Rosemary Currant Focaccia Bread
|Course : Breads
Source: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cookbooklet
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.
3166 Calories (kcal); 79g Total Fat; (22% calories from fat); 86g Protein; 527g Carbohydrate; 0mg Cholesterol; 5361mg Sodium