Focaccette Fritte Recipes

FOCACCETTE FRITTE

Steps:

• On a pastry board, pour flour and shape it into a mound. Press down the center of the mound to form a cup shaped hole.
• Into the hole put the olive oil, salt, and water and bring the sides of the mound together toward the center, thoroughly mixing all ingredients.
• Knead dough 5-6 mins, then form into a ball and put it aside to rest between two soup plates. Let it rest for about hours.
• Prepare the filling, mixing the three cheeses in a bowl, and add a pinch of salt and one or two grindings of pepper.
• When the dough has rested (approximately 2 hours), fatten it into a hink sheet with a roling pin. As you begin to rol, hhyou may find it offers some resistance and tries to shrink back. After a short while, however, it loosens up and opens out easily. It shoud be paper thin.
• Cut the sheet of dough into rectangles about 3-1/4 to 4 inches wide and 6-7 inches long. Spread a thin layer of the cheese mixture , about 2 teaspoons over half of each rectangle. Fold the other half over this one, pinching the edges together. Dip a fingertip in egg white, and run it over the edges to helpp them tighten and keep them fromopening during frying.
• As you finish filling and sealing each fritter, lay it on a cean cloth towell. If you are not prepared to fry them immediately, turn them from time to time to keep the side next to the towe from sticking. Do not overlap the fritters or pile them one on top of the other.
• Put the oil into the frying pan, and turn the heat on to HIGH. When the oil is VERY HOT, slip in as many fritters as will fit loosely. Fry them to a golden brown color on one side, then turn them over to do the other side. The fritters will puff up and even when you turn them, some patches along the edges will jut out above the oil level. In this case, tip them over witb a llong handled wooden spoon or spatula until they are all more or less evenly fried.
• Transfer to paper towels to drain, and serve while warm.
• Cut the sheet of dough into rectanglles about 31/4 to 4 inches wide and 6-7 inches long.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.