MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Focaccia---Four Ways
  Categories: Diabetic, Quickbreads, Breads/bm
       Yield: 6 sweet ones
  
 MMMMM---------------------------DOUGH--------------------------------
       1 lb Frozen white bread dough;           1 tb Olive oil;
            -thawed                                  Choice of topping;
            Olive oil cooking spray;      
 
 MMMMM------------------SAGE AND ONION TOPPING;-----------------------
       1 md Size onion; thinly sliced           1 ts Sage; crushed dried;
       1 tb Sage; chopped fresh               1/4 ts Coarse salt;
            ->OR<-                        
 
 MMMMM-----------------ROSEMAY AND RAISIN TOPPING----------------------
     1/3 c  Golden raisins; plumped in          1 tb Rosemary; chopped fresh
     1/4 c  Fresh orange juice; for 30               ->OR<-
            -minutes                            1 ts Rosemary; crushed dried
 
 MMMMM-----------------------TOMATO TOPPING----------------------------
       1    Fresh plum tomato; about 1/4             -drained and chopped
            -1/4 lb sliced crosswise            1 tb Fresh oregano;
            -into paper-thin slices                  ->OR<-
       1 oz Sun-dried tomatoes; (packed         1 ts Oregano; crushed dried
            -dry), plumped in 1/3 cup of      1/4 ts Coarse salt;
            -hot water for 5 minutes      
 
 MMMMM--------------------SOUTHWESTERN TOPPING-------------------------
 	    4 cl Garlic; slivered		   1/4 c  Dry-roasted sunflower
      seeds;
     1/4 c  Cilantro (fresh coriander)      
  
   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 her Meal-Master
  
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