Garlic and Lavender Focaccia

Last week I received a package of culinary lavender grains from Cotswold Lavender and as soon as I opened the parcel its fantastic scent inspired me to bake some meringues (I've posted the picture on Instagram here)...but this afternoon I was baking my rosemary focaccia when I thought: why not try something different?

Et voilà! Just mixing the lavender with some good extra virgin olive oil from Sfoodle, pieces of fresh garlic and coarse salt I created a delicious appetizer! The lavender delicate scent softens the strong garlic flavour in an unusual but fantastic combination.. believe me: once you've tried it you'll love it!

Here's the recipe...

For the dough

400 gr plain flour

100 gr Manitoba or strong white bread flour

70   gr extra virgin olive oil 

10   gr salt

10   gr sugar

230 gr water

20   gr fresh yeast

To finish

1   egg

1   tbsp culinary lavender grains

50 gr extra virgin olive oil 

2 garlic cloves, cut into small pieces

Coarse salt

Put flour, oil, sugar and salt in the food processor with the spiral dough hook and start the machine at medium speed. Slowly add the water and, when the flour is wet, add the crumbled yeast. Continue adding the water until the dough appear well combined: it must be soft and slightly sticky.

Then transfer it on a floured surface and knead  using the heel of your working hand gently push the dough away from you. At the same time, use your other hand to rotate the dough slightly towards you, guiding it slowly around in a circle. Continue for about 5 minutes until the dough achieve a firm touch, smooth surface and elastic texture.

Roll it into a ball and put it in a floured bowl, cover with plastic wrap and put the bowl in a warm place for about 30 minutes or until the dough is doubled. Then transfer the dough again on the floured surface, knead it a little to deflate it and roll it out with a rolling pin. Place it into a baking sheet lightly brushed with olive oil and replace in the warm place, covered.

Preheat the oven to 200°C.

When the focaccia will be puffed up press into its surface with your fingertips to gently form dimples about 1 cm deep.

Brush with egg wash, cover again and set aside for 10 minutes. 

Passed the time, mix 50 grams of extra virgin olive oil with 50 grams of lukewarm water, brush it on the focaccia, sprinkle with the garlic, the salt and the lavender and bake it for about 20 minutes until golden.

Serve the focaccia warm cut into squares.