How To make Focaccia Four Ways

DOUGH:

1 lb Frozen white bread dough;
-thawed Olive oil cooking spray; 1 tb Olive oil;
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 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;

SOUTHWESTERN TOPPING:

4 cl Garlic; slivered
1/4 c Cilantro(fresh coriander)
1/4 c Dry-roasted sunflower seeds
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.