Lavender, Rosemary, Garlic And Imported Olive Focaccia

• 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

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

bread, extra virgin olive oil, black olives, lavender buds, rosemary, garlic, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/lavender-rosemary-garlic-and-imported-olive-focaccia-243564 (may not work)