Rosemary Currant Focccia Bread- 1 1/2 Pound Loaf
Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal.
- 1 cup warm water
- 3 tablespoons extra-virgin olive oil
- 2-1/4 cups bread flour
- 3/4 cups whole wheat flour
- 1 tablespoon sugar
- 1-1/2 teaspoons fresh, chopped rosemary leaves
- 1-1/2 teaspoons salt
- 2 teaspoons bread machine yeast
- 3/4 cup Sun-Maid Natural Raisins or Sun-Maid Zante Currants
MEASURE carefully, adding 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 pound loaf on lightly floured surface.
PLACE on cookie sheet.
COVER top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled.
USING the handle of a wooden spoon or your fingertips, make indentations in top of dough.
HEAT oven to 400 F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges.
Note: 3/4 teaspoon dried rosemary leaves may be
substituted for 1-1/2 teaspoons fresh rosemary leaves in the 1-1/2 pound loaf.
Make 8 servings (each 1 pound loaf).
Nutrients per Serving: Calories 195; Protein 5g; Carbohydrate 35g; Fat 4g; Dietary fiber 2g; Sodium 295mg; Iron 2mg