The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Raisin Focaccia

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beenjamming's picture
December 22, 2006 - 12:00pm -- beenjamming

Some BBA Focaccia with raisin and rosemary-citrus olive oil i made.


suelynn's picture
Submitted by suelynn on

Recipe PLEASE!!!  :)  This is beautiful and looks very appetizing!
Thanks in advance!

dasein668's picture
Submitted by dasein668 on

And I don't even like raisons! Nice.
Nathan Sanborn

beenjamming's picture
Submitted by beenjamming on

thanks for all the compliments! The recipe for the dough is straight out of Bread Baker's Apprentice so i don't want to post that out of respect for Reinhart's copyrights but I'll talk about the modifications i made. I took his suggestion and added about 3 cups of raisins to the dough. Instead of his herb oil, i made some of my own infused oil with one lemon peel and one orange peel sliced into slivers and a few sprigs of fresh rosemary. I put that in a jar and let it sit overnight.



I proofed and baked the dough in two 10" glass pie pans, lined with parchment. I put some of the oil on the bottom(~quarter cup between both pans), then the dough, a little more on top as well as some of the goodies in the oil. I dimpled the dough then sprinkled some coarse sugar granules over top of it.




I let those proof for an hour and a half. dimpled again, waited 15 minutes, then popped them in a 500 degree preheated oven and turned the heat back to 450. When the top was golden brown, i turned the heat back to 425, covered the top with foil and baked for another 15-20 minutes. If you bake these on a more conductive medium(aluminum) i don't imagine having to cover the top as everything will bake at a more even rate. After that i just let them cool on a wire rack and paced around the wonderfully scented kitchen in ecstasy. If you try it let me know how it turns out!