Recipe by: Los Angeles Times 1-14-98 Puree parsley, rosemary, sage, garlic, olive oil and 1/4 teaspoon salt in blender until mixture resembles pesto. Combine flour, sugar, remaining 1 tablespoon salt, oregano, basil, Parmesan cheese and 3 tablespoons herb pesto in mixing bowl and mix to combine at low speed with dough hook attachment. Dissolve yeast in warm water and pour slowly into mixing bowl and mix at low speed until dough is soft, smooth and sticky. Cover dough and allow to rise in warm place until doubled in bulk, about 1 hour. Transfer to greased 17x13-inch baking sheet and pat and smooth dough with wet hands into corners of baking sheet. Rub top of dough with remaining pesto mixture. Make indentations with fingertips throughout dough. Cover and let rise until doubled in bulk, about 45 minutes. Bake at 350 degrees until golden brown, about 45 minutes, turning focaccia once in oven halfway through cooking. Turn out onto wire rack to cool. Cut into squares. Recipe from The White House Restaurant in Laguna Beach, CA. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 1-14-98. 16 to 24 squares. Each of 24 squares: 195 calories; 347 mg sodium; 1 mg cholesterol; 4 grams fat; 34 grams carbohydrates; 5 grams protein; 0.25 gram fiber. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" on Apr 13, 1998