Focaccia---four ways

----- Now You're Cooking! v4.64 [Meal-Master Export Format]
 
       Title: Focaccia---Four Ways
  Categories: breads, diabetic
       Yield: 6 sweet ones
 
 ------------------------------------DOUGH-----------------------------------
       1 lb frozen white bread dough;
            -thawed
       1    olive oil cooking spray
       1 tb olive oil
       1    choice of topping
 
 ---------------------------SAGE AND ONION TOPPING---------------------------
       1 md size onion; thinly sliced
       1 tb sage; chopped fresh >ororor<-
       1 ts oregano; crushed dried
     1/4 ts coarse salt
 
 ----------------------------SOUTHWESTERN TOPPING----------------------------
       4 cl garlic; slivered
     1/4 c  cilantro(fresh coriander)
     1/4 c  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