Lavender & Olive Focaccia

• 1 package (1/4 ounce) active dry yeast
• 1-2/3 cups warm water (110u0b0 to 115u0b0), 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

1. 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.
2. 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.
3. Punch dough down; divide in half. Cover and let rest for 10 minutes. Shape each portion into a 9-in. circle. Place on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. 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.
6. Bake at 375u0b0 for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

active dry yeast, warm water, honey, olive oil, salt, flour, olives, dried lavender flowers, garlic, kosher salt

Taken from www.tasteofhome.com/recipes/lavender-olive-focaccia/ (may not work)