Rosemary Currant Focaccia Recipe

Name: Rosemary Currant Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups bread flour, divided; 1 package rapid-rise yeast; 1 teaspoon salt; 3/4 cup plus 3 tablespoons water; 2 tablespoons olive oil; Vegetable cooking spray; 1/4 cup currants; 2 tablespoons chopped fresh rosemary; 1 tablespoon cornmeal; 1 teaspoon olive oil; 1/2 teaspoon kosher salt

Servings: persons

2 3/4 cups bread flour, divided
1 package rapid-rise yeast
1 teaspoon salt
3/4 cup plus 3 tablespoons water
2 tablespoons olive oil
Vegetable cooking spray
1/4 cup currants
2 tablespoons chopped fresh rosemary
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon kosher salt

1
Combine 2 cups flour, yeast, and 1 teaspoon salt in a large mixing bowl, stirring well. Combine water and 2 tablespoons olive oil in a saucepan; place over medium heat until mixture is very warm (120u00b0 to 130u00b0).
2
Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed. Gradually stir in enough of the remaining 3/4 cup bread flour to make a soft dough.
3
Turn dough out onto work surface, and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 40 minutes or until doubled in bulk.
4
Punch dough down; turn out onto work surface, and flatten slightly. Sprinkle currants and rosemary over dough; knead gently to incorporate currants and rosemary. Cover and let dough rest 15 minutes.
5
Roll dough into an 11-inch circle; place on a baking sheet sprinkled with cornmeal. Let dough rest 10 minutes. Brush dough with 1 teaspoon olive oil, and sprinkle evenly with kosher salt. Poke holes in dough at 1-inch intervals with handle of a wooden spoon. Bake at 500u00b0 for 10 to 12 minutes or until golden. Cut into wedges.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3/4 cups bread flour, divided, 1 package rapid-rise yeast, 1 teaspoon salt, 3/4 cup plus 3 tablespoons water, and more.

Yes, Rosemary Currant Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Currant Focaccia

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