Lavender-Sour Cherry Focaccia for a 1.5 lb bread machine loaf
- 4 teaspoons dry yeast
- 2 cups whole wheat flour
- 1 cup unbleached bread flour
- 1.5 Tablespoons dry milk powder
- 1.5 teaspoons sea salt
- 3/4 teaspoon lavender buds
- 1.25 (1 and 1/4) cups warm water
- 2 Tablespoons Olive Oil
- 1.5 teaspoons honey
- 2 cups sour cherries (or whatever you have)
- 1 Tablespoon (organic) sugar
- 1 Tablespoon lavender buds (fresh or dry, use the same amount)
- 2 Tablespoons oil for infused lavender oil
Add the wet and dry ingredients to your machine in the order the manufacture calls for. Set the control for manual.
Toss the cherries with the sugar (probably just before using them on the bread)
In a small bowl mix the Tablespoon of lavender and the 2nd 2 Tablespoons of oil together. You may choose to heat this in the microwave for
30 seconds to speed the infusion process. Set aside.
Preheat oven to 425 degrees F. The bread will bake on the bottom 3rd of the oven–adjust a rack.
note you may proof the bread once after it is removed from your machine. I like to do this with whole wheat but not with white.
Generously oil a baking sheet. You can use some of the infused oil.
With your fingers, press out the focaccia. (does not need to proof/rise once it is in the pan)
With a pastry brush generously oil the top of the bread with the infused oil.
If you have not already, toss the cherries with the sugar. Alternately you can sprinkle the sugar on top of the cherries
Press the cherries into the bread.
Note; for this focaccia you do not need to dimple the dough, pressing the cherries will accomplish that for you.
Bake 20 minutes at 425. Remove from the sheet to a cooling rack right away. Enjoy hot or cold.