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
  • Directions:

    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