Fugazza (Argentinian Focaccia) Recipe
A popular Argentinian fugazza features a thick, airy crust generously topped with savory onions.
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Instructions
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Preheat the oven to 450 F.
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Combine warm water, sugar, and yeast; let stand 5 to 10 minutes until bubbly.
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In a stand mixer, briefly combine flour, 5 tablespoons olive oil, and salt with a dough hook.
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Add the yeast mixture to the flour mix and knead with the dough hook for 5 to 10 minutes, until the dough is smooth and elastic, adjusting flour or water as needed.
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Place the dough in an oil-coated bowl, cover, and let rise for 1 to 1 1/2 hours until doubled.
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While dough rises, thinly slice a peeled onion and soak in cold salted water for 30 minutes, then drain and pat dry.
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Punch down the risen dough and shape it into a smooth ball. Pour 3 tablespoons of olive oil into a 14-inch pizza pan, then place the dough in the center and gently flatten.
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Allow the dough to relax for 10 minutes, then continue flattening and stretching it to cover the entire pan.
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Sprinkle the drained onions over the dough, drizzle with the remaining tablespoon of olive oil, and sprinkle with dried oregano.
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Bake for 20 minutes, or until the edges are golden brown, optionally broiling for the last 3 minutes to brown the onions.
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For an optional cheesy topping, add thin slices of mozzarella and grated Parmesan, then return to the oven and bake for 5 more minutes until golden and crispy.
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Remove from oven, slice, and serve.