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.