Focaccia four ways

Yield: 6 Sweet ones

Measure Ingredient
1 pounds Frozen white bread dough; thawed
\N \N Olive oil cooking spray;
1 tablespoon Olive oil;
\N \N Choice of topping;
1 medium Size onion; thinly sliced
1 tablespoon Sage; chopped fresh >OR<-
1 teaspoon Sage; crushed dried;
¼ teaspoon Coarse salt;
⅓ cup Golden raisins; plumped in
¼ cup Fresh orange juice; for 30 minutes
1 tablespoon Rosemary; chopped fresh >OR<-
1 teaspoon Rosemary; crushed dried
1 \N Fresh plum tomato; about 1/4 1/4 lb sliced crosswise into paper-thin slices
1 ounce Sun-dried tomatoes; (packed dry), plumped in 1/3 cup of hot water for 5 minutes drained and chopped
1 tablespoon Fresh oregano; >OR<-
1 teaspoon Oregano; crushed dried
¼ teaspoon Coarse salt;
4 cloves Garlic; slivered
¼ cup Cilantro(fresh coriander)
¼ cup 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: 1½ STARCH/BREAD EXCHANGE; CAL: 116; PRO: 4g; CAR: 22g; FAT: 2g; CHO: 0mg; SOD: 208mg; TOMATO TOPPING: 1 ½ 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 her Meal-Master File

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