Rosemary Currant Focaccia

Ingredients

• 2.8 cups bread flour divided
• 1 tablespoon cornmeal 
• 0.3 cup currants 
• 2 tablespoons rosemary fresh chopped
• 0.5 teaspoon kosher salt 
• 1 teaspoon olive oil 
• 2 tablespoons olive oil 
• 1 teaspoon salt 
• 0.8 cup water 
• 1 package rapid-rise yeast 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• mixing bowl
• hand mixer
• wooden spoon

Directions

1. Combine 2 cups flour, yeast, and 1 teaspoon salt in a large mixing bowl, stirring well.
2. Combine water and 2 tablespoons olive oil in a saucepan; place over medium heat until mixture is very warm (120 to 130).
3. Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed. Gradually stir in enough of the remaining 3/4 cup bread flour to make a soft dough.
4. Turn dough out onto work surface, and knead until smooth and elastic (about 10 minutes).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 40 minutes or until doubled in bulk.
6. Punch dough down; turn out onto work surface, and flatten slightly.
7. Sprinkle currants and rosemary over dough; knead gently to incorporate currants and rosemary. Cover and let dough rest 15 minutes.
8. Roll dough into an 11-inch circle; place on a baking sheet sprinkled with cornmeal.
9. Let dough rest 10 minutes.
10. 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.
11. Bake at 500 for 10 to 12 minutes or until golden.
12. Cut into wedges.