Focaccia---Four Ways

Focaccia---Four Ways

Serves: 6

Method

  • 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.
Nutrional Facts (Per Serving)
No nutritional facts available.
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Ingredients
Ingredients
To make Focaccia---Four Ways, you'll need:
  • DOUGH
  • 1 lb Frozen white bread dough thawed Olive oil cooking spray
  • 1 tbsp Olive oil Choice of topping SAGE AND ONION TOPPING
  • 1 medium Size onion thinly sliced
  • 1 tbsp Sage chopped fresh
  • 1 tsp Sage crushed dried;
  • 1/4 tsp Coarse salt ROSEMAY AND RAISIN TOPPING
  • 1/3 cup Golden raisins plumped in
  • 1/4 cup Fresh orange juice for
  • 30 minutes
  • 1 tbsp Rosemary chopped fresh
  • 1 tsp Rosemary crushed dried TOMATO TOPPING
  • 1 Fresh plum tomato about
  • 1/4
  • 1/4 lb sliced crosswise into paper-thin slices
  • 1 oz Sun-dried tomatoes (packed dry) plumped in
  • 1/3 cup of hot water for
  • 5 minutes drained and chopped
  • 1 tbsp Fresh oregano
  • 1 tsp Oregano crushed dried
  • 1/4 tsp Coarse salt SOUTHWESTERN TOPPING
  • 4 cl Garlic slivered
  • 1/4 cup Cilantro(fresh coriander)
  • 1/4 cup Dry-roasted sunflower seeds