Two-sided focaccia

50 Servings

Ingredients

Quantity Ingredient
2 packs Dry yeast; 1/4-oz. each
¾ cup Warm water
2 Baking potatoes; cooked
2 teaspoons Salt
2 cups Bread flour; to 3 c.
⅔ cup Walnuts
¾ cup Mint leaves
½ cup Olive oil plus
2 tablespoons Olive oil
2 tablespoons Cornmeal
¼ cup Gorgonzola cheese; crumbled
Freshly ground black pepper

Directions

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 ¾ cup. Stir 1-½ 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 1-½ hours. Put walnuts, mint and remaining ½ teaspoon salt in blender or food processor. Slowly drizzle in ½ 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 ½ inch thick. Make dimples in dough with fingers. Drizzle with remaining 2 tablespoons olive oil. Spread ¼ cup walnut pesto onto half of focaccia. (There will be about ½ 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@.... 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@...> on Apr 13, 1998

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