Rosemary Currant Focaccia Bread

---------- Recipe via Meal-Master (tm) v8.05

Title: Rosemary Currant Focaccia Bread
Categories: Breads, Dessert bre, Italian
Yield: 1 servings

-----1 lb. loaf-----
-----dough-----
3/4 c Water; warm
2 tb Extra-virgin olive oil
1 3/4 c Bread flour
1/2 c Whole wheat flour
2 ts Sugar
1 ts Fresh rosemary leaves;
-chopped or 1/2 tsp.
1 ts Salt
1 1/2 ts Fleischmann's bread machine
--- yeast
1/2 c Sun*maid raisins or currants
-----1 1/2 lb. loaf-----
-----dough-----
1 c Water; warm
3 tb Extra-virgin olive oil
2 1/4 c Bread flour
3/4 c Whole wheat flour
1 tb Sugar
1 1/2 ts Fresh rosemary leaves;
-chopped or 3/4 tsp.
1 1/2 ts Salt
2 ts Fleischmann's bread machine
--- yeast
3/4 c Sun*maid raisins or currants

SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes
cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM format
by Ursula R. Taylor. Measure carefully, adding all ingredients to bread
machine pan in the order recommended by the manufacturer. Select
Dough/Manual cycle. Add raisins or currants at the raisin/nut cycle or 5
minutes before last kneading cycle ends. Lightly grease a large cookie
sheet. Flatten dough with hands or rolling pin into a 12 inch circle for
1 lb. loaf or if making the 1 1/2 lb. loaf, shape into two 8 inch circles
on lightly floured surface. Place on cookie sheet. Cover top of bread
with plastic wrap and place in a warm place for 30 to 45 minutes or until
dough has almost doubled. Using the handle of a wooden spoon or your
fingertips, make indentions in top of dough. Heat oven to 400~F. Bake for
18 to 25 minutes or until lightly browned. Cut into wedges. PER SERVING:
195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary fiber, 295 mg
sodium, 2 mg iron. Each one lb. loaf makes 8 servings.

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