Fugazza con Queso
Fugazza con Queso is a delightful Argentinian cheese-filled focaccia-style bread, topped with a generous amount of fresh onions and oregano. It's a flavorful and satisfying dish perfect for a light meal or appetizer, offering a unique blend of textures and savory tastes.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 591 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 500 gall-purpose flour
- 7 gactive dry yeast
- 5 gsugar
- 10 gsalt
- 300 mllukewarm water
- 30 mlolive oil
filling
- 300 gmozzarella cheese, shredded
- 100 gprovolone cheese, shredded
topping
- 2 pcsyellow onion, thinly sliced
- 15 mlolive oil
- 2 tspdried oregano
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
Equipment
rolling pin · large bowl · baking sheet · oven
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt for the dough.
About 2 min
- 2
Gradually add the lukewarm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.
About 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
About 10 min
- 4
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good place for rising dough.
- 5
While the dough is rising, prepare the topping by thinly slicing the yellow onions.
About 5 min
Cook’s note: Use a mandoline for very thin, even slices if you have one.
- 6
Once the dough has risen, punch it down gently to release the air.
About 1 min
- 7
Divide the dough into two equal portions.
About 1 min
- 8
On a lightly floured surface, roll out one portion of dough into a rectangle or circle, roughly 30x40 cm (12x16 inches), depending on your baking pan size.
About 3 min
- 9
Transfer this dough layer to a lightly oiled baking sheet or pan.
About 1 min
- 10
Evenly spread the shredded mozzarella cheese and provolone cheese over the first dough layer, leaving a small border around the edges.
About 2 min
- 11
Roll out the second portion of dough to the same size and carefully place it over the cheese filling.
About 2 min
- 12
Pinch the edges of the top and bottom dough layers together to seal the cheese inside.
About 2 min
- 13
Preheat your oven to 200°C (390°F).
About 15 min
- 14
Brush the top of the fugazza with olive oil.
About 1 min
- 15
Arrange the sliced yellow onions evenly over the top of the dough.
About 2 min
- 16
Sprinkle with dried oregano, salt, and black pepper.
About 1 min
- 17
Bake for 20-25 minutes, or until the crust is golden brown and the onions are tender and slightly caramelized.
About 25 min
Cook’s note: Keep an eye on it to prevent the onions from burning.
- 18
Remove from the oven and let it cool slightly before slicing and serving.
About 5 min
Cook’s note: Allowing it to cool briefly helps the cheese set.
Per serving
Nutrition
- Calories
- 591.3kcal
- Protein
- 22.6g
- Carbs
- 70.7g
- Fat
- 23.4g
- Fibre
- 3.7g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fugazza in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-10 minutes, or until warmed through.
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