This is the bread to use when making the Walnut Tarragon Chicken Salad sandwich (page 56). You can use fresh or dried rosemary. The bread garners its fiber from raisins.

• Combine yeast, honey, and warm water in a mixing bowl and let it sit for 5 minutes.

• Add 2 cups flour, olive oil, and salt. Mix for 2 minutes, then let sit for 10 minutes.

• Add remaining 2 cups flour, raisins, and green onions. Mix with dough hook for 5 minutes. Let dough rise covered in an oiled bowl for 60 minutesin a warm place.

• Punch down dough, then stretch and press it out onto a well-oiled 11″ × 18″ sheet pan. Cover and let rise in a warm place for 60 minutes.

• Preheat oven to 400°F. Uncover dough and drizzle with olive oil. Poke holes all over the dough with your fingertips and bake for 25 minutes. Cool on a rack.

Foccacia

Richly redolent with olive oil and herbs, this foccacia also tastes great with nuts. A typically Italian version of foccacia has toasted pine nuts and several dried Mediterranean herbs. It's excellent as a dinner bread, a sandwich bread, or spread with fruit preserves for breakfast. Leftovers can be made into bread salad or pudding.