Braided Lavender Focaccia Bread
By Roark & Rye
About The Recipe
Roark & Rye bakes up a delicious twist using our Ali’i Kula Lavender Culinary Lavender. The citrus and floral notes of Culinary Lavender gives this Braided Lavender Focaccia is herbaceous and savory, easy to make and makes it even easier to impress.
This could be served alone with butter, or as a great addition to a brunch or lunch menu. Serve up a bowl of soup to soak up all the goodness with this simple focaccia recipe.
About Roark & Rye
Cheyanne of Roark & Rye has been baking for as long as she can remember. As she got older, her diet needs shifted for improved health and because of this, her approach to baking changed too. She sought out and mastered gluten free and vegan options. The feedback she received included many compliments that the flavors and textures were consistent with traditional baking approaches.
In 2020, Roark & Rye launched on instagram, with a weekly menu. She shares:
From the moment I posted the first menu I haven’t stopped. It had been full steam ahead and I couldn’t be happier. I’m doing what I love and making it possible for people with food restrictions to enjoy a cookie or two and some fresh breads.
Those on Maui can enjoy Roark & Rye’s freshly baked flavors at local establishments like Better Things Cafe, Espresso Mafia and Cowgirl Coffee. Cheyanne also ships her breads off island. Follow on instagram for information on local bake sales and delivery.
Connect with Roark & Rye:
- Facebook: facebook.com/roark-rye/
- Instagram: instagram.com/roarkandrye
Braided Lavender Focaccia Bread
Ingredients
- 4 cups Bread Flour
- 1 packet of dry yeast 2 1/4 tsp
- 1.5 Tablespoons of Alii Kula Lavender Farm Pure Culinary Lavender
- 1 Tablespoon sea salt
- 1 Tablespoon sugar
- 1/4 cup of Olive Oil
- 2 1/2 cups warm water
Instructions
- Put all Dry ingredients in a mixing bowl or bowl of a stand mixer, Mix.
- Add warm water and Olive Oil and knead with your hands or on medium low for 4-5 minutes.
- Oil a large bowl and place dough into the bowl cover with a dish towel and allow to rise in a warm spot for 1.5-2 hours or until doubled in size.
- Preheat oven to 400F, oil a large baking sheet.
- Once the dough has doubled in size divide the dough into three equal size balls, roll the balls into 12-13 inch ropes. Place them all side by side with about an inch of space in between each. Join all three ends at one end and begin your braid. Once you have your braid, tuck ends slightly under so they don’t fray out when baked.
- Drizzle with Olive Oil, salt and a little lavender.
- Bake for 25-30 minutes, until bread is nice and golden on top.
- Remove from oven and allow to cool on a cooling rack.
