Focaccia---Four Ways

----- Now You're Cooking! v4.64 [Meal-Master Export Format]

Title: Focaccia---Four Ways
Categories: breads, diabetic
Yield: 6 sweet ones

------------------------------------DOUGH-----------------------------------
1 lb frozen white bread dough;
-thawed
1 olive oil cooking spray
1 tb olive oil
1 choice of topping

---------------------------SAGE AND ONION TOPPING---------------------------
1 md size onion; thinly sliced
1 tb sage; chopped fresh >or<-
1 ts sage; crushed dried;
1/4 ts coarse salt

-------------------------ROSEMAY AND RAISIN TOPPING-------------------------
1/3 c golden raisins; plumped in
1/4 c fresh orange juice; for 30
-minutes
1 tb rosemary; chopped fresh
->or<-
1 ts rosemary; crushed dried

-------------------------------TOMATO TOPPING-------------------------------
1 fresh plum tomato; about 1/4
- 1/4 lb sliced c
1 oz sun-dried tomatoes; (packed
-dry), plumped in
1 tb fresh oregano; >or<-
1 ts oregano; crushed dried
1/4 ts coarse salt

----------------------------SOUTHWESTERN TOPPING----------------------------
4 cl garlic; slivered
1/4 c cilantro(fresh coriander)
1/4 c dry-roasted sunflower seeds

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 O'brion and