MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: FOCACCIA---FOUR WAYS
  Categories: Diabetic, Breads
       Yield: 6 Servings
    1.00 lb Frozen white bread dough;
            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
    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
    1.00 tb Rosemary; chopped fresh
    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;
    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.