Focaccia---four ways Recipe

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Focaccia---four ways

Artist:	_	Yield:	6
Categories:	Bakery, Breads, Diabetic, Exotic, Quick & Easy	Rating:	0
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Ingredients:

		DOUGH
1	lbs	Frozen white bread dough
		-thawed
		Olive oil cooking spray
1	tbsp	Olive oil
		Choice of topping
		SAGE AND ONION TOPPING
1	med	Size onion, thinly sliced
1	tbsp	Sage, chopped fresh
		->OR<-
1	tsp	Sage, crushed dried
1/4	tsp	Coarse salt
		ROSEMAY AND RAISIN TOPPING
1/3	cup	Golden raisins, plumped in
1/4	cup	Fresh orange juice, for 30
		-minutes
1	tbsp	Rosemary, chopped fresh
		->OR<-
1	tsp	Rosemary, crushed dried
		TOMATO TOPPING
1		Fresh plum tomato, about ?/td>
		-?lb sliced crosswise
		-into paper-thin slices
1	oz	Sun-dried tomatoes, (packed
		-dry), plumped in 1/3 cup of
		-hot water for 5 minutes
		-drained and chopped
1	tbsp	Fresh oregano
		->OR<-
1	tsp	Oregano, crushed dried
1/4	tsp	Coarse salt
		SOUTHWESTERN TOPPING
4	cl	Garlic, slivered
1/4	cup	Cilantro(fresh coriander)
1/4	cup	Dry-roasted sunflower seeds

Procedures:

1	This version of the popular italian flatbread gets a head start from thawed frozen bread dough.
2	It takes 25 minutes to prepare and bakes in 8 minutes.
3	Cut dough into 6 equal pieces.
4	On a lightly floured board, roll each piece into 5-to-6 inch circle.
5	Lightly spray three 12 by 15 inch baking sheet with cooking spray.
6	Place 2 circles of dough far apart on each sheet.
7	Brush circles with olive oil.
8	Sprinkle with topping.
9	Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes.
10	Preheat oven to 475 degrees.
11	Bake until puffed and golden.
12	8 to 10 minutes.
13	Serve warm.
14	Best eaten same day; freeze for longer storage.
15	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 ?starch/bread exchange; cal: 116; pro: 4g; car: 22g; fat: 2g; cho: 0mg; sod: 208mg; tomato topping: 1 ?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;