© 2009 Mel Cinnamon Raisin Rosemary Focaccia

A food blog is born!

For Christmas this year I received three things that contributed to the birth of my food blog…..a camera, a new cookbook, and my Kitchen Aid mixer! I love to bake. I get so excited (I mean literally clapping and jumping up and down) when I try new recipes and they turn out just right. Two weeks of Christmas vacation meant lots of time for making some pretty wonderful smelling and tasty stuff.  Why keep all the excitement to myself when I can share it!!

Today marked the arrival of my new best friend, the stand mixer! Having survived with only a hand mixer since May, saying that I was excited would be quite the understatement. SO, I decided to celebrate by making Raisin, Rosemary and Cinnamon Focaccia!!! 

Cinnamon Raisin Rosemary FocacciaIngredients

  • 2 cups (1o ounces) raisins or dried cranberries (I used a cup of each)
  • 2 1/4 cups (18 onces) warm milk
  • 1 tsp sugar
  • 1 Tbsp active dry yeast or 2 1/4 tsp instant yeast
  • 5 cups (25 ounces) bread flour or unbleached all purpose flour
  • 3 Tbsp (1 1/2 ounces) olive oil
  • 2 Tbsp dried rosemary, or about 1/3 cup fresh  (leaves removed and finely chopped)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt

1. Combine the warm milk and sugar in the bowl of the stand mixer and sprinkle yeast on top. Let stand 10 minutes or until the yeast is activated and bubbly. Whisk in 2 1/4 cups flour and with the paddle attachment, mix for 4 minutes on low. 

2. Add the raisins, craisins, olive oil, cinnamon, and salt, attach the dough hook and knead on low until blended. Add the remainder of the flour and knead for 4 minutes, scraping the bowl as needed. 

3. Lightly oil the bowl, cover, and let rise until doubled in size ( about 1-1.5 hours) 

4. Once the dough has risen, punch it down, then shape the dough into a well greased 17 by 12 inch baking sheet with 1/2 inch sides. Stretch the dough to reach all four corners. 

5. Cover the pan losely with plastic wrap and let rise until it almost doubles in size (approx. 1 hour) 

6. Preheat oven to 375 F. Bake 30 minutes until the bread is golden brown and the internal temperature reaches 200 F using an instant read thermometer.

7. Flip upside down to remove from pan (pictured). This was really tasty straight out of the oven! Didn’t even need to cool before I cut into it! 

Adapted from The Art and Soul of Baking by Cindy Mushet