Rosemary & raisin focaccia

This Rosemary & Raisin Focaccia combines the aromatic fragrance of rosemary with the sweet and chewy texture of raisins to create a delightful bread that's perfect for snacking, sandwiches, or as a side dish to your favorite meals. The blend of savory and sweet flavors makes this focaccia a unique and tasty treat.

Instructions:

Enjoy your homemade Rosemary & Raisin Focaccia warm from the oven or at room temperature. Its sweet and savory elements make it versatile enough to accompany any meal or serve as a delicious snack on its own. With its delightful flavor and texture, this focaccia is sure to become a favorite in your recipe collection.

Rosemary & raisin focaccia FAQ:

What is the baking time for the focaccia?

Bake the focaccia in a preheated oven at 425°F (220°C) for about 15-20 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

How can I tell when the focaccia is done baking?

The focaccia is done when it is golden brown on top and sounds hollow when tapped on the bottom. Additionally, you can check the internal temperature; it should be around 190°F (88°C).

Can I substitute ingredients in this recipe?

Yes, you can substitute the all-purpose flour with bread flour for a chewier texture. You may also use other sweeteners like maple syrup instead of honey, but this may slightly alter the flavor.

How should I store leftover focaccia?

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

What can I do if my dough is too sticky during kneading?

If your dough is too sticky while kneading, gradually add more flour, a little at a time, until the dough is smooth and elastic. Be cautious not to add too much flour, as it can affect the texture of the focaccia.

Tips:

- Ensure your yeast is fresh.: Always check the expiration date on your yeast. Fresh yeast ensures a good rise and fluffiness in your focaccia.

- Use warm water.: Using warm water (around 110°F or 43°C) helps activate the yeast more effectively.

- Soak the raisins.: Soak the raisins in warm water for about 10 minutes before adding them to the dough to make them plump and juicy.

- Don't rush the kneading process.: Knead the dough until it becomes smooth and elastic. This process usually takes about 10-15 minutes by hand or 5-7 minutes using a stand mixer with a dough hook.

- Let the dough rise twice.: Allow the dough to rise twice: once after kneading and again after shaping it into a focaccia before baking. This will ensure a light and fluffy texture.

- Use good quality olive oil.: Opt for extra virgin olive oil, as it adds a richer flavor to the focaccia.

- Add more rosemary on top.: Sprinkle some additional rosemary on top of the dough before baking to enhance the flavor and aroma.

- Baking stone for a crispy crust.: If you have a baking stone, use it to bake the focaccia as it helps achieve a crispier crust.

- Store leftovers properly.: Store any leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze it for longer storage.