Focaccia---Four Ways

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: FOCACCIA---FOUR WAYS
Categories: Diabetic, Breads
Yield: 6 Servings

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

MMMMM-------------------SAGE AND ONION TOPPING------------------------
1.00 md Size onion; thinly sliced
1.00 tb Sage; chopped fresh
->OR<-
1.00 ts Sage; crushed dried;
0.25 ts Coarse salt;

MMMMM----------------ROSEMARY AND RAISIN TOPPING---------------------
0.33 c Golden raisins; plumped in
0.25 c Fresh orange juice; for 30
-minutes
1.00 tb Rosemary; chopped fresh
->OR<-
1.00 ts Rosemary; crushed dried

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

MMMMM--------------------SOUTHWESTERN TOPPING-------------------------
4.00 cl Garlic; slivered
0.25 c Cilantro(fresh coriander)
0.25 c Dry-roasted sunflower seeds

This version of the popular Italian flat bread 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.

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