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  Recipe Home » Diabetic » Focaccia---Four Ways
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  Focaccia---Four Ways
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 213
Ingredients:

MMMMMDOUGH

1 lb Frozen white bread dough, thawed
Olive oil cooking spray
1 tbsp Olive oil
Choice of topping

MMMMMSAGE AND ONION TOPPING

1 medium Size onion, thinly sliced
1 tbsp Sage, chopped fresh >OR<-
1 tsp Sage, crushed dried;
1/4 tsp Coarse salt

MMMMMROSEMARY 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

MMMMMTOMATO TOPPING

1 Fresh plum tomato, about 1/4 1/4 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

MMMMMSOUTHWESTERN TOPPING

4 cl Garlic, slivered
1/4 cup Cilantro(fresh coriander)
1/4 cup Dry-roasted sunflower seeds
Instructions:
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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