The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Avocado Focaccia Bread

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At a glance
Main Course
2 loaves

* 2 cups warm water

* 2 tsp dry yeast

* 1 tsp sugar

* ½ cup Olivado Extra Virgin Avocado Oil

* 5½ cups high-grade flour

* 1½ tsp salt

* 1-2 Tbsp fresh rosemary

* 1-2 Tbsp rock salt

* Optional: ½ cup chopped olives or capers


Mix yeast, sugar and warm water until dissolved, then stand for 5 minutes. Mix in oil and flour, then salt and olives or capers (optional). Rub oil on your hands and knead the dough until smooth. Add a little extra avocado oil to stop any sticking. Divide dough in half and form two flat oblong shapes. Store in a warm place for 30 minutes. Brush the top of the loaves with water, sprinkle with rock salt and rosemary. Bake at 220C/425F for about 20 minutes or until loaves are golden and sound hollow when tapped.

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