Pan-Fried Focaccia Tongues Stuffed with Ham and Scamorza

Ingredients

• 1300 g all-purpose flour(300g)
• 2150 g water(150g)
• 30.5 packet instant yeast(3.5g)
• 420 g extra virgin olive oil(20g)
• 51 teaspoon salt(5g)
• 6200 g cooked ham(200g)
• 7250 g scamorza cheese (or other semi-hard cheese)(250g)
• 81 tablespoon olive oil (for brushing and greasing)(13g)
• 92 tablespoon flour (for dusting)(16g)

Instructions

1. 1In a bowl, combine the flour, water, extra virgin olive oil, instant yeast, and salt.
2. 2Mix and knead until you obtain a smooth dough.
3. 3Divide the dough into 4 equal parts and shape each into a ball.
4. 4Roll out each ball on a floured surface with a rolling pin, forming an elongated shape.
5. 5Fill each piece with cooked ham and scamorza cheese.
6. 6Fold the edges inward to seal the filling, then roll again gently with the rolling pin.
7. 7Brush the surface with a little olive oil.
8. 8Heat a pan and grease it lightly with olive oil.
9. 9When the pan is hot, add the focaccia tongue and cook over low heat on both sides until golden brown.
10. 10Repeat with the remaining pieces. Serve warm.