The best delicious Rosemary Currant Focaccia Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rosemary Currant Focaccia Bread recipe today!
Hello my friends, this Rosemary Currant Focaccia Bread recipe will not disappoint, I promise! Made with simple ingredients, our Rosemary Currant Focaccia Bread is amazingly delicious, and addictive, everyone will be asking for more Rosemary Currant Focaccia Bread.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rosemary Currant Focaccia Bread.
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1 LB. LOAF
–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.
PER SERVING: 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.
Yields
1 batch
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