Turn dough out onto a lightly floured surface; knead in rosemary and raisins. Pat dough into a 9-inch circle on a large baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 15 minutes or until puffy.
Uncover dough. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently brush dough with egg white. Bake at 400° for 20 minutes or until browned. Cut into wedges, and serve warm.