|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The word fugazza is an Argentinian derivation of the word focaccia, thanks to the significant Italian influence on Argentinian cuisine. But like its name, fugazza is a uniquely Argentinian dish. Fugazza is a kind of pizza, though it lacks a tomato-based sauce and has a thicker, airy crust. It's always topped with a pile of sweet onions, and sometimes with mozzarella cheese as well, and cooked in a deep pizza pan or cast-iron skillet.
Fugazza is not to be confused with its close cousin fugazzeta, which is a stuffed pizza that is filled with cheese and topped with the same onions.
Fugazza makes a great appetizer or main dish. You can add other toppings of course—olives, herbs, ham, to name a few. The onions are typically not pre-cooked in Argentina, but fugazza is delicious topped with caramelized onions.
- 1 cup of warm water
- 1 teaspoon sugar
- 2 teaspoons yeast
- 2 2/3 cups bread flour
- 10 tablespoons olive oil (divided)
- 2 teaspoons kosher salt
- 1 large white onion
- 2 to 3 teaspoons dried oregano
- Optional: 5 ounces mozzarella cheese (cut into thin slices)
- Optional: 1/4 cup grated Parmesan cheese
Gather the ingredients.
Place the warm water (100 to 105 F) in a small bowl. Stir the sugar into the water and sprinkle over the yeast. Set aside for 5 to 10 minutes, until the mixture is bubbly.
Place the flour, 5 tablespoons of the olive oil, and salt in the bowl of a standing mixer and mix briefly using the dough hook. Add the yeast mixture and begin to knead the dough. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if the mixture is too wet, and add a bit more water if the mixture seems dry, crumbly, or overly firm. Knead for 5 to 10 minutes, until dough is smooth, soft, and elastic.
Coat a bowl with about 1 tablespoon of oil and place the dough in the bowl. Cover with plastic wrap and let the dough rise until doubled in size, 1 to 1 1/2 hours.
While the dough is rising, peel the onion and slice it into very thin strips. Place in a bowl of cold salted water and soak for 30 minutes. Drain the onions well and dry them with paper towels.
Once the dough has risen, punch it down and shape it into a smooth ball. Pour 3 tablespoons of olive oil into a 14-inch pizza pan with 1-inch sides. Place the ball of dough in the middle of the pan and flatten gently with your fingers. Let the dough relax for 10 minutes.
Continue to flatten the dough while pushing it toward the sides of the pan, letting it relax in between stretching, until the dough covers the bottom of the pan.
Preheat the oven to 450 F. Sprinkle the onions over the top of the dough. Drizzle the remaining tablespoon of olive oil over the onions and sprinkle with the dried oregano.
Bake the fugazza for 15 minutes, or until the edges start to turn golden brown. If desired, remove the fugazza from the oven and top with thin slices of mozzarella cheese and sprinkle with grated Parmesan. Return to the oven and bake until the fugazza is golden brown and crispy around the edges. Brown the onions under the broiler for the last 3 minutes of cooking if desired.
Remove from the oven and cut into slices to serve.