F occacia Types II and III fillings

F occacia Types II and III fillings

ingredients:

700 grams. wheat flour sifted special
300 grams. cooked and squeezed hot potato
30 grams. fresh yeast. or dry 10 grams.
250 ml of warm cow's milk
2 whole eggs, place one at a time
½ cup (tea) of oil
1 tablespoon (soup) of sugar
2 tablespoons (soup) of powdered milk
1 teaspoon (tsp) salt


Prepare the sponge mode:


In a bowl put the yeast with sugar, knead with a fork until it is liquid.
Add the yeast half cup of warm half a cup of flour milk and sugar mix well.
Cover the bowl, place in a bag of thick plastic, close the mouth to not get air, allow to stand for 15'a 30'minutos depends on the local temperature, or even turn a sponge, or cover with plastic wrap.

Place the remaining flour on the table, make a hole in the center, it turns out the sponge bowl, eggs, oil, milk powder, salt, warm milk gradually, go pulling the ingredients that are in the center mixing with flour that is around, until finished.

After well mixed all the ingredients dough is soft and sticky.
Stretch the dough on the table without pulling flour with your fingers or with a spatula up and down from top to bottom.
Tear the dough for 10'Minutos, then remove from the table with a spatula, turn the bowl, cover and place in the bag tightly closed thick, allow to stand for 30'minutos or until doubled in volume.

Once the dough has grown even become soft and sticky.
Pass the batter into the floured table and go dry with wheat flour gradually until you release the hand.
Once you let go of the hands, do not put more flour to the dough is hard heavy.

Open the very thin dough with a rolling pin, or stretch with hands, a little thicker than pastel.
Cut foccacia the size of a dessert plate with the aid of a knife, or the size you prefer.

You can round or rectangular, can cut with the cutter, suitable for foccacia, pastry cutter.

Then place the filling in the middle of the dough, slice ham another musarela and within a tomato beech "unsalted" sprinkled with oregano.
The filling is like a roll.
Fold the dough over the filling and close the edges by pressing right, or fold one edge not to drip the cheese're like a half moon.
If you want you can close with egg white without knocking, with fork.
Go placing the finished foccacia over two tea towels on top and one underneath.
Fry one at a time with very clean oil.

Fry well in hot oil, lower the heat and go playing oil over pastel type, grows much, then turn and do the same on the other side.

If Prefer can bake instead of frying the foccacia, but instead brushed over with "beaten egg", leave a space to grow.
Take to bake in oven at 150 ° C cold, 30 'to 40'minutos or until golden.
The oven is not preheated.

II - Option

Fogaccia Oven

Place the dough Fogaccia a high rectangular, oiled, thickness of a centimeter, grows too.
Over the filling, spread a layer of onion spiced with salt and oregano.
Above the onion slices seedless tomato, sprinkling over oregano.
The last layer spread a layer anchovies.

Leave the dough to rise until doubles in volume.
Baking the same previous mode.
You can freeze once roasted and cold.
Before baking sprinkle with oil

Filling the oven Fogaccia:

2 onions cut into slices seasoned with salt and pepper and oregano.
1 plate tomato background cut into slices not too thin, with oregano.
1 or 2 cans of anchovies, or a cup of salt anchovies if dessalgue.
The anchovies is the taste. Purple can put chopped olives in half.
If you want you can put chopped capers.



Filling II:

For individual Foccacia or Oven:

400 grams. sliced ham
400 grams. sliced mozzarella or cheese platter
150 grams. tomato peeled and seeded
50 g. onion, thinly sliced
oregano to taste

  Stuffing III:

2 cooked franc breasts with broth.
After sautéed with grated onion, tomato peeled and seeded. leek, parsley, oregano and chopped green olives.
1 large box of catupiry cheese or cream cheese
     
How to Prepare:

Place the chicken breast washed in a pan with a bouillon tablet, let it cook well.
Once cooked and cold shred or cut choosy, sauté with grated onion oil, tomato peeled and seeded, cut into rodelinhas leek, parsley.
The catupiry put over the filling
Make a big roll of the filling and flatten.
Filling the foccacia the same manner as the above.
Note:
If you want you can fill with crab meat and mushrooms, sauteed with tomatoes, onions and others.