Argentina - Fugazza
Argentinean caramelized onion focaccia. Delicious. It was so good. The caramelized onion was a fantastic topping and blended so beautifully with the Parmesan and mozzarella. Typically, in the states, of course, we’re used to having tomato sauce, but this version doesn’t include that, and it wasn’t even missed.
What I didn’t know is there is a very predominant population of Italians in Argentina, so fugazza is derived from the Italian word focaccia. Love how much Italian influence there is. The only difference is it is cooked in a skillet and is thicker than the typical Italian pizza. The dough was delicious and perfectly flavored.
Also, totally my bad, but any excuse for a focaccia right? I didn’t realize until after I made this that I had already done a post for Argentina before - one of the very first posts for WNTW. Oops!
2 3/4 cups bread flour
1 pkg instant dry yeast
1 tsp sugar
10 tbsp olive oil (divided)
1 cup warm water
1 red onion (sliced)
1/2 cup parmesan (grated)
1/3 cup mozzarella (optional)
In a large mixing bowl, mix the flour, yeast, and sugar together until well combined. Season with salt. If you have a stand mixer or an electric hand mixer, definitely use it with a dough hook on a low-speed setting. Slowly add half the olive oil. Then the warm water.
After a few minutes in the mixer, take it out and hand knead the dough for about 5 minutes. It should be smooth. Feel free to add a little bit of flour if necessary. Add some oil to a paper towel and grease a clean bowl. Place the dough in the bowl and cover with plastic wrap. Let it rest for about an hour until it's about doubled in size.
During this time, slice the onion into very thin strips. I recommend cutting the onion in half first. Or if you'd like, you can chop them. You can either soak the onions in cold, salted water for roughly 30 minutes, or you can boil them for about 5 minutes. This reduces the sharpness of the onion. When done, drain and pat dry with a paper towel. At this point, I like to toss them with a little olive oil and season with oregano.
Preheat your oven to about 450. In a large ovenproof skillet, use about 3 tbsp of oil to grease it down. You want to use a skillet that is a bit deep because the dough will rise just a bit in the oven. Press the dough gently to the edges of the skillet. Let it rest for an additional 10 minutes before placing in the oven.
Sprinkle the Parmesan and Mozzarella over the dough. Then evenly distribute the red onions over the cheese. Add more cheese on top of that if desired. Place in the oven for 30 minutes. The original recipe says 20 minutes, but my crust was slightly undercooked. At the 25 minute mark, feel free to set your oven to broil to add some nice color.
Remove from the oven and allow to cool. Remove the fugazza carefully and cut into slices in your desired shape. Garnish with more cheese or oregano, if desired.
Recipe adapted from Pizza Rossa.