RICOTTA FILLING

1 pound ricotta
2 large eggs, beaten
Pinch of salt
1/2 pound baked ham, pepperoni, prosciutto or mortadella, cut in thin slivers
1/4 cup freshly grated pecorino or Parmigiano - Reggiano
Freshly ground black pepper to taste

Drain grocery store ricotta overnight in a colander lined with a double layer of cheesecloth. This step eliminates excess moisture and liquid which, in turn, will keep the focaccia from tearing and soft spots.

MIX the drained ricotta with the eggs and salt. Spread on the bottom crust of the focaccia and top with ham, pepperoni, prosciutto or mortadella. Sprinkle the cheese on top, add pepper to taste, and top with the second crust.


POTATO, SPINACH AND LEEK FILLING

1 or 2 medium leeks, white part trimmed and sliced (about 3/4 cup)
2 medium white potatoes, sliced thin through a grater
1 lb fresh spinach, cleaned, sautéed in olive oil and garlic, drained
1/3 cup extra virgin olive oil
3 tablespoons coarsely chopped basil leaves
3 tablespoons coarsely chopped flat-leaf parsley
1/2 cup thin shavings of pecorino cheese (use a vegetable parer)
Sea salt and freshly ground black pepper to taste

IN a saute' pan over medium-low heat, very gently sweat the thinly sliced leeks in 2 tablespoons of the olive oil, stirring frequently, until they are melted into a sauce. Do not brown. Drain excess oil when done.

SPREAD the leeks over the bottom crust of the focaccia. Spread the thin potato slices and next, the cooked spinach over the leeks. Then scatter the chopped herbs and cheese. Add salt and pepper to taste, then top with the second crust. Prick the top of the crust, lightly coat the top crust with vegetable oil and bake until crisp and golden.

ROASTED ROMA, SWEET RED PEPPER AND CHILE FILLING

2 sweet red bell peppers
1 medium white onion
2 tablespoons extra virgin olive oil
Sea salt to taste
1 large poblano pepper or 2 small jalapeno peppers (dependent upon the amount of heat, to taste)
4 medium ROMA tomatoes
Freshly ground black pepper to taste
1/4 cup freshly grated pecorino or Parmigiano-Reggiano (or try any fresh, young, 2 or 3 month old Pecorino cheese).


CORE and trim the peppers, discarding seeds and white membranes. Over a grill or on a gas stovetop burner - roast the peppers, and tomatoes. Once their skins are blackened, remove from the grill or burner to a paper sack and fold closed. Let peppers and tomatoes sit for a few moments, the steam will begin to separate the skin from the meat of these peppers and tomatoes. Peel the onion, cut in two and grill or roast on stovetop burner.

Remove peppers and tomatoes from the bag. Under gently running tap water remove charred skin and set de-brided peppers and tomatoes aside. Remove the roasted onion from the heat and let cool a bit.

Chop the peppers and tomatoes with the onion in a rough, medium chop. Blend mixture in a food processor, pulsing with a tablespoon of olive oil, until the mixture is just blended and still coarse.

Add salt, to taste. Set aside mixture to cool to room temperature before spreading on the bottom crust of the focaccia. This should be a THICK salsa-like spread. If it is still too moist - let stand and drain in a colander for an hour before spreading on bottom focaccia trust. Sprinkle with black pepper and the freshly grated cheese before adding the top crust. Prick the top of the crust, lightly coat the top crust with vegetable oil and