Focaccia-Four Ways

Yield: 6 sweet ones

-DOUGH-
1 lb Frozen white bread dough; 1 tb Olive oil;
-thawed Choice of topping;
Olive oil cooking spray;

-SAGE AND ONION TOPPING;-
1 md Size onion; thinly sliced 1 ts Sage; crushed dried;
1 tb Sage; chopped fresh 1/4 ts Coarse salt;
->OR<-

-ROSEMAY AND RAISIN TOPPING-
1/3 c Golden raisins; plumped in 1 tb Rosemary; chopped fresh
1/4 c Fresh orange juice; for 30 ->OR<-
-minutes 1 ts Rosemary; crushed dried

-TOMATO TOPPING-
1 Fresh plum tomato; about 1/4 -drained and chopped
-1/4 lb sliced crosswise 1 tb Fresh oregano;
-into paper-thin slices ->OR<-
1 oz Sun-dried tomatoes; (packed 1 ts Oregano; crushed dried
-dry), plumped in 1/3 cup of 1/4 ts Coarse salt;
-hot water for 5 minutes

SOUTHWESTERN TOPPING-
4 cl Garlic; slivered 1/4 c Dry-roasted sunflower seeds;
1/4 c Cilantro(fresh coriander)

This version of the popular Italian flatbread gets a head start from
thawed frozen bread dough. It takes 25 minutes to prepare and bakes
in 8 minutes.

Cut dough into 6 equal pieces. On a lightly floured board, roll each
piece into 5-to-6 inch circle. Lightly spray three 12 by 15 inch
baking sheet with cooking spray. Place 2 circles of dough far apart
on each sheet. Brush circles with olive oil. Sprinkle with topping.
Lightly cover with plastic wrap and let stand in a warm place until
dough rises and appears puffy, about 20 minutes.
Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10
minutes. Serve warm. Best eaten same day; freeze for longer storage.

Food Exchange per serving:
SAGE AND ONION TOPPING: 1 STARCH/BREAD EXCHAGNE; CAL: 106; PRO: 4g;
CAR: 19g; FAT: 2g; CHO: Omg; SOD: 252mg;
ROSEMARY AND RAISIN TOPPING: 1 1/2 STARCH/BREAD EXCHANGE; CAL: 116;
PRO: 4g; CAR: 22g; FAT: 2g; CHO: 0mg; SOD: 208mg;
TOMATO TOPPING: 1 1/2 BREAD/STARCH EXCHANGES; CAL: 110; PRO: 4g; CAR:
21g; FAT: 2g; CHO: 0mg; SOD: 256;
SOUTHWESTERN TOPPING: 1 BREAD/STARCH EXCHANGE; CAL: 120, PRO: 5g; CAR:
19g:; FAT: 3g; CHO: 0mg; SOD: 202mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin and
Frances Tower Giedet.
Brought to you and yours via Nancy Obrion and her Meal-Master