Olive, Rosemary, and Onion Focaccia

This is a really easy recipe to make and perfect for company. I wanted to share it with everyone because my previous post had to do with Rosemary.



Ingredients
1-1/4-ounce package (2-1/2 teaspoons) active dry yeast
1 teaspoon sugar
4-1/2 to 5 cups all-purpose flour
1-1/4 teaspoons salt
3 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
1/4 cup minced onion
1/2 pound Kalamata, Niçoise, or green Greek olives or a combination, pitted and cut into slivers (about 1 cup)
1-1/2 teaspoons coarse salt, or to taste

Instructions

In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1-3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy . Stir in 4-1/2 cups of the flour, salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15-1/2-by 10-1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400 degree F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.

Credits
From: Best of Gourmet - 1992 (Condé Nast)

Lavender to Calm and Soothe Your Soul

Lavender, also known as Lavandula angustifolia is better known for its aromatherapy benefits, soothing, calming, relaxing, and stimulating. Medicinally, Lavender is an antitumoral, an analgesic, an anti-inflammatory and prevents the build-up of sebum, a skin oil that bacteria feed on. The French Scientist Rene Gatefosse was the first to discover lavender’s ability to promote tissue regeneration and speed wound healing when he severely burned his arm in a laboratory accident. Today, Lavender is still one of the few essential oils to still be listed in the British Pharmacopeia. Lavender is one of the few floras that is the least allergenic, yet so versatile that it can be used in body moisturizers, candles, and soaps. It is most certainly a spa favorite and commonly used during aromatherapy massages.

Lavender angustifolia is also known as Lavender, English Lavender, or True Lavender. It is a small, herbaceous to semi-woody, semi-evergreen perennial or perennial herb that you might see along walkways, raised walls, or borders. It is also often referred to as the “queen of herbs” for gardens.

Lavandula translates as “to wash” referring to an extract of Lavender being used as an oil in the bath. Angustifolia translates as “narrow-leaved”.

In the kitchen, Lavender is an incredibly versatile herb for cooking. English Lavender (lavandula angustifolia) has the sweetest fragrance of all the lavenders and is one most commonly used in cooking. For salads, the lavender flowers add a beautiful color. The spikes and leaves of lavender can be used in most dishes in place of rosemary in most recipes. Use the spikes or stems for making fruit or shrimp kabobs. Just place your favorite fruit on the stems and grill.

Take a look at our selection of Lavender products, and our featured spa recipe this month which is Seared Scallops with Lavender, Lime and Champagne. Enjoy!