Rosemary Currant Focaccia Bread
by Sun-Maid, California
Fresh rosemary and currants combine to create a delicious
and unusual focaccia bread to serve at your next meal.

1 POUND LOAF INGREDIENTS 1 1/2 POUND LOAF
3/4 cup water, warm 1 cup
2 tablespoons extra-virgin olive oil 3 tablespoons
1 3/4 cups bread flour 2 1/4 cups
1/2 cup whole wheat flour 3/4 cup
2 teaspoons sugar 1 tablespoon
1 teaspoon fresh rosemary leaves, chopped* 1 1/2 teaspoons
1 teaspoon salt 1 1/2 teaspoons
1 1/2 teaspoons Fleischmann's Bread Machine Yeast 2 teaspoons
1/2 cup Sun-Maid Raisins or Currants 3/4 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 °F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges.

* 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf; 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 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.) Sun-Maid Growers of California - HTML Copyright © 1996 - ValleyNet CommunicationsE-Mail to: Sun-Maid Information
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