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    You are in: Home / Recipes / Lavender, Rosemary, Garlic and Imported Olive Focaccia Recipe
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    Lavender, Rosemary, Garlic and Imported Olive Focaccia

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Cookgirl's Note:

    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!

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    Ingredients:

    Yield:

    loaf fo ...

    Units: US | Metric

    Directions:

    1. 1
      Lightly oil a large baking sheet. On a floured work surface, roll pizza dough out into an 8 x 14 rectangle.
    2. 2
      Transfer dough to prepared baking sheet and cover with a clean tea towel.
    3. 3
      Let rise at room temperature for 20 minutes.
    4. 4
      PREHEAT oven to 450 degrees.
    5. 5
      After final rising on baking sheet, make dimples in dough with finger tips.
    6. 6
      Brush on a mixture of the olive oil; lavender, rosemary and garlic. Top with the chopped olives.
    7. 7
      Press into place, sprinkle with the kosher salt & black pepper to taste.
    8. 8
      Bake approximately 12–15 minutes or until golden brown. Cool on wire rack.
    9. 9
      Note: Prep does not include preparing the bread dough.

    Ratings & Reviews:

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    Nutritional Facts for Lavender, Rosemary, Garlic and Imported Olive Focaccia

    Serving Size: 1 (75 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 288.4
     
    Calories from Fat 276
    95%
    Total Fat 30.7 g
    47%
    Saturated Fat 4.2 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 2039.1 mg
    84%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.0 g
    0%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    bread dough

    lavender buds

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