Rosemary Raisin Foccacia Bread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I never imagined rosemary and raisin would go so well together! Ingredients:
3/4 c warm water |
2 t olive oil |
2 1/4 c whole wheat flour |
2 t. sugar |
2 t. fresh rosemary, finely chopped |
1 t. salt |
1 1/2 dry active yeast |
1/2 c. raisins |
Directions:
1. Measure carefully, adding ingredients to bread machine pan in the order listed..
2. Select Dough/Manual cycle.
3. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.
4. Lightly grease a large cookie sheet or pizza pan,
5. Flatten dough with hands or rolling pin into a 12-inch circle on cookie sheet or pizza pan.
6. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled.
7. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough.
8. Heat oven to 400 °F.
9. Bake for 18 to 25 minutes or until lightly browned. Cut into pizza-like wedges.
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