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Focaccia Four Ways

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CATEGORY CUISINE TAG YIELD
Grains Italian Diabetic, Quickbreads, Breads/bm 6 Sweet ones

INGREDIENTS

1 lb Frozen white bread dough; thawed
Olive oil cooking spray;
1 tb Olive oil;
Choice of topping;
1 md Size onion; thinly sliced
1 tb Sage; chopped fresh >OR<-
1 ts Sage; crushed dried;
1/4 ts Coarse salt;
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
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 tb Fresh oregano; >OR<-
1 ts Oregano; crushed dried
1/4 ts Coarse salt;
4 cl Garlic; slivered
1/4 c Cilantro(fresh coriander)
1/4 c Dry-roasted sunflower seeds;

INSTRUCTIONS

DOUGH
SAGE AND ONION TOPPING
ROSEMAY AND RAISIN TOPPING
TOMATO TOPPING
SOUTHWESTERN TOPPING
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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