F or c c a c e Fry or Roast III Fillings
Recipe for Beginner- Easy to make is very tasty.
Ingredients:
700 grs. Of special sifted wheat flour
300 grs. Of hot baked potato squeezed
30 grs. Of fresh yeast. Or dry 10 grs.
250 ml warm cow's milk
2 whole eggs, put one at a time
½ cup of tea
1 tablespoon of sugar
2 tablespoons powdered milk
1 teaspoon of salt
How to Prepare the Sponge:
In a bowl put the yeast with the sugar, knead with a fork until it becomes liquid.
Add to the yeast half a cup of warm milk half a cup of wheat flour and the sugar mix well.
Cover the bowl, put inside a thick plastic bag, close your mouth to get air in.
Leave to stand for 15'30 'minutes depending on the temperature of the place, or until turning a sponge, cover with film paper.
Continuation:
Put the rest of the flour on the table, make a hole in the center, pour the sponge from the bowl, eggs, oil, milk powder, salt, warm milk gradually, go pulling the ingredients that are in the center mixing with the Flour that is around until it is finished.
After thoroughly mixing all the ingredients the dough becomes soft and sticky.
Strain the dough to the table, without flour pulling with the fingers
(With gloves) or with a spatula from top to bottom and bottom to top.
Tear the dough for 10 minutes, then remove from the table with a spatula, turn the bowl, cover and place inside the thick plastic bag tightly closed, let stand for 30 minutes or even double volume.
After the Crested Mass:
Once the dough has grown it is still soft and sticky.
Pass the dough on the floured table and drizzle with wheat flour gradually until it loosens from the hands.
As soon as you let go of the hands, do not put any more flour until the dough gets heavy hard.
Open Mass Mode:
Open the dough very thin with a roll, or stretch with your hands, a little thicker than pie.
Cut the foccacia the size of a dessert plate with the help of a knife, or whatever size you prefer, it may be smaller or larger.
Can do round or rectangular, can cut with the cutter, fit for foccacia, dough cutter.
Way of Stuffing:
Then place the stuffing in the middle of the dough, a ham slice another of muses and inside a "unsalted" tomato bean sprinkled with oregano.
Do not put salt in the tomato that is sipping.
The stuffing is like a roll.
Fold the dough over the filling and close the edges by squeezing well, or fold an edge to prevent the cheese from dripping, stay half moon.
If you want you can close it with a fork, pass egg white without knocking.
Where to Put After Stuffing:
Go putting the foccacia ready on two dish cloths one on top and one underneath.
Frying Mode:
Fry one at a time with clean oil.
Fry with a lot of hot oil, lower the heat and pour oil over the cake type, grow a lot, then turn and do the same on the other side.
If You Can Bake:
If you prefer you can bake instead of frying the foccacia, having brushed on top with "beaten egg", leave a space to grow.
Bring to bake in the oven at 150 º C cold, for 30 'to 40' minutes or until golden brown.
The oven is not preheated.
II - Option
Fogaccia de Forno:
You can make the fogaccia without filling, type a bread, brush with beaten egg, or olive oil.
You can put on top oregano, grated cheese or white or dark sesame.
Fogaccia With Filling:
Placing the mass of the fogaccia in a high rectangular form, anointed with oil, one centimeter thick, grows a lot.
Above the filling, spread a layer of onion seasoned with salt and oregano.
Above the onion the seedless tomato slices, sprinkle oregano on top.
The last layer spread an aliche layer.
Let the Mass Rest:
Let the dough grow to volume doubling.
Bake in the same manner as above.
It can freeze after roasting and cold.
Before going to the oven, water with olive oil
Oven Fogaccia Filling:
2 sliced onions, seasoned with salt and pepper and oregano.
1 plate bottom of sliced tomatoes not too thin, with oregano.
1 or 2 cans of aliche, or a cup of aliche if salt is salty.
The aliche is to taste. You can put chopped purple olives in half.
If you want you can put minced capers.
Recheio II:
Foccacia individual or Oven:
400 grs. Sliced ham
400 grs. Of sliced mozzarella or cheese plate
150 grs. Tomatoes, skinless and seeded
50 grs. Thinly sliced onion
Oregano to taste
Recheio III:
2 boiled breasts cooked with broth, processed
Then sauté with grated onion, tomato without skins and without seeds. Garlic, chopped parsley, oregano and chopped green olives.
1 large box of catupiry cheese or creamy curd
Way of preparing:
Place the washed chicken breast in a pan with a tablet of beef broth, letting it cook well.
In
Recipe for Beginner- Easy to make is very tasty.
Ingredients:
700 grs. Of special sifted wheat flour
300 grs. Of hot baked potato squeezed
30 grs. Of fresh yeast. Or dry 10 grs.
250 ml warm cow's milk
2 whole eggs, put one at a time
½ cup of tea
1 tablespoon of sugar
2 tablespoons powdered milk
1 teaspoon of salt
How to Prepare the Sponge:
In a bowl put the yeast with the sugar, knead with a fork until it becomes liquid.
Add to the yeast half a cup of warm milk half a cup of wheat flour and the sugar mix well.
Cover the bowl, put inside a thick plastic bag, close your mouth to get air in.
Leave to stand for 15'30 'minutes depending on the temperature of the place, or until turning a sponge, cover with film paper.
Continuation:
Put the rest of the flour on the table, make a hole in the center, pour the sponge from the bowl, eggs, oil, milk powder, salt, warm milk gradually, go pulling the ingredients that are in the center mixing with the Flour that is around until it is finished.
After thoroughly mixing all the ingredients the dough becomes soft and sticky.
Strain the dough to the table, without flour pulling with the fingers
(With gloves) or with a spatula from top to bottom and bottom to top.
Tear the dough for 10 minutes, then remove from the table with a spatula, turn the bowl, cover and place inside the thick plastic bag tightly closed, let stand for 30 minutes or even double volume.
After the Crested Mass:
Once the dough has grown it is still soft and sticky.
Pass the dough on the floured table and drizzle with wheat flour gradually until it loosens from the hands.
As soon as you let go of the hands, do not put any more flour until the dough gets heavy hard.
Open Mass Mode:
Open the dough very thin with a roll, or stretch with your hands, a little thicker than pie.
Cut the foccacia the size of a dessert plate with the help of a knife, or whatever size you prefer, it may be smaller or larger.
Can do round or rectangular, can cut with the cutter, fit for foccacia, dough cutter.
Way of Stuffing:
Then place the stuffing in the middle of the dough, a ham slice another of muses and inside a "unsalted" tomato bean sprinkled with oregano.
Do not put salt in the tomato that is sipping.
The stuffing is like a roll.
Fold the dough over the filling and close the edges by squeezing well, or fold an edge to prevent the cheese from dripping, stay half moon.
If you want you can close it with a fork, pass egg white without knocking.
Where to Put After Stuffing:
Go putting the foccacia ready on two dish cloths one on top and one underneath.
Frying Mode:
Fry one at a time with clean oil.
Fry with a lot of hot oil, lower the heat and pour oil over the cake type, grow a lot, then turn and do the same on the other side.
If You Can Bake:
If you prefer you can bake instead of frying the foccacia, having brushed on top with "beaten egg", leave a space to grow.
Bring to bake in the oven at 150 º C cold, for 30 'to 40' minutes or until golden brown.
The oven is not preheated.
II - Option
Fogaccia de Forno:
You can make the fogaccia without filling, type a bread, brush with beaten egg, or olive oil.
You can put on top oregano, grated cheese or white or dark sesame.
Fogaccia With Filling:
Placing the mass of the fogaccia in a high rectangular form, anointed with oil, one centimeter thick, grows a lot.
Above the filling, spread a layer of onion seasoned with salt and oregano.
Above the onion the seedless tomato slices, sprinkle oregano on top.
The last layer spread an aliche layer.
Let the Mass Rest:
Let the dough grow to volume doubling.
Bake in the same manner as above.
It can freeze after roasting and cold.
Before going to the oven, water with olive oil
Oven Fogaccia Filling:
2 sliced onions, seasoned with salt and pepper and oregano.
1 plate bottom of sliced tomatoes not too thin, with oregano.
1 or 2 cans of aliche, or a cup of aliche if salt is salty.
The aliche is to taste. You can put chopped purple olives in half.
If you want you can put minced capers.
Recheio II:
Foccacia individual or Oven:
400 grs. Sliced ham
400 grs. Of sliced mozzarella or cheese plate
150 grs. Tomatoes, skinless and seeded
50 grs. Thinly sliced onion
Oregano to taste
Recheio III:
2 boiled breasts cooked with broth, processed
Then sauté with grated onion, tomato without skins and without seeds. Garlic, chopped parsley, oregano and chopped green olives.
1 large box of catupiry cheese or creamy curd
Way of preparing:
Place the washed chicken breast in a pan with a tablet of beef broth, letting it cook well.
In
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