Rosemary Currant Focaccia Bread |
Course : Bread Machine
Serves: 1 |
|
| |
Ingredients:
---1 LB. LOAF-DOUGH--- |
3/4 cup water -- warm |
2 tablespoons extra-virgin olive oil |
1 3/4 cups bread flour |
1/2 cup whole wheat flour |
2 teaspoons sugar |
1 teaspoon fresh rosemary leaves -- chopped or 1/2 tsp. dried |
1 teaspoon salt |
1 1/2 teaspoons fleischmanns bread machine yeast |
1/2 cup sun*maid raisins or currants |
----1 1/2 LB. LOAF-DOUGH--- |
1 cup water -- warm |
3 tablespoons extra-virgin olive oil |
2 1/4 cups bread flour |
3/4 cup whole wheat flour |
1 tablespoon sugar |
1 1/2 teaspoons fresh rosemary leaves -- chopped or 3/4 tsp. dried |
1 1/2 teaspoons salt |
2 teaspoons fleischmanns bread machine yeast |
3/4 cup sun*maid raisins or currants |
|
| |
Preparation / Directions:
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.
|
| |
Nutritional Information:
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. |
|
|
|
|
|
