Imagine sinking your teeth into a warm, golden-brown focaccia that perfectly balances the aromatic punch of fresh rosemary with the sweet, chewy surprise of raisins. This isn't just any bread - it's a culinary magic trick that transforms simple ingredients into a restaurant-worthy masterpiece in less time than it takes to watch your favorite sitcom. Whether you're a baking novice or a seasoned home chef, this Fast Rosemary Raisin Focaccia will have your kitchen smelling like an authentic Italian bakery and your taste buds dancing with delight!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup raisins
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate small bowl, combine 1 tablespoon of active dry yeast with 1 cup of warm water (around 110°F or 43°C). Allow the mixture to sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.
- Once the yeast mixture is frothy, pour it into the bowl with the flour and salt. Add 2 tablespoons of olive oil and 1 tablespoon of chopped fresh rosemary. Stir the mixture with a wooden spoon or spatula until a rough dough begins to form.
- Incorporate 1/2 cup of raisins into the dough, mixing until they are evenly distributed. The dough will be sticky; this is normal.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 15-20 minutes, or until it has doubled in size.
- Preheat your oven to 425°F (220°C) while the dough is rising.
- Once the dough has risen, punch it down to release the air. Transfer the dough to a greased baking sheet or a cast-iron skillet. Using your fingers, gently stretch and press the dough out to fit the pan, creating dimples in the surface.
- Drizzle a little olive oil over the top of the dough and sprinkle with additional chopped rosemary if desired. You can also add a pinch of salt for extra flavor.
- Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes. Transfer it to a wire rack to cool completely before slicing.
- Serve the rosemary raisin focaccia warm or at room temperature, and enjoy it as a side dish, appetizer, or snack!
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it.
- Don't Rush the Rise: Let your dough rise in a warm, draft-free spot for the best texture.
- Dimpling Technique: Use your fingers to create those signature focaccia dimples - they'll catch olive oil and look professionally baked.
- Raisin Placement: Distribute raisins evenly to ensure every bite has a sweet surprise.
- Olive Oil is Your Friend: Don't be shy with the olive oil - it creates that crispy, golden exterior.
- Freshness is Key: Use fresh rosemary for the most vibrant flavor.
- Cooling is Crucial: Allow the focaccia to cool slightly before slicing to maintain its perfect texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
