Rosemary Currant Focaccia

• 2 3/4 cups bread flour, divided
• 1 package rapid-rise yeast
• 1 teaspoon salt
• 3/4 cup plus 3 tablespoons water
• 2 tablespoons olive oil
• Vegetable cooking spray
• 1/4 cup currants
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon cornmeal
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt

1. Combine 2 cups flour, yeast, and 1 teaspoon salt in a large mixing bowl, stirring well. Combine water and 2 tablespoons olive oil in a saucepan; place over medium heat until mixture is very warm (120u0b0 to 130u0b0).
2. 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.
3. 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 (85u0b0), free from drafts, 40 minutes or until doubled in bulk.
4. 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.
5. Roll dough into an 11-inch circle; place on a baking sheet sprinkled with cornmeal. Let dough rest 10 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 500u0b0 for 10 to 12 minutes or until golden. Cut into wedges.

bread flour, yeast, salt, water, olive oil, vegetable cooking spray, currants, fresh rosemary, cornmeal, olive oil, kosher salt

Taken from www.myrecipes.com/recipe/rosemary-currant-focaccia (may not work)