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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