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1
In the workbowl of a food processor, combine 1 cup of the flour with the rosemary.
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2
Pulse to pulverize the rosemary.
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3
Place the ingredients, including the rosemary flour but not the raisins, in the pan according to the order in the manufacturers instructions.
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4
Program for the Dough cycle; press Start.
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5
Line a baking sheet with parchment paper.
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6
When the machine beeps at the end of the cycle, using a dough scraper, turn the dough out onto a clean work surface.
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7
Pat into an uneven oval loaf shape.
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8
Sprinkle with the raisins and fold in half.
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9
Knead gently to distribute evenly.
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10
Even out and smooth the dough.
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11
Shape into a tight round.
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12
Place on the baking sheet and brush the top with olive oil.
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13
Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
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14
Twenty minutes before baking, preheat the oven to 350F.
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15
Brush the surface of the loaf again with olive oil, and, using a sharp knife, slash an X on the top, no deeper than 1/2 inch.
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16
Bake in the center of the oven for 30 to 35 minutes, until dark brown and the bottom sounds hollow when tapped.
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17
Place the loaf on a rack.
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18
Let cool to room temperature before slicing.
