Focaccia - Frita Grilled IV Fillings

Focaccia - Frita Grilled IV Fillings
ingredients:
700 grams. flour sifted special
300 grams. cooked and squeezed hot potato
30 grams. fresh yeast
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
2 teaspoon (tsp) salt rasa
Filling I, II, III, IV are at the end of the recipe.
Prepare the sponge mode:
In a large bowl, pour the yeast with sugar, knead with a fork until it is liquid, then add half a cup of warm milk and half a cup of flour gradually until smooth.
After all ingredients mixed sponge, cover the bowl, put in a bag of thick plastic.
Close the bag to not get air, let stand for 20 '30'minutos approximately to turn a sponge.
Spread the flour of the rest on the table, make a hole in the center.
Dumps reserved sponge, add the eggs, oil, milk powder, salt, and a little warm milk.
After all the mixed ingredients, go pulling the flour around it gradually, mixing well all the ingredients until finished.
Finally, add the cooked and squeezed and already cold potatoes, mix well.
To knead the dough use Disposable gloves:
After the potato incorporated in the dough, it becomes soft clingy.
Stretching the dough on the table without flour, check tearing and pulling with the fingers (gloved) from top to bottom and from bottom to top, for 10 'minutes.
Remove the table mass with the aid of a spatula, return to the bowl, cover and put into the plastic bag tightly closed thick, leave to rest for 30'minutos or until doubled in volume.
After the mass grew, still soft and sticky.
Pass the dough to a floured table and go dry with wheat flour gradually until you release the hand, is a flexible and homogeneous mass.
Be careful not to put too much flour the dough is stiff.
Open the very thin dough with a rolling pin or stretch hands, a little thicker than pastel.
Cut foccacia the size of a dessert plate with the aid of a knife or of the desired size.
Place the filling and fold the dough in half, fia half moon.
Can make round or rectangular, can cut with the cutter, suitable for foccacia.
There are 3 sizes: small, medium, and large, the small is the measure of a saucer of tea, average and a dessert plate, the large is a shallow dish.
To Junina party
Make miniature cutting the size of the mouth of a cup of coffee.
Then place the stuffing fold in half the mass, it is kind half moon.
Cut a piece of tomato seedless, do not put salt (not sorar), sprinkle with oregano.
Wrap in a thick tomato slice musarela, then a slice of ham, is like a roll.
Fold the dough over the filling and close the edges by pressing right, or bend a thick edge, squeeze with your fingers to not drain the cheese, the right format foccacia is half moon.
If you can close with egg without hitting, pinching all the edge with his fingertips.
Place the finished foccacia, within a folded napkin in half let rise for 20'minutos.
I - Option:
Frying equal to pastel, one at a time, with plenty of hot oil, lower the heat, (to be well cooked inside) and go throwing oil on top with a slotted spoon until golden, then turn and do the same on the other side.
Secret:
The secret is in the frying - Frying the foccacia one at a time, with plenty of clean oil, throwing hot oil on top with the help of a slotted spoon, as is done with pastel.
Lower the fire, that is cooked inside and golden on the outside.
When frying foccacia, it grows much.
Option II:
Foccacia Baked:
If you can bake foccacia, brush each with beaten egg, leaving a space to grow.
Allow to stand before baking for 20 'minutes.
Take to bake in oven at 150 ° C cold, 30 'to 40'minutos or until golden brown.
The oven is not preheated.
II - Option
Foccacia Braised - Type Pie:
Place the dough in a rectangular baking sheet, oiled, thickness of one centimeter, grows too.
Spread over an onion layer already seasoned with salt and oregano.
The second layer is tomato, sprinkling over oregano.
The third layer is aliche into strips, drizzled with a little olive oil.
Let the dough rise until doubles in volume.
Bake in a cold oven 150 ° C until golden brown, for about 40'minutos.
You can freeze the foccacia after roast, having previously given thermal shock. Freeze open.
Then store in plastic bags.
You can also freeze the raw individual foccacia, also freeze open, then store in a sealed plastic bag.
Note on oil:
Throw away the used oil frying, never store. It is a saturated oil that can not be reused because it is harmful to health, giving cholesterol.
Filling I:
500 g. not too thin sliced ​​ham
500 g. mozzarella or cheese plate sliced
150 grams. tomato peeled and seeded
50 grams. onion, thinly sliced ​​(optional)
oregano to taste Stuffing II:
2 ground franco breasts or processed
1 grated onion, chopped parsley, oregano and pepper
100 g. chopped green olives drizzling
2 bouillon tablets (optional)
3 tablespoons (soup) of oil
1 tablespoon (soup) shallow paprika (optional)
1 tablespoon grated ginger (optional) Coffee
1 large box catupiry or 2 cups of cream cheese
Way of preparing:
In a medium saute pan raw chicken breast processed. with the oil and onion, add the broth and paprika go dripping water to cook well.
Turn off the heat add the chopped parsley, oregano and pepper mix well ..
After cold mix the cream cheese.
Make a big roll of the filling and flatten slightly.
Filling the foccacia the same manner as the above.
III - Stuffing
300 grams. smoked sausage Calabrian ground
300 grams. of ground mozzarella
2 tomatoes peeled seedless
1 onion, cut into small pieces
1 cup (tea) chopped parsley
1 cup (tea) of chopped green olives
1 or 2 tablespoons of oregano
IV - Stuffing
200-300 grams. of anchovies in oil already desalted
200 g. grated onion
200 g. tomato peeled and without seeds cut into cubes
Before serving put enough chopped parsley
Note:
The fillings can be used in the above individual foccacia or shape.
Using dry leaven the amount is 2/3 of the sachet, that is, each packet weighs 10 grams which is equivalent to 45 grams. Cool.
To recapitulate:
The package of dry yeast sachet is 10 grams, which is equivalent to 3 fresh yeast tablets.
Each weighs 15 grams fresh yeast.
Suggested Filling:
You can put ricotta with spinach or other ingredients the filling of your taste.
Notice:
This foccacia recipe is from my Italian grandmother.
She was on vacation every day to the grandchildren and changed the filling.