Rosemary Currant Focaccia Bread

–DOUGH-
3/4 c water, warm
2 tb extra-virgin olive oil
1 3/4 c bread flour
1/2 c whole wheat flour
2 ts sugar
1 ts fresh rosemary leaves,
-chopped or 1; /2 tsp. dried
1 ts salt
1 1/2 ts fleischmann’s bread machine
-yeast
1/2 c sun*maid raisins or currants

1 1/2 LB. LOAF

–DOUGH-
1 c water, warm
3 tb extra-virgin olive oil
2 1/4 c bread flour
3/4 c whole wheat flour
1 tb sugar
1 1/2 ts fresh rosemary leaves,
-chopped or 3; /4 tsp. dried
1 1/2 ts salt
2 ts fleischmann’s bread machine
-yeast
3/4 c sun*maid raisins or currants

SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes
cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM
format by Ursula R. Taylor.

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.