Tastes & Treasures cookbook has a Rosemary Raisin Bread recipe on page 149. Try them both and enjoy!
Bread Machine Focaccia Bread Makes two 9-inch rounds
One 1/4-ounce envelope active dry yeast (2 1/4 tsp.)
3 cups bread flour
1 tsp. sugar
3/4 tsp. salt
1 cup plus 3 T. lukewarm water (105-115 degrees F)
3 T. extra-virgin olive oil
Kosher salt for tops
Leaves from 2 fresh rosemary sprigs
1. In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine. Set the machine on the dough cycle. Close the cover and let the machine do its job.
2. When the dough is ready and the machine signals the end of the cycle, transfer the dough to a lightly floured surface and divide it in half. Shape each half into a rounded disk and transfer the disks to 1 large or 2 small baking sheets. Cover with greased or sprayed plastic wrap (so it doesn't stick to the dough) and set aside to rise until doubled in bulk, usually 45 minutes to 1 hour. (Don't worry if it takes as long as 2 hours.)
3. Punch down the disks and spread out each one into an 8- to 9-inch round about 1/2 inch thick. Use your knuckles or the end of a wooden spoon to dimple the top of the dough. Cover and set aside until risen and puffy, about 45 minutes; again, it may take up to 2 hours.
4. Preheat the oven to 425. Just before baking, use your knuckles or the wooden spoon to dimple the surface of each focaccia again. Drizzle the olive oil over the rounds and spread it into the dimples with the back of a spoon. Sprinkle the focaccia with kosher salt and scatter the rosemary leaves on top.
5. Bake the focaccia in the top third of the oven for about 18 minutes, or until the tops are golden and the bottoms are lightly browned and crisp. Transfer to a wire rack. Cut into wedges and serve at once, or let cool and wrap for later.
Judy found the recipe in Sunset magazine.
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