This bread would make a perfect addition to a soup and salad supper.
8 servings
1 Focaccia (½ recipe; see p. 536)
½ cup each: thinly sliced leek (white part only), yellow and red onion
½ teaspoon crumbled dried sage leaves
1–2 teaspoons olive oil
Salt and pepper, to taste
1–2 tablespoons grated fat-free Parmesan cheese
1. Make Focaccia; after first rising, spread dough in greased jelly roll pan, 15 × 10 inches. Let stand until dough is doubled in size, about 30 minutes. Make ¼-inch indentations with fingers to “dimple” the dough. Toss leek, onion, and sage with oil and spread over dough. Sprinkle with salt, pepper, and Parmesan cheese. Bake at 425 degrees until golden, 20 to 25 minutes.
Per Serving:
Calories: 193
% of calories from fat: 7
Fat (gm): 1.6
Saturated fat (gm): 0.4
Cholesterol (mg): 1.2
Sodium (mg): 171
Protein (gm): 7.1
Carbohydrate (gm): 38.4
Exchanges:
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Bread: 2.5
Meat: 0.0
Fat: 0.0