Raisin Focaccia

Raisin Focaccia

Murphy’s Law says that if I am trying to watch what I eat, my coworker will bring indulgent things into the office like raisin or jalapeño focaccia from Liguria Bakery. These  things, I cannot resist.  But now, it’s time to fight fire with fire. Little does he know I’m the one bringing in the Raisin Focaccia now.

Let’s back up! A few weeks ago my dad and I ventured into Liguria Bakery to get some different kinds of focaccia and this cold lady told us curtly that we missed the window for having raisin focaccia. She scoffed at us for trying to buy it an hour past her cutoff and it was followed by a huge “Pssshaw!!” I actually did a web search and found THIS PICTURE. HAHAHA. That’s the lady!  If Seinfeld was back on, I’d suggest they create an episode called The Focaccia Nazi.  You should have seen her face when we politely asked if she could cut our focaccia in half, as we were splitting it. Oof. Too much!

Ingredients

  • 3 cup  raisins
  • 3 cups boiling water
  • 1 cup extra-virgin olive oil
  • 1 pound 10 ounces (about 5 cups) all-purpose flour, plus more for dusting
  • 1/2 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 tablespoon coarse salt
  • 1/2 teaspoon ground cinnamon
Read the whole recipe on Shutterbean