Focaccia---Four Ways from Healthy Diabetic Recipes

Focaccia---Four Ways Recipe

Recipe Ingredients:

MMMMMDOUGH

1 lb Frozen white bread dough, thawed
Olive oil cooking spray
1 tbsp Olive oil
Choice of topping

MMMMMSAGE AND ONION TOPPING;

1 medium Size onion, thinly sliced
1 tbsp Sage, chopped fresh >OR<-
1 tsp Sage, crushed dried;
1/4 tsp Coarse salt

MMMMMROSEMAY AND RAISIN TOPPING

1/3 cup Golden raisins, plumped in
1/4 cup Fresh orange juice, for 30 minutes
1 tbsp Rosemary, chopped fresh >OR<-
1 tsp Rosemary, crushed dried

MMMMMTOMATO 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, >OR<-
1 tsp Oregano, crushed dried
1/4 tsp Coarse salt

MMMMMSOUTHWESTERN TOPPING

4 cl Garlic, slivered
1/4 cup Cilantro(fresh coriander)
1/4 cup Dry-roasted sunflower seeds

Recipe Instructions:

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

Servings: 6

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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