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.

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suelynn's picture
Submitted by suelynn on

SueLynn
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 dasein668.com

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.

 

RCOO

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.

 

HEY@!!!

 

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!