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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 MMMMM Plain Text Version of This Recipe for Printing or Saving | |
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