| 1 | Preheat the oven to 400 °F. |
| 2 | Lightly grease a baking sheet. |
| 3 | Pour 3 tablespoons of the olive oil into a small glass bowl and heat at full power in the microwave until very hot, 30 to 45 seconds. |
| 4 | Stir in the currants and heat an additional 20 seconds then set them aside to plump. |
| 5 | In a mixer or processor bowl fitted with the steel blade, combine 2 ?cups flour, the salt, sugar, and yeast. |
| 6 | Mix. |
| 7 | Add the hot water. |
| 8 | Knead until soft, adding additional flour as needed to eliminate stickiness. |
| 9 | Add the oil and the raisins (if using a food processor reserve half), the pecans, and rosemary and knead the dough sufficiently to mix in the fruit, nuts, and herb. |
| 10 | (knead in the rest of the raisins by hand if the rest was done with a food processor). |
| 11 | Form the dough into a ball. |
| 12 | With your thumbs, punch a hole to form a doughnut shape and place in an oiled plastic bag or the processor bowl. |
| 13 | If in a bowl, cover loosely with a damp tea towel or plastic wrap. |
| 14 | Place in the microwave. |
| 15 | Place an 8-ounce glass of water in the back of the microwave. |
| 16 | Lower the microwave power to 10% or the next to the lowest power setting. |
| 17 | Heat for 3 minutes. |
| 18 | Rest for 3 minutes. |
| 19 | Repeat heating for 3 minutes and resting for 3 minutes. |
| 20 | Heat for the third time 3 minutes but rest 6 minutes until the dough has doubled in bulk. |
| 21 | Remove the dough from the processor bowl, punch down, and knead by hand a few seconds. |
| 22 | Roll the dough into a 9 x 13-inch rectangle and place on the prepared baking sheet. |
| 23 | Brush with the remaining 2 tablespoons olive oil and sprinkle with the parmesan. |
| 24 | Allow the dough to rise again, about 20 minutes or until nearly doubled. |
| 25 | Bake until the foccacia is puffy and golden brown, about 25 minutes. |
| 26 | Cool on a wire rack and cut into squares to serve. |
| 27 | Serves 6 to |
