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.