Tomato-Feta Focaccia Bread

Our version of this traditional Italian bread is easy to make and delicious to the palette. The combination of fresh, ripe plum tomatoes, feta cheese and rosemary baked into the bread is simple yet masterful.

Ingredients:

• 1 package (16 ounces) frozen bread dough, thawed
• 2 plum tomatoes, thinly sliced
• 1 cup (4 ounces) crumbled feta cheese
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Directions:

1. Coat 15x10x1-inch jelly-roll pan and hands with nonstick cooking spray. Fit bread dough into pan, pressing gently to edges. (If dough won't stretch to edges of pan, let rest 5 minutes.) Cover with plastic wrap; let bread dough stand in warm place about 30 minutes or until doubled in bulk.

2. Preheat oven to 375°F. Arrange tomatoes in single layer over bread dough. Sprinkle with feta cheese and rosemary. Bake 23 to 25 minutes or until bottom is crisp and top is well browned. To further brown top, place in broiler 1 to 2 minutes. Makes 15 3x3 servings.

Nutritional Information:
Serving Size: 3x3-inch piece

• Calories = 112
• Total Fat = 4 g
• Saturated Fat = 2 g
• Carbohydrate = 16 g
• Protein = 5 g
• Fiber = 1 g
• Sodium = 280 mg
• Cholesterol = 9 mg

Dietary Exchange:

• Starch = 1
• Meat = ½
• Fat = ½

Source:http://www.diabeticcooking.com