Rosemary Currant Focaccia Bread

Course : Breads
Serves: 1
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---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:

3166 Calories (kcal); 79g Total Fat; (22% calories from fat); 86g Protein; 527g Carbohydrate; 0mg Cholesterol; 5361mg Sodium

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