Focaccia---four Waysdiabetic, quickbreads ----DOUGH---- 1 lb frozen white bread dough; thawed 1 olive oil cooking spray 1 tablespoon olive oil 1 choice of topping ----SAGE AND ONION TOPPING;---- 1 medium size onion; thinly sliced 1 tablespoon sage; chopped fresh >or<- 1 teaspoon sage; crushed dried; 1/4 teaspoon coarse salt ----ROSEMAY AND RAISIN TOPPING---- 1/3 cup golden raisins; plumped in 1/4 cup fresh orange juice; for 30 minutes 1 tablespoon rosemary; chopped fresh >or<- 1 teaspoon 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 tablespoon fresh oregano; >or<- 1 teaspoon oregano; crushed dried 1/4 teaspoon coarse salt ----SOUTHWESTERN TOPPING---- 4 centiliter garlic; slivered 1/4 cup cilantro(fresh coriander) 1/4 cup 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 her Meal-Master |
