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schiacciatina oil - good snack cake

This wonderful recipe has made me discover Silvia http://esseemmepiu.blogspot.com/2008/06/pizzette-per-buffet.html

are very good. You can freeze and keep well even after freezing. You can thaw at room temperature or put a few minutes in the oven. Silvia
Thanks for this wonderful recipe!!
report here the recipe of Silvia (with my addition).

Ingredients:
1000 gr. flour for pizza (or 500 gr and 500 gr manitoba Fanini 00) 1 large egg

entire 100 grams of solid fat (50 g and 50 g butter melted lard)
400-500 ml of warm mineral water
2 packets of yeast
1 tablespoon active dry yeast and 1 / 2 of honey
250 g potatoes (peeled raw and weighted by)

Add to my make focaccia:
Extra virgin olive oil over the dough to pass a pre-cut (I have not weighed I went to the eye), salt Boil

past, go to schiacciapatate.Sciogliere butter and lard and let it cool. Sift flour. Dissolve the yeast in some lukewarm water with honey. Mix the potato flour, or start working the dough with the mixer or manually. Add the egg, the liquid fat and add a little at a time the water with the dissolved yeast and honey.

Let dough rise (in the warm and away from drafts) until doubled. After rising, roll out the dough, to shape the focaccia with a round cutter (or a glass of water). Place the focaccia on an oven tray covered with baking paper. With the tips of your fingers, press on focaccia to form the pits.
Dress with extra virgin olive oil and salt to taste a little bit. Let rise for 15 '. Bake in preheated oven heated to 230 ° for 5-8 '. The cooking time depends on how you want soft or crisp. Once cooked, place on the grid for cooling.

Once cooled, you can place in the envelope and put in the freezer. WARNING .... you never stop eating them ....!!!!

PS When you want to thaw you can spend a few minutes in the oven or at room temperature (they are also very good as well) for at least half an hour.