Rosemary, Currant, Olive Oil Focaccia
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 4 small loaves
  • 5 oz water
  • 2 Tbs olive oil
  • 1 tsp salt
  • 8 oz bread flour
  • 1¼ tsp yeast
  • 3-4 TBS fresh chopped rosemary
  • 3-4 Tbs dried currants
  1. Put first five ingredients in bread maker. Program to dough setting and press start.
  2. When dough cycle is complete, turn out on floured surface. Gently knead in rosemary and currants.
  3. Diving dough into 4 small loaves and shape into flat circles.
  4. Place on parchment lined baking sheet. Allow to rise, covered with a paper towel, 45-60 minutes in a warm, draft free place, covered with a paper towel.
  5. After dough has risen, use finger or handle of wooden spoon to make 5-6 indentations in each loaf.
  6. Drizzle olive oil in the indentations.
  7. Bake at 400 approximately 25 minutes.
  8. Serve with olive oil garnished with rosemary and freshly ground black pepper.
Recipe by Tasting Pour by Jade Helm at