This is some incredible bread. I've made schiacciata before, which is a lot like focaccia, but it was never on this level. You start this bread by taking half a cup of olive oil and add a ton of fresh rosemary to it, bring it to a boil, and then let it simmer for a bit. Half of this goes into the bread and the other half goes on top of it right before it goes into the oven. The raisins are kneaded into the dough so they don't get destroyed by the mixer, but it was hard to get them evenly distributed throughout the bread. Once the dough is kneaded, you spread it out in a cookie sheet, pour the olive oil and rosemary onto it and spread that out, then sprinkle sugar onto the bread. The sugar dissolves into the oil and then bakes into the bread, leaving just the infused sugar. I was thinking this was just a savory bread but didn't realize it was loaded with sugar. It gives it such a great contrast that I wasn't expecting.
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