1/2 : c Oil
1/2 : c Honey
1 : tb Peeled and chopped fresh
0: Recipe by: Los Angeles Times 12-28-97 Dissolve yeast in warm water in large mixing bowl
1: Put potatoes through ricer or food mill to make 3/4 cup
2: Stir 1-1/2 teaspoons salt and potatoes into mixing bowl with yeast
3: Add 2 cups flour and mix
4: Add more flour as needed to achieve soft, elastic dough
5: Knead on floured board until smooth and elastic, about 10 minutes
6: Put in bowl and cover with plastic wrap
7: Set aside in warm place to rise until doubled in volume, about 1-1/2 hours
8: Put walnuts, mint and remaining 1/2 teaspoon salt in blender or food processor
9: Slowly drizzle in 1/2 cup oil while processing
10: Process until walnuts are size of lentils
11: Set aside
12: Punch down bread dough when doubled in size and place on cornmeal-covered bread stone or parchment-paper-lined baking sheet
13: Rub hands with olive oil, then spread out dough 1/2 inch thick
14: Make dimples in dough with fingers
15: Drizzle with remaining 2 tablespoons olive oil
16: Spread 1/4 cup walnut pesto onto half of focaccia
17: (There will be about 1/2 cup pesto left
18: ) Sprinkle Gorgonzola cheese and freshly ground black pepper on other half
19: Bake at 450 degrees until bread is puffed and browned at edges, about 15 minutes
20: Formatted by Lynn Thomas dcqp82a@prodigy
21: com
22: Source: Los Angeles Times 12-28-97
23: 50 servings
24: Each serving: 45 calories; 105 mg sodium; 0 cholesterol; 2 grams fat; 5 grams carbohydrates; 1 gram protein; 0
25: 06 gram fiber
26: MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
27: msn
28: com> on Apr 13, 1998