How to make Fugazza, an Argentinian focaccia?

Ingredients 1 1 cup of warm water 2 1 teaspoon sugar 3 2 teaspoons yeast 4 2 2/3 cups bread flour 5 10 tablespoons olive oil (divided) 6 2 teaspoons kosher salt 7 1 large white onion 8 2 to 3 teaspoons dried oregano 9 Optional: 5 ounces mozzarella cheese (cut into thin slices) 10 Optional: 1/4 cup grated Parmesan cheese More

What kind of cheese is in Fugazza pizza?

Fugazza has a soft airy crust, perfect for soaking up olive oil and typically does not have tomato sauce or cheese. Fugazza is most often topped with sweet cooked onions and sprinkled with oregano. A version of fugazza with a thicker crust (sometimes a double crust) and lots of mozzarella cheese in addition to the onions is called fugazetta .

What kind of pizza is called in Argentina?

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.

How long do you bake Fugazza in the oven?

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.

Where are focaccia like stuffed breads made in Sicily?

She lives in Ragusa and these focaccia-like stuffed breads are typical of that region of Sicily (south east and the chief cities are Ragusa, Modica, Noto). There are many focaccia-like stuffed breads made all over Sicily. They have different names, they may be slightly different in shape and have some variations in the filling.

What’s the difference between Fugazza and fugazzeta?

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, etc.

How does a ragusani make a Scaccia?

When I make a scaccia I put the filling on top of the dough in one layer, then roll it up like a strudel, but this is for the novices, the Ragusani do it differently. The dough is folded over, filled again, then folded again. I have difficulties explaining it but I will do my best.