Lavender, Rosemary, Garlic And Imported Olive Focaccia

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 lightly oil a large baking sheet. on a floured work surface, roll pizza dough out into an 8 x 14 rectangle.
• 2 transfer dough to prepared baking sheet and cover with a clean tea towel.
• 3 let rise at room temperature for 20 minutes.
• 4 preheat oven to 450 degrees.
• 5 after final rising on baking sheet, make dimples in dough with finger tips.
• 6 brush on a mixture of the olive oil; lavender, rosemary and garlic. top with the chopped olives.
• 7 press into place, sprinkle with the kosher salt & black pepper to taste.
• 8 bake approximately 12–15 minutes or until golden brown. cool on wire rack.
• 9 note: prep does not include preparing the bread dough.