Focaccia - Four Ways

Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 6
 

Ingredients:

---DOUGH
1 pound frozen white bread dough -- thawed
1 spray olive oil cooking spray
1 tablespoons olive oil
---choice of topping
---SAGE AND ONION TOPPING
1 medium size onion -- thinly sliced
1 tablespoons sage -- chopped fresh or 1 teaspoon sage -- crushed dried,
1/4 teaspoon coarse salt
---ROSEMARY AND RAISIN TOPPING
1/3 cup golden raisins -- plumped in
1/4 cup fresh orange juice -- for 30 minutes
1 tablespoons rosemary -- chopped fresh or 1 teaspoon rosemary -- crushed dried
---TOMATO TOPPING
1 medium fresh plum tomato
1 ounce sun-dried tomatoes -- (packed dry), plumped in 1/3 cup of hot water for 5 minutes drained and chopped
1 tablespoons fresh oregano or 1 teaspoon oregano -- crushed dried
1/4 teaspoon coarse salt
---SOUTHWESTERN TOPPING
4 cloves garlic
1/4 cup cilantro(fresh coriander)
1/4 cup dry-roasted sunflower seeds
 

Preparation:

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.