Lavender Rosemary Focaccia
Nothing beats fresh baked bread this time of year. Serve this Lavender Rosemary Focaccia with your favorite one-pot dinners and you'll have yourself a well-rounded, impressive meal. We also love to serve this sliced thin with a few cheeses or as sandwich bread for all your turkey and ham leftovers this season. If you already love Rosemary Focaccia, you will love the added burst of flavor the lavender adds!
   
   
INGREDIENTS:
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 1/2 teaspoon sugar
  • 1 cup warm water
  • 1/2 teaspoon salt
  • 1/2 cup whole wheat flour
  • 2 1/2 cups (approximately) all-purpose unbleached flour
  • 4 tablespoons extra-virgin olive oil, divided in half
  • 1-2 teaspoons (approximately) SKORDO Lavender Rosemary Sea Salt
  • 1/2 teaspoon fresh rosemary
    
DIRECTIONS:
  1. Dissolve the yeast and sugar in the water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes so all the ingredients (especially the yeast!) has time to wake up.
  2. Add the salt and the whole wheat flour to the bowl. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl.
  3. Put your dough on a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat the outside with the oil. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm and draft-free place for 1 1/2 to 2 hours.
  4. When the dough has doubled in bulk, gently deflate it and turn it out onto a lightly floured counter. Drizzle 2 tablespoons of olive oil on baking sheet. Stretch the dough into a 14" circle and place on the oiled baking sheet. Let it rise for 45 minutes. Preheat the oven to 425°F while the focaccia is rising. 
  5. Dimple the focaccia with your fingers and place it in the oven. Bake for approximately 25 minutes or until lightly browned and cooked through.
  6. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with 1-2 teaspoons of SKORDO Lavender Rosemary Sea Salt and 1/2 teaspoon fresh rosemary.

 

Inspired by: King Arthur Flour

December 12, 2016 by Anne Karonis
Tags: small plate