Title: Rosemary Currant Focaccia Bread
Categories: Breadmaker Fruit
Yield: 1 Batch

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. dried
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. dried
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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