Add the yeast to the water and stir to combine. Stir in the milk and 1/4 cup of the olive oil. In a large bowl, stir together the flour and salt, and add the yeast mixture. Use a wooden spoon to stir, and mix until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface, and knead until the dough is smooth and elastic, about 10 minutes. Shape into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Oil a 15x10x1 inch baking pan, and punch down the dough. Transfer to the pan and press down with your hands to flatten the dough and cover the bottom of the pan. Cover with a clean, lint-free kitchen towel or plastic wrap, and let rise again until puffy, about 1 hour.
Preheat the oven to 450 degrees. Using your fingertips, press dimples in the dough about 1-inch apart and 1-inch deep. Drizzle the remaining olive oil over the top and sprinkle half with rosemary, and the other half with the lavender and lemon zest. Sprinkle the top generously with kosher salt.
Bake 15-25 minutes, or until the top is golden-brown. Slide the focaccia onto a wire rack to cool completely, then cut into squares and serve.
Originally Submitted
1/30/2011
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