Lavender Focaccia

This is a large flat bread. Thank you to Marina for the recipe.
225 g strong flour
1 tsp dried yeast
1/4 tsp salt
1 Tbsp olive oil
150 ml warm water
a little olive oil
2 tsp dried lavender
pinch of salt
pinch of crushed peppercorns
Combine the flour, yeast, salt, olive oil and warm water to a soft dough.
Form into small balls.
Place in a covered bowl in a warm place to rise. Should double in size.
Knead again.
Flatten to a round diner plate size.
Place on an oiled baking sheet.
Make a depression in the centre. Brush with oil. Scatter over the lavender, salt and peppercorns.
Allow to rise to double the size.
Heat the oven to 450 F, 220 C and Gas Mark 8.
Cook for 15 mins.
Serve warm, as a Starter, or with a Salad or Soup.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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