Best 4 Lavender Olive Focaccia Recipes

Indulge in the aromatic flavors of lavender and the savory goodness of olives with our guide to preparing the perfect lavender olive focaccia. This delectable Italian flatbread combines the essence of fragrant lavender with the tangy, salty bite of olives, resulting in a culinary delight that tantalizes the senses. Whether you're a seasoned baker or just starting your culinary journey, our article will provide you with the inspiration and guidance you need to create a masterpiece that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LAVENDER & OLIVE FOCACCIA

Lavender & Olive Focaccia image

Lavender imparts a delicate flavor to this homemade focaccia. It reminds me of my trips to Italy, and eating it brings back the relaxed vacation mood.-Sherry Haddox, Austin, Texas

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 2 loaves (8 wedges each).

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1-2/3 cups warm water (110° to 115°), divided
1 tablespoon honey
6 tablespoons olive oil, divided
2 teaspoons salt
4 to 5 cups all-purpose flour
15 Greek olives, chopped
1 tablespoon dried lavender flowers
1 garlic clove, minced
1 teaspoon kosher salt

Steps:

In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in the honey; let stand for 5 minutes. Add 4 tablespoons oil, salt and remaining warm water. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Cover and let rest for 10 minutes. Shape each portion into a 9-in. circle. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf. Combine the olives, lavender, garlic and remaining oil; brush over loaves. Sprinkle with kosher salt. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 471mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

LAVENDER, ROSEMARY, GARLIC AND IMPORTED OLIVE FOCACCIA

Lavender, Rosemary, Garlic and Imported Olive Focaccia image

An "herbivore's" dream! From lavernderfarms.net. (A bread machine comes in very handy for preparing the dough.) Try a variety of imported specialty olives!

Provided by COOKGIRl

Categories Breads

Time 45m

Yield 1 loaf foccacia

Number Of Ingredients 8

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

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

Lavender Focaccia image

Make and share this Lavender Focaccia recipe from Food.com.

Provided by dicentra

Categories Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

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

EASY ROSEMARY FOCACCIA

Easy Rosemary Focaccia image

This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!

Provided by Anonymous

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

Ingredients

5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed
2 ½ teaspoons active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
¼ teaspoon salt, or more to taste
2 tablespoons olive oil, divided
3 sprigs fresh rosemary, leaves stripped

Steps:

Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 148.7 mg, Sugar 1.2 g

Tips:

Use fresh lavender for the best flavor. If you don't have fresh lavender, you can use dried lavender, but use half the amount.
Don't overwork the dough. Overworking the dough will make the focaccia tough.
Let the dough rise in a warm place. This will help the dough to rise properly.
Don't overcrowd the focaccia pan. If the pan is too crowded, the focaccia will not bake evenly.
Bake the focaccia until it is golden brown. This will ensure that the focaccia is cooked through.

Conclusion:

Lavender olive focaccia is a delicious and easy-to-make bread that is perfect for any occasion. The combination of lavender, olives, and rosemary gives this bread a unique and flavorful taste. This bread is also very versatile and can be served with a variety of toppings, such as cheese, meats, or vegetables.