Focaccia — Four Ways

Ingredients

 * dough
 * 1 lbs frozen white bread dough
 * -thawed
 * olive oil cooking spray
 * 1 tbsp olive oil
 * choice of topping
 * sage and onion topping
 * 1 med size onion, thinly sliced
 * 1 tbsp sage, chopped fresh
 * ->or
 * 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
 * 1 tbsp rosemary, chopped fresh
 * ->or
 * 1 tsp rosemary, crushed dried
 * tomato topping
 * 1 fresh plum tomato, about ¼
 * -¼ 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
 * ->or
 * 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

Directions
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 ½ starch/bread exchange; cal: 116; pro: 4g; car: 22g; fat: 2g; cho: 0mg; sod: 208mg; tomato topping: 1 ½ 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;