Rosemary Currant Focaccia Bread
| Yield: | 1 Servings |
| Categories: |
| 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 |
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