Ingredients:

• 1 pound olive oil dough
• 2 tbs orange zest
• 2 tsp dried lavender buds
• 1/4 cup olive oil
• 1 tbs coarse salt

Directions:

1. Preheat oven to 425F with an empty broiler tray on any shelf.
2. Grease a sheet pan with 1 tbs of olive oil or line with parchment paper.  Set aside.
3. Dust dough with flour and shape into a ball. Flatten  into a 1/2 inch thick rectangle using your hands and place on greased sheet pan. Stretch as much as you can until it is almost touching the sides of the pan.
4. Pour the rest of the olive oil on top of stretched dough. Add orange zest and lavender buds.  Finish with coarse salt.
5. Allow the focaccia to rest and rise for 20 minutes or until the dough fills the sheet pan on the sides.
6. After it has rested and risen, place in heated oven. Pour 1 cup of hot tap water on the empty broiler pan then immediately close the oven.
7. Bake for 25 – 35 minutes, until crust is medium brown.  Baking time will vary depending on how thick the focaccia bread is.
8. Let cool on wire rack and then cut into squares or smaller rectangles.

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