Lavender Rosemary Focaccia

1 loaf frozen bread or pizza dough, thawed (usually requires overnight)
2 Tbsp olive oil
1/4 cup pitted, chopped black olives
2 tsp chopped lavender
1 Tbsp chopped fresh rosemary
2 cloves minced garlic
1 tsp coarse salt

ground black pepper to taste


Lightly oil a large baking sheet. Roll dough out into an 8x14 rectangle. Transfer to prepared baking sheet and cover with a clean dish towel, let rise at room temperature for 20 minutes.

Preheat oven to 450°

After final rising on baking sheet, make dimples on dough with finger tips. Brush on olive oil; sprinkle on lavender, rosemary, minced garlic and chopped olives. Press into place and sprinkle with salt and black pepper to taste.

12-15 minutes or until golden brown. Cool, cut serve


From the recipe file of
Full Moon Natives