Fugazza
An Argentine-style Fugazza made with an airy focaccia-style crust that has been cold fermented for 48 hours. It is generously topped with sweet, sweated brown onions, seasoned with oregano and salt, and finished with a light grating of Parmesan cheese before baking until crisp and golden.
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🍳 Cooking Flow
Cold ferment focaccia dough in the fridge for 48 hours, then proof in a baking tray. → Spread sweated brown onions evenly over the proofed dough. → Season with salt, dried oregano, and freshly grated Parmesan cheese. → Bake in a hot pizza oven until crisp and golden, then rest on a wire rack and slice.
Cooking Steps
Brief Cooking Order
Cold ferment focaccia dough in the fridge for 48 hours, then proof in a baking tray. → Spread sweated brown onions evenly over the proofed dough. → Season with salt, dried oregano, and freshly grated Parmesan cheese. → Bake in a hot pizza oven until crisp and golden, then rest on a wire rack and slice.
Introduction
An Argentine-style Fugazza made with an airy focaccia-style crust that has been cold fermented for 48 hours. It is generously topped with sweet, sweated brown onions, seasoned with oregano and salt, and finished with a light grating of Parmesan cheese before baking until crisp and golden.
Step 1
Mix and knead the focaccia dough using a stand mixer, shape it, and let it cold ferment in the refrigerator for 48 hours.
Step 2
Transfer the cold-fermented dough into an oiled rectangular baking pan and let it proof again until puffy.
Step 3
Evenly spread a generous amount of cooked, sweated brown onions over the top of the proofed dough.
Step 4
Season the onion layer evenly with salt and dried oregano.
Step 5
Finely grate a light layer of Parmesan cheese over the top.
Ingredients List
Important Notes
Cold fermenting the dough for 48 hours develops deep flavor and yields an airy, open crumb structure.
Sweating down the onions in advance ensures they become tender and sweet without releasing excess raw moisture during baking.
Cool the fugazza on a wire cooling rack immediately after baking to maintain a crisp bottom crust.
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