Focaccia with lavender and sour-cherries (I think you can click on the picture to go to the movie I made for this bread)
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.
I use a large old “Welbilt” bread machine. The same one I used when my boys were still boys. There are times when I look with lust at new machines with all kinds of bells and whistles that actually make bread shaped loaves instead of coffee can loaves. The old Welbuilt lives on, it is a keeper. It makes a 2 lb loaf. I’m told the new machines make a smaller loaf. If so you will need to adjust your measurements.
Put the machine together and add;
- 1 package dry yeast
- 2 cups whole wheat flour
- 1 cup white bread flour
- 3/4 cup grated Parmesan cheese
- 1/3 cup dry milk powder
- 1 1/2 teasp seasalt
- 7/8 cup very warm water (that is 1 cup minus 2 Tbsps)
- 2 large eggs, with the yolks broken
- 2 Tbspns Olive Oil
Program the machine for White Bread (your welbuilt can handle it) on manual mode. Start the machine.
Meanwhile: add the following to a small bowl to steep while the machine makes your bread.
- 1/4 cup olive oil
- 2 Tbspns fresh basil or 2 tspns Herbs d’Provonce
- 3 cloves minced or pressed garlic cloves
At the end of the cycle, turn the dough out to a floured surface. Cover and let the dough rest for 10 minutes covered by a tea-towel.
Lightly oil an 8 or 9 inch round cake pan. For Christmas you can use an angel food cake pan for a wreath effect.
Divide the dough into 14 parts. Shape each part into a ball. Dip-roll each ball into the seasoned oil to coat and place into the cake pan without crowding. Cover and let the dough rise for about 30 minutes.
Preheat the oven to 400 degrees F. Bake the bubble loaf for 30 minutes until golden. Cool for 10 minutes before removing from the pan. The bubbles are pulled off by each bread lover.