F o c c a c i a

F o c c a c i a
Ingredients:
700 grs. Special-purpose flour sifted300 grs. baked potato and squeezed hot30 grs. fresh yeast250 ml of warm milk cow2 whole eggs, place one at a time½ cup (tea) of oil1 spoon (soup) of sugar2 spoons (soup) of milk powder2 teaspoon (tsp) salt shallow
Filling I, II, III, IV are at the end of the recipe.
How to Prepare the Sponge:
In a large bowl, place the yeast with the sugar, kneading with a fork until it becomes liquid, then add half a cup of warm milk and a half cup of flour gradually, until a homogeneous mass.
After all the sponge ingredients mixed, cover the bowl, put inside a thick plastic bag.
Close the bag does not get air, let stand for 30 'to 40'minutos approximately even turn a sponge.
Spread remaining flour on the table, make a hole in the center.Throw in the center of the flour, the sponge, eggs, oil, milk powder, salt, and a little warm milk.
After all the mixed ingredients, go pulling the flour that is around slowly, mixing all ingredients until finished.Finally, add the boiled potatoes and squeezed and already cold, mix well.
Once incorporated in the potato mass, she goes limp sticky.Stretch the dough out of flour on the table, go tearing and pulling his fingers from top to bottom and bottom to top, for 10 'minutes.
Remove the dough from the table with the aid of a spatula, return to the bowl, cover and place inside the thick plastic bag tightly closed, let stand for 30'minutos or until doubled in volume.
After the dough grew, still soft and sticky.
Spend the dough to floured table and go dry with flour gradually until you release the hand, is a mass supple and smooth.Be careful not to put too much flour to the dough is stiff.
Roll the dough very thin with a rolling pin or stretch with your hands, a little thicker than pastel.
Cut the foccacia the size of a dessert plate with the aid of a knife, or desired size.
Can make round or rectangular, can cut with the cutter, suitable for foccacia.
There are 3 sizes: small, medium, and large to small is the measure of a saucer of tea, the average and a dessert plate, is a large shallow dish.
For party JuninaMake miniature cutting the size of the mouth of a cup of coffee.
Then put the stuffing fold in half of the mass is half moon type.
Cut a piece of tomato without seeds, do not add salt (not sorar), sprinkle with oregano.Wrap a slice tomatoes in thick 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 one thick edge, pressing with your fingers not to drip cheese, foccacia is the right shape half moon.
If you want you can close with egg white without hitting, pinching all the edge with his fingertips.
Place foccacia ready within a napkin folded in half let rise for 20'minutos.
Fry equal to pastel, with enough hot oil, lower the heat, (to get well cooked inside) and go playing over oil with a slotted spoon until golden, then turn and do the same on the other side.



Note:
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 skimmer, as is done with crayon.Lower the fire, that is cooked inside and golden on the outside.When you're frying foccacia, it grows much.
Baked Foccacia:
If you want you can bake the foccacia, brush each with beaten egg, leaving a space to grow.Let rest before baking for 20 'minutes.Take to bake in the oven at 150 º C cold for 30 'to 40'minutos or until golden.
The oven is preheated.
 II - Option
Place the dough in a rectangular shape, oiled, an inch thick, grows too.Spread over a layer of onions seasoned with salt and oregano.The second layer is tomato powder 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 º C until golden, for about 40'minutos.
You can freeze the baked foccacia after having given prior heat shock. Freeze open.
Then store in plastic bags.You can also freeze individual foccacia raw, freeze also open, then store in a sealed plastic bag.
Note about the oil:


Throw away the used oil from frying, never keep. It is a saturated oil that can not be reused because it is harmful to health, giving cholesterol.
Filling I:
500 grs. ham sliced ​​not too thin500 grs. mozzarella cheese platter or sliced150 grs. tomato peeled and seeded50 grs. onion, thinly sliced ​​(optional)oregano to taste

 Filling II:
2 breasts of French milled or processed1 grated onion, parsley, oregano and pepper100 grs. green olives, chopped drizzle2 tablets of broth3 tablespoons oil1 level tablespoon of paprika1 tsp grated ginger (optional)1 large box of cream cheese or 2 cups of cream cheese
How to Prepare:
In a medium saucepan saute chicken breast raw with 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 ..When cold, mix the cream cheese.Make a big roll of the filling and flatten slightly.The foccacia stuffing the same way as the previous one.
III - Filling
300 grs. Calabrian sausage smoked ground300 grs. mozzarella ground2 tomatoes, peeled, seeded1 onion, cut into small pieces1 cup chopped parsley1 cup chopped green olives1 or 2 tablespoons of oregano
IV - Filling
200-300 grams. of anchovies in oil already desalgada200 grs. grated onion200 grs. tomato peeled seeded and dicedBefore serving put enough chopped parsley