INGREDIENTS

INSTRUCTIONS

Recipe by: Los Angeles Times 12-28-97 Dissolve yeast in warm water in
large mixing bowl. Put potatoes through ricer or food mill to make  3/4
cup. Stir 1-1/2 teaspoons salt and potatoes into mixing bowl with
yeast. Add 2 cups flour and mix. Add more flour as needed to achieve
soft, elastic dough. Knead on floured board until smooth and elastic,
about 10 minutes. Put in bowl and cover with plastic wrap. Set aside
in warm place to rise until doubled in volume, about 1-1/2 hours. Put
walnuts, mint and remaining 1/2 teaspoon salt in blender or food
processor. Slowly drizzle in 1/2 cup oil while processing. Process
until walnuts are size of lentils. Set aside. Punch down bread dough
when doubled in size and place on cornmeal-covered bread stone or
parchment-paper-lined baking sheet. Rub hands with olive oil, then
spread out dough 1/2 inch thick. Make dimples in dough with fingers.
Drizzle with remaining 2 tablespoons olive oil. Spread 1/4 cup walnut
pesto onto half of focaccia. (There will be about 1/2 cup pesto  left.)
Sprinkle Gorgonzola cheese and freshly ground black pepper on  other
half. Bake at 450 degrees until bread is puffed and browned at  edges,
about 15 minutes. Formatted by Lynn Thomas  dcqp82a@prodigy.com.
Source: Los Angeles Times 12-28-97. 50 servings.  Each serving: 45
calories; 105 mg sodium; 0 cholesterol; 2 grams fat;  5 grams
carbohydrates; 1 gram protein; 0.06 gram fiber.  MC formatted and
busted by Martha Hicks 4/98  Posted to MC-Recipe Digest by "Mega-bytes"
<mega-bytes@email.msn.com>  on Apr 13, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 94mg
Potassium: 46.7mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 1.1g