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Lavender Focaccia

Lavender Focaccia

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Published by api-3728258

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Published by: api-3728258 on Oct 17, 2008
Copyright:Attribution Non-commercial


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Lavender Focaccia
(Paraphrased & slightly adapted) from (you guessed it) The Bread Baker's Apprentice
By Peter Reinhart
Herbed oil

1 cup olive oil (Don't bother with extra virgin for this, yo.)
2 heaping tablespoons dried lavender flowers
1 teaspoon herbes de Provence
1 tablespoon kosher salt
1 teaspoon white pepper
2 teaspoons freeze dried shallots
zest of one lemon

Warm the oil to 100* F, remove from heat and stir in the other ingredients. Once it has cooled, it can be refrigerated, but it'll go on the dough the same day, so you might as well leave it out to imbue itself with delicious flavour.


5 cups bread flour
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups water, room temperature

herb oil
additional lavender, lemon zest, and basil to mix in the dough

Stir together the flour, salt and yeast in a large bowl, then add the oil and water until the
ingredients form a wet, sticky ball. Continue stirring until the dough is smooth. It should stick
to the bottom of the bowl, but clear the sides. This would be a good time to add herbs to the

Sprinkle flour on the counter and turn the dough onto it, shaping it into a rectangle. Let dough
rest five minutes.

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