----- 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