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Fugazzeta (Argentine Cheese-Stuffed Bread with Sun-Dried Tomatoes and Whipped Ricotta)

Fugazzeta – Argentinian Stuffed Cheesy Pizza


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  • Author: Mercy Me at Yours Truly (Washington, D.C.)
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x

Description

Fugazzeta is a decadent Argentine stuffed bread, filled with provolone and mozzarella cheese, layered between two dough rounds, topped with caramelized onions and garlic, then baked until golden brown.


Ingredients

Units Scale

For the Dough:

  • 2 3/4 cups (350g) bread flour
  • 1 tbsp (14g) sugar
  • 1 1/2 tsp (7g) salt
  • 1 tsp (3g) malt powder (optional)
  • 1 tbsp (14g) olive oil
  • 1 tsp (4g) dry yeast
  • 1 cup (245g) water, at 68°F (20°C)

For the Filling:

  • 1 cup (120g) provolone cheese, shredded
  • 1 cup (120g) mozzarella cheese, shredded

For the Topping:

  • 2 onions, thinly sliced
  • 10 garlic cloves, thinly sliced
  • 1 tsp olive oil

For the Whipped Ricotta:

  • 1 1/4 cups (300g) ricotta cheese
  • 1 tbsp (20g) garlic confit
  • Zest of 2 lemons
  • Salt and pepper, to taste

For the Sun-Dried Tomatoes:

  • 8 Campari tomatoes, halved
  • 1 1/2 tbsp (20g) olive oil
  • 1 garlic clove, finely chopped
  • Salt and pepper, to taste

Instructions

1. Make the Dough

  • In a bowl, whisk together the water, yeast, sugar, and olive oil until combined.
  • Add the flour, malt powder (if using), and salt on top of the wet mixture.
  • Mix until the flour is just hydrated, forming a rough dough.

2. Knead the Dough

  • Knead the dough at low speed for 8 minutes using a mixer or by hand. Scrape down the sides, then mix at medium speed for 4 minutes, and finally at high speed for 8 minutes until the dough is smooth and elastic.

3. Rest and Fold

  • Place the dough in a lightly oiled plastic container and let it rest for 1 hour at room temperature.
  • After the first hour, fold the dough from one side to the middle, then fold the other side over the middle.
  • Let it rest for another hour and repeat the folding process once more.

4. Chill the Dough

  • Divide the dough into 6 equal balls and place them in a container. Refrigerate for 3 hours.

5. Shape and Fill the Dough

  • Flatten each dough ball to match the size of your molds or make one large flat circle for a whole fugazzeta.
  • Place 80g (about 2/3 cup) of the cheese mixture on one piece of dough, then cover with another flattened dough layer.
  • Seal the edges by pinching them together to keep the cheese inside.

6. Prepare the Topping

  • Divide the sliced onions and garlic evenly over the top of the dough, brushing them with olive oil.

7. Proof the Dough

  • Let the shaped dough proof in a warm place, covered with a damp towel, for about 1 hour.

8. Bake the Fugazzeta

  • Preheat your oven to 375°F (190°C) for 10 minutes.
  • Place a custard iron or an empty pan in the oven to preheat.
  • Put the fugazzeta molds on a parchment-lined baking sheet and place them in the oven.
  • Pour 2 cups of water into the hot pan to create steam and quickly close the oven door.
  • Reduce the oven temperature to 325°F (165°C) and bake for 18-22 minutes, or until the top is golden brown and the onions are caramelized.

9. Prepare the Whipped Ricotta

  • Puree the garlic confit with salt and pepper.
  • Whisk the ricotta cheese with the garlic puree and lemon zest until smooth.

10. Make the Sun-Dried Tomatoes

  • Preheat your oven to 200°F (95°C).
  • Mix the halved tomatoes with olive oil, chopped garlic, salt, and pepper.
  • Place on a baking sheet and bake for 4-5 hours, or until semi-dried.

11. To Serve

  • Place the baked fugazzeta on a plate, top with sun-dried tomatoes and a dollop of whipped ricotta.
  • Drizzle with olive oil, sprinkle with Maldon salt, and garnish with basil leaves if desired.

Notes

  • Folding the Dough: Folding helps develop the dough’s gluten structure and gives the fugazzeta a nice rise.
  • Cheese Filling: Make sure to seal the edges well to prevent the cheese from leaking during baking.
  • Onions: If you prefer a softer onion topping, you can sauté the onions briefly before adding them to the dough.
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Argentinian

Nutrition

  • Serving Size: 1 fugazzeta
  • Calories: 380
  • Sugar: 3g
  • Sodium: 550mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 40mg
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