Rosemary Currant Focaccia Bread

This rosemary currant focaccia takes advantage of a bread machine to produce an Italian-inspired loaf with almost no effort. Everything goes into the pan (warm water, olive oil, bread flour, whole wheat flour, sugar, rosemary, salt, and raisins or currants), and the machine handles the kneading, rising, and baking while you do something else with your afternoon.

The flavor profile is classic Tuscan: the piney-resin of fresh rosemary, the fruity grassiness of good olive oil, and the chewy sweet counterpoint of dried raisins or golden currants baked through the crumb. The whole wheat flour gives the bread nutty depth and keeps it from being too soft, while bread flour provides the gluten structure for a proper chew.

Though the recipe calls it focaccia, this machine-baked version is more of a raisin-rosemary batard in shape. Slice thick and serve with soft cheese (ricotta, goat cheese, or brie), a bowl of olives, or good olive oil for dipping. Works as a cheese-board bread, a sandwich base, or morning toast with butter.

Chef Tips

• Use fresh rosemary if possible, chopped fine. Dried rosemary is woody and spiky in bread; fresh melts into the crumb.
• Check the dough during the first mix. Add 1 to 2 tablespoons more water if it looks dry or crumbly.
• Add the raisins with a few minutes left in the kneading cycle, not at the start. Earlier addition breaks up the fruit into paste.
• Use a sweet-bread or fruit-and-nut cycle if your machine has one. Default white bread cycles can over-knead and collapse the dough.
• Let the bread cool fully on a rack before slicing. Hot bread crumb tears and gums up the knife.

Variations

• Swap currants for golden raisins, dried cranberries, or chopped dried apricots.
• Add ¼ cup toasted pine nuts or chopped walnuts for crunch.
• Substitute thyme or sage for rosemary for a different Mediterranean herb profile.