Main Course

Fugazza con Queso

Name: Fugazza con Queso
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: argentinian
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 5 g sugar; 10 g salt; 300 ml lukewarm water; 30 ml olive oil; 300 g mozzarella cheese shredded; 100 g provolone cheese shredded; 2 pcs yellow onion thinly sliced; 15 ml olive oil; 2 tsp dried oregano; 1 pinch salt; 1 pinch black pepper freshly ground

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

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

68%Score

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

Storage

Store leftover fugazza in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 5-10 minutes, or until warmed through.