The fugazza – derived from the word ‘focaccia’ – was created by a Genoese immigrant baker at the beginning of the last century and consists of a bread-like base and mountains of onion and cheese.
With more than half the population believed to be of Italian descent, it should come as no surprise that Argentines have their own style of pizza.
- 7 g sachet dried yeast
- 225 g (1½ cups) baker’s flour (see Note)
- 80 ml (⅓ cup) olive oil, plus extra, to grease
- 600 g (about 3 large) onions, thinly sliced
- 150 g mozzarella, grated
- 150 g provolone (see Note), grated
- 2 tsp dried oregano
- 8 green olives, pitted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make dough, combine yeast and 125 ml (½ cup) lukewarm water in a bowl. Set aside for 10 minutes or until mixture bubbles. Combine flour and ¼ tsp salt in a large bowl, stir to combine, then make a well in the centre. Pour yeast mixture and 2 tbsp oil into the well. Gradually incorporate flour until dough comes together. Turn out dough onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. (You can also do this using an electric mixer fitted with a dough hook.) Place in a greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Meanwhile, heat remaining 2 tbsp oil in a large frying pan over high heat. Cook onions, stirring, for 2 minutes or until just softened. Season with salt, transfer to a bowl and cool completely.
Preheat oven to 250°C. Lightly grease a 31 cm pizza pan, then gently and evenly stretch dough to cover the base, creating a higher 'lip' at the edge. Cover with lightly greased plastic wrap, then set aside in a warm, draught-free place for 30 minutes to rest.
Combine cheeses in a bowl, then scatter over base. Top with onions, sprinkle with oregano and scatter over olives. Bake for 20 minutes or until base is golden and cooked through, and cheese is melted.
• Baker’s flour, also known as bread flour, has a higher gluten content than regular flour, which gives the dough its elasticity and chewy texture. It is available from selected supermarkets.
• Provolone, available from delis, is a semi-hard, cow’s-milk cheese that can be sharp (piccante) or mild (dolce) in flavour. Use provolone piccante for this recipe.
Photography by Anson Smart.
As seen in Feast magazine, November 2011, Issue 3.