Fugazza
Fugazza, a classic Argentinian onion-topped focaccia, is a must-try for bread lovers and food enthusiasts alike. This light, airy flatbread is infused with olive oil and crowned with caramelized yellow onions, a sprinkle of dried oregano, and a touch of black pepper for a burst of savory flavor. Optional Parmesan cheese adds a subtle, salty complexity, making this dish irresistibly delicious. With a perfectly golden crust and a soft, pillowy interior, this traditional recipe is simple to prepare yet full of rustic charm. Serve it warm as a centerpiece for your table or alongside your favorite soups, salads, or charcuterie for an authentic taste of Argentina. Perfect for a sharable appetizer or a cozy family meal, Fugazza is a delightful fusion of comfort food and artisanal baking.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 10 g Instant yeast
- 5 g Granulated sugar
- 10 g Salt
- 60 ml Olive oil
- 300 ml Warm water
- 3 Yellow onions
- 5 g Dried oregano
- 30 g Parmesan cheese (optional)
- 2 g Black pepper
Instructions
In a large mixing bowl, combine the flour, instant yeast, and sugar.
Add the salt, olive oil, and warm water to the dry ingredients and mix until a dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for 1 to 1.5 hours, or until it doubles in size.
While the dough is rising, slice the onions thinly and sauté them in 2 tablespoons of olive oil over medium heat until they are soft and translucent, about 10 minutes. Set them aside to cool.
Once the dough has risen, punch it down to release air and roll it out to fit a 12-inch baking pan or pizza pan.
Preheat the oven to 220°C (430°F).
Brush the surface of the dough with olive oil and evenly spread the sautéed onions on top.
Sprinkle dried oregano, black pepper, and optional grated Parmesan cheese over the onions.
Bake the fugazza in the preheated oven for 20-25 minutes, or until the edges are golden and the bread is fully cooked.
Remove the fugazza from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 4377 mg | 190% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 20.2 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 591 mg | 45% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
