---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Rosemary Currant Focaccia Bread
 Categories: Breads, Dessert bre, Italian
      Yield: 1 servings
 
           -----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.
      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.
  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.
 
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