Some say, “Patience is a virtue.”

I say, “Patience is bread.”

After all, you cannot hurry bread-making. It forces you to slow down, to take your time, to wait until it is good and ready, and not a moment sooner.

In this hustle-bustle world, where we can’t sit still to sip a cup of coffee, where people talk on phones and text-message when they should be simply driving, and where we constantly complain that time is passing us by, making bread from scratch should be a requisite for all of us at least once a month.

It would make us take a breather. And that’s always a good thing.

Take a deserved time out by making “Raisin, Rosemary, and Cinnamon Focaccia” from the new “The Art & Soul of Baking” (Andrews McMeel) by Sur La Table, and pastry chef and baking teacher, Cindy Mushet.

Mushet, who used to live in the Bay Area, but now makes her home in the Pasadena area, was a fellow judge with me in December for the Gene Burns Holiday Cookie Exchange contest. With a fun sense of humor that puts you at ease immediately and a discerning eye for detail, Mushet’s personality is much like this divine focaccia. It’s a mix of strong characteristics that come together seamlessly.

This ever so slightly sweet focaccia is perfect for breakfast, smeared with a little mascarpone, fromage blanc, or jam. Think raisin bread, but not so sugary tasting and squishy soft. Instead, this is a more rustic, chewy version turned grown-up with the addition of heady rosemary.

A couple of my husband’s male colleagues found the 1/3 cup of fresh rosemary too strong for their tastes. But if you like rosemary, it’s not overwhelming. Indeed, both my hubster’s female co-worker and I both thought the pine-y flavor a nice counterpart to the sweetness of both the raisins and turbinado sugar sprinkled on top.

I even used the new Chinese cassia cinnamon I had just bought at Penzeys in Menlo Park in the dough. When I opened the jar, I could really smell the strong spicy, earthy fragrance — a real contrast to the wimpy aroma of most supermarket jars that have been sitting on the shelf for who knows how long.

The dough came together easily in the mixer. Then, I let it rise for 90 minutes. After patting it into the sheet pan and brushing it with a slick of good olive oil, I had to wait for it to rise yet again for almost another two hours. See what I mean about patience when it comes to bread-making?

After 30 minutes, the focaccia came out of the oven a deep golden brown. I had to allow it to cool for a mere 10 minutes before digging in.

I ate one piece. Then, another. I had to be restrained before I reached for a third.

Patience does indeed come to those who wait. And with it, some mighty fine focaccia, too.

Raisin, Rosemary, and Cinnamon Focaccia

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