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