Rosemary Currant Focaccia Bread |
 |
| Course : |
Bread Machine |
| From: |
HungryMonster.com |
| 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:
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. |
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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. |