In a large bowl, mix the flour with the salt. In another bowl, dissolve the yeast with the sugar in lukewarm water and let it activate for 10 minutes. When foam forms, add it to the flour along with the olive oil. Knead to form a smooth, soft dough. Cover with a towel and let it rise in a warm place for about 1 hour, until the volume has doubled.
Fugazzetta
- Total Time - 2 hours
- Prep Time - 1 hour 30 minutes (including rising)
- Baking Time - 30 minutes
- Servings: 4
- Country: Argentina
The key to an authentic Fugazzetta is the balance between the sweetness of the onion and the saltiness of the cheese. It is also important not to be stingy with the onion—the more, the better! The onion softens and caramelizes during baking, which gives the dish a unique sweet flavor that perfectly complements the melted mozzarella.
Ingredients
For the Dough
- 500 g all-purpose flour
- 20 g fresh yeast (or 7g dry)
- 300 ml water, lukewarm
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon sugar
For the Topping
- 3 pcs large onions, thinly sliced
- 300 g mozzarella, shredded
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 to taste salt and pepper
Instructions
Step 1: Preparing the Dough
Step 2: Preparing the Onion and Cheese
While the dough is rising, thinly and evenly slice the onions. Tip: To reduce their harshness, you can soak them in cold water for 10 minutes, then drain and pat dry.
Step 3: Shaping and Filling
Preheat the oven to 220 °C (425 °F). Transfer the risen dough to a pizza pan or a round baking dish (30 cm diameter) and spread it out with your fingers, forming a thick edge. Spread the shredded mozzarella evenly over the dough, leaving the edge clear. Top the cheese with a thick layer of the sliced onion. Sprinkle with oregano, salt, and pepper, and drizzle with olive oil.
Step 4: Baking and Serving
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the onion and cheese are cooked. Serve warm, cut into triangles.