Rosemary Currant Focaccia Bread




cup water, warm 1 cup

2 Tablespoons extra-virgin olive oil 3 Tablespoons

1 cups bread flour 2 cups

cup whole wheat flour cup

2 teaspoons sugar 1 Tablespoon

1 teaspoon fresh rosemary leaves, 1 teaspoons

chopped (*see note)

1 teaspoon salt 1 teaspoons

1 teaspoons Bread Machine Yeast 2 teaspoons

cup Sun-Maid Raisins or Currants cup



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 degrees F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges.


note: * teaspoon dried rosemary leaves may be substituted

for 1 teaspoon fresh rosemary leaves in the 1 pound loaf;

teaspoon dried rosemary leaves may be substituted for

1 teaspoons fresh rosemary leaves in the 1 pound loaf.


PER SERVING: 195 calories, 5g protein, 35g carbohydrate, 4g fat, 2g dietary fiber, 295mg sodium, 2mg iron. (Each one pound loaf makes 8 servings.)