My favorite recipe for Provence Herb Focaccia Bread. A wonderful, quick flat bread with herbs, and lots of yummy flavor! For the dough:

2 teaspoon instant yeast
1 1/2 cup white unbleached flour
1 cup whole wheat flour
1/4 cup oatmeal or ground flax seed
1 teaspoon sea salt
3 Tablespoons Rosemary
1 1/2 Tablespoons Provence Culinary Lavender
2 Tablespoons honey
6 Tablespoons extra-virgin olive oil

For the topping:

1/4 cup extra-virgin olive oil
1 teaspoon sea salt

Make the dough: Add 1 1/2 cups of warm “to touch” water in mixer bowl. Then add yeast, white flour, honey, and let sit 10 minutes to “proof”. Then add olive oil, and salt, and mix 5 minutes. Add remaining ingredients, whole wheat flour, oatmeal or ground flax seed, rosemary, Provence culinary lavender, and mix to make a soft dough that does not stick to the sides of the bowl. (Add a few more tablespoons of flour if necessary) Place dough on floured counter top and knead 5-8 times. Place dough in large oiled bowl; cover with towel or plastic wrap, and let rise until doubled, about 1 hour. (Or let it rise in the refrigerator for 24 hours; return to room temperature before proceeding, about 1 1/2 hours)

Cut the dough in half. Place on 2 oiled 11×17 baking sheets. (Apply oil to hands to prevent dough from sticking). Push out dough with your fingers and palm, until it extends almost to the sides of the sheet. (you may need to let the dough rest 8 minutes for it to stretch easily) Then press out toward sides again.

Topping: Mix the olive oil with 1/4 cup of room-temperature water and the salt. Pour over the focaccias. Sprinkle 2 teaspoons Hood River Lavender Spice Blend on top. Dimple with your fingers; let rise at room temperature for 35-45 minutes. Meanwhile, preheat the oven to 450 degrees. Bake 12-15 minutes. This recipe also works great for making Mini Pizza Crust. Children will enjoy covering crust with topping, making a personal mini pizza! You will need to extend the cooking time if necessary.
**It is also great to add olives, sundried tomatoes, and chopped garlic on top before baking.**

Recipe adapted from Fox 12 Oregon. ENJOY!