1 : c Vanilla wafer crumbs
3/4 : c Soft butter
2 : c Confectioners sugar
2 : Egg yolks
2 : Egg whites
1 : cn (9-oz) crushed pineapple;
-drained : -drained
1/2 : c Pecans or walnuts; chopped
Cherries : Cherries
1 : sm Onion; grated
1 : ts Cooking oil
1/2 : lb Ground beef, lean
1 : ts Salt
1 : ts Cumin
1 : Garlic clove; minced
1/4 : ts Hot sauce; to 1/2 ts.
18 : Tortillas; fresh
2 : c Cheese; shredded
0: Recipe by: Lori Andres First, make the sponge: Dissolve the yeast and sugar in the water with a few whisks
1: Add 3 cups of flour, beating until smooth
2: Take additional 4 cups of flour and gently sprinkle this over the mixture, not yet mixing it in
3: This keeps the air from the sponge and allows it to grow
4: Let it sit, covered, until the sponge bubbles up around the flour
5: After about an hour, add 1/4 cup olive oil and 1 TBS Kosher salt
6: "Kosher salt is the best but cut the amount in half if you are using regular salt
7: " Mix until a soft, shaggy dough is achieved which starts to clear the side of the bowl
8: Knead it lightly until smooth and place in a greased bowl for an hour, covered, until it doubles in size
9: Gently deflate the dough and put on a cornmeal covered baking sheet, pushing it into a thick and uneven mass
10: "Dimple" the dough to catch the oil and toppings
11: Smear olive oil and desired toppings on the dough
12: Dimple once more with the fingertips and let the focaccia relax for a few minutes before sliding into a 400 degree oven
13: Within 20-25 minutes, the golden focaccia is done
14: MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
15: msn
16: com> on Apr 13, 1998