rosemary raisin focaccia

Even though the temperature has been soaring here I have had for some crazy reason this desire to start baking bread! What poor timing, although I figure since I am melting and canning anyway might as well add the oven to the heat storm. I started this adventure by trying out a large batch of “5 minute a day bread” with mixed albeit tasty results. I then tried a batch of focaccia, and reached for my baking bible the Art & Soul of Baking to lead the way.

Here is my abridged recipe (same ingredients, however I will be way less graceful on my step by step)

Warm 2 1/4 cups of milk and place in bowl mixer

Sprinkle 1 tbsp dry active yeast and 1 tsp of sugar on to the milk, whisk in 1/4 cup of flour.

Allow to stand for 10 minutes while the yeast bubbles away.

Then add 2 cups of flour (I used white spelt) and mix with a paddle attachment for 4 minutes.

Add 2 cups of raisins and two sprigs of fresh rosemary, mashed and chopped.

Then add with 3 tbsp olive oil, 1 1/2 tsp cinnamon, and 1 tsp salt.

Attach dough hook and mix for 2 minutes on low, finally add another 2 3/4 cups of flour, and kneed for 2 more minutes, scrape side and turn mixture over before kneading for 2 more minutes.

Oil a bowl and put dough into it to allow it to rise in a warm place for about 1 1/2 hours (or until it has doubled in size). Then punch down the dough and place it on a large oiled baking sheet. Begin to pull and stretch the dough into your desired shape. Using your finger tips tap little pockets over the top of the dough, and then allow it to rise again for at least 30 minutes.

Bake in a 375 oven for about 35 minutes or until lightly golden brown. Remove from oven and allow to cool for about 10 minutes before brushing with olive oil and and finishing sprinkle of sea salt and more rosemary.

This bread was served with balsamic and olive oil for dunking and was really nice left over toasted with a dollop of honey!


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