serve. Enjoy!

Nutrition Facts : Calories 288.5, Fat 30.7, SaturatedFat 4.3, Sodium 2620.5, Carbohydrate 4.4, Fiber 1.4, Sugar 0.1, Protein 0.7

Focaccia with Olives and Rosemary image

Yield Serves 8

Number Of Ingredients 7

2 cups warm water (105°F; to 115°F;)
2 teaspoons dry yeast
4 1/2 cups (about) all purpose flour
2 teaspoons salt
3 tablespoons olive oil
24 black or green brine-cured olives (such as Kalamata or Greek),pitted, halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Steps:

Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.