INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
Pour 3 tablespoons of the olive oil into a small glass bowl and heat at~
full power in the microwave until very hot, 30 to 45 seconds. Stir in the
currants and heat an additional 20 seconds then set them aside to plump. In
a mixer or processor bowl fitted with the steel blade, combine 2 1/2 cups
flour, the salt, sugar, and yeast. Mix. Add the hot water. Knead until
soft, adding additional flour as needed to eliminate stickiness. Add the
oil and the raisins (if using a food processor reserve half), the pecans,
and rosemary and knead the dough sufficiently to mix in the fruit, nuts,
and herb. (Knead in the rest of the raisins by hand if the rest was done
with a food processor.) Form the dough into a ball. With your thumbs, punch
a hole to form a doughnut shape and place in an oiled plastic bag or the
processor bowl. If in a bowl, cover loosely with a damp tea towel or
plastic wrap. Place in the microwave. Place an 8-ounce glass of water in
the back of the microwave. Lower the microwave power to 10% or the next to
the lowest power setting. Heat for 3 minutes. Rest for 3 minutes. Repeat
heating for 3 minutes and resting for 3 minutes. Heat for the third time 3
minutes but rest 6 minutes until the dough has doubled in bulk.
Remove the dough from the processor bowl, punch down, and knead by hand a
few seconds. Roll the dough into a 9 x 13-inch rectangle and place on the
prepared baking sheet. Brush with the remaining 2 tablespoons olive oil and
sprinkle with the Parmesan. Allow the dough to rise again, about 20 minutes
or until nearly doubled. Bake until the foccacia is puffy and golden brown,
about 25 minutes. Cool on a wire rack and cut into squares to serve.
Serves 6 to
Recipe By     :WELL-STOCKED PANTRY SHOW#ND7046
Posted to MC-Recipe Digest V1 #283
Date: Thu, 7 Nov 1996 08:32:28 -0500
From: Meg Antczak <meginny@frontiernet.net>

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