Rosemary Currant Focaccia Bread

Recipe Ingredients

		1 Lb. Loaf
		Dough
3/4 cup	177ml	Water - warm
2 tablespoons	30ml	Extra-virgin olive oil
1 3/4 cups	109g / 3.8oz	Bread flour
1/2 cup	31g / 1.1oz	Whole wheat flour
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Fresh rosemary leaves - chopped or 1/2 tsp.
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Fleischmann's bread machine - yeast
1/2 cup	80g / 2.8oz	Sun*maid raisins or currants
		1 1/2 Lb. Loaf
		Dough
1 cup	237ml	Water - warm
3 tablespoons	45ml	Extra-virgin olive oil
2 1/4 cups	140g / 4.9oz	Bread flour
3/4 cup	46g / 1.6oz	Whole wheat flour
1 tablespoon	15ml	Sugar
1 1/2 teaspoons	7.5ml	Fresh rosemary leaves - chopped or 3/4 tsp.
1 1/2 teaspoons	7.5ml	Salt
2 teaspoons	10ml	Fleischmann's bread machine - yeast
3/4 cup	120g / 4.2oz	Sun*maid raisins or currants

Recipe Instructions

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 400FF. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges.

Source:
Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cook booklet

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