• 1 lb. bread or pizza dough (see below)
• 1/2 tsp. sea salt or to taste
• 1 tsp. dried lavender blooms or lavender leaves
• 1 1/2 tsp. herbes de Provence
• 1/4 c. olive oil
• 10 to 12 oz. cheese goat cheese

Preheat oven to 400°. Divide room-temperature dough into four balls and let rest 10 minutes under a damp cloth. Grease two baking sheets. Shape each ball into a circular disk about 6 o 7 inches across. Place the disks on the baking sheets and keep covered 20 minutes. Meanwhile, mix the salt, lavender, and herbes de Provence.

Press handle of wooden spoon into dough to make indentations at one-inch intervals, then bake 6 to 7 minutes or until cooked but still pale. Remove from the oven and reduce heat to 375∞. Brush loaves with olive oil, then sprinkle with three-quarters of the salt and herb mixture. Top with goat cheese, leaving a 1/2 inch border around the loaves. Sprinkle with remaining herb mixture and olive oil, then return to the oven. Bake another 5 minutes or until crust is golden and cheese is melted.

You can use "store-bought" bread or pizza dough, or you can make your own. Here is the recipe:

• 1 1/4oz. envelope active dry yeast
• 1 tsp. sugar
• 3/4 c. warm water (100° to 110°)
• 2 1/2 c. all-purpose flour
• 1 tsp. salt
• 1 Tbl. olive oil

Combine yeast, sugar, and 1/4 c. warm water; let stand 10 minutes.

In a large mixing bowl, combine flour and salt. Add yeast mixture, remaining water, and olive oil. Beat at low speed with dough-hook attachment, or mix by hand until dough comes together. Beat with dough hook at medium speed 4 minutes, or knead by hand for about 10 minutes. Form into a ball, place in a bowl covered with plastic or a kitchen towel, and leave in a draft-free place until doubled in bulk, about 1 hour. Punch down dough and proceed as above.