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Title: Focaccia---Four Ways
Yield: 6 Servings

Ingredients

  ------------------------------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 >or<-
      1 ts sage; crushed dried;
    1/4 ts coarse salt
 
  ------------------ROSEMARY AND RAISIN TOPPING-------------------------
    1/3 c  golden raisins; plumped in
    1/4 c  fresh orange juice; for 30
           -minutes
      1 tb rosemary; chopped fresh
           ->or<-
      1 ts 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 tb fresh oregano; >or<-
      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

Instructions

This version of the popular Italian flat bread 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.

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