Rosemary Currant Focaccia

prep time:: 0 min

Serving size: 6

ingredients

2 2/3 C bread flour -- divided
1 package rapid-rise yeast
1 tsp salt
3/4 C plus
3 tbsp water
2 tbsp lemon olive oil
vegetable cooking spray
1/4 C currants
2 tbsp fresh rosemary -- chopped
1 tbsp cornmeal
1 tsp lemon olive oil
1/2 tsp kosher salt

directions

Stir rapid-rise yeast with warm water until dissolved. Add olive oil and stir. Gradually add 2 cups flour and 1 teaspoon salt in a large mixing bowl, stirring well.

Turn dough out onto work surface, and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.

Punch dough down; turn out onto work surface, and flatten slightly. Sprinkle currants and rosemary over dough; knead gently to incorporate currants and rosemary. Cover and let dough rest 15 minutes.

Roll dough into an 11-inch circle; place on a baking sheet sprinkled with cornmeal. Let dough rest 20 minutes. Brush dough with 1 teaspoon olive oil, and sprinkle evenly with kosher salt. Poke holes in dough at 1-inch intervals with handle of a wooden spoon. Bake at 450 degrees for 10 to 15 minutes or until golden. Cut into wedges. Serve with garlic-herbed olive oil for dipping. Yield: 12 wedges.

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Per Serving (excluding unknown items): 243 Calories; 1g Fat (4.0% calories from fat); 8g Protein; 50g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 514mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Source: Amy Ralls