Preheat the oven to 400 degrees F. Lightly grease a baking sheet. 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. Stir in the currants and heat an additional 20 seconds then set them aside to plump. In a mixer or processor bowl fitted with the steel blade, combine 2 1/2 cups flour, the salt, sugar, and yeast. Mix. Add the hot water. Knead until soft, adding additional flour as needed to eliminate stickiness. 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. (Knead in the rest of the raisins by hand if the rest was done with a food processor.) Form the dough into a ball. With your thumbs, punch a hole to form a doughnut shape and place in an oiled plastic bag or the processor bowl. If in a bowl, cover loosely with a damp tea towel or plastic wrap. Place in the microwave. Place an 8-ounce glass of water in the back of the microwave. Lower the microwave power to 10% or the next to the lowest power setting. Heat for 3 minutes. Rest for 3 minutes. Repeat heating for 3 minutes and resting for 3 minutes. Heat for the third time 3 minutes but rest 6 minutes until the dough has doubled in bulk. Remove the dough from the processor bowl, punch down, and knead by hand a few seconds. Roll the dough into a 9 x 13-inch rectangle and place on the prepared baking sheet. Brush with the remaining 2 tablespoons olive oil and sprinkle with the Parmesan. Allow the dough to rise again, about 20 minutes or until nearly doubled. Bake until the foccacia is puffy and golden brown, about 25 minutes. Cool on a wire rack and cut into squares to serve. Serves 6 to