Fugazza con Queso

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt for the dough.

   Ongeveer 2 min

2. 2

   Gradually add the lukewarm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.

   Ongeveer 3 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.

   Ongeveer 10 min

4. 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.

   Ongeveer 1 uur 30 min

   Tip van de kok: A slightly warm oven (turned off) can be a good place for rising dough.

5. 5

   While the dough is rising, prepare the topping by thinly slicing the yellow onions.

   Ongeveer 5 min

   Tip van de kok: Use a mandoline for very thin, even slices if you have one.

6. 6

   Once the dough has risen, punch it down gently to release the air.

   Ongeveer 1 min

7. 7

   Divide the dough into two equal portions.

   Ongeveer 1 min

8. 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.

   Ongeveer 3 min

9. 9

   Transfer this dough layer to a lightly oiled baking sheet or pan.

   Ongeveer 1 min

10. 10

    Evenly spread the shredded mozzarella cheese and provolone cheese over the first dough layer, leaving a small border around the edges.

    Ongeveer 2 min

11. 11

    Roll out the second portion of dough to the same size and carefully place it over the cheese filling.

    Ongeveer 2 min

12. 12

    Pinch the edges of the top and bottom dough layers together to seal the cheese inside.

    Ongeveer 2 min

13. 13

    Preheat your oven to 200°C (390°F).

    Ongeveer 15 min

14. 14

    Brush the top of the fugazza with olive oil.

    Ongeveer 1 min

15. 15

    Arrange the sliced yellow onions evenly over the top of the dough.

    Ongeveer 2 min

16. 16

    Sprinkle with dried oregano, salt, and black pepper.

    Ongeveer 1 min

17. 17

    Bake for 20-25 minutes, or until the crust is golden brown and the onions are tender and slightly caramelized.

    Ongeveer 25 min

    Tip van de kok: Keep an eye on it to prevent the onions from burning.

18. 18

    Remove from the oven and let it cool slightly before slicing and serving.

    Ongeveer 5 min

    Tip van de kok: Allowing it to cool briefly helps the cheese set.