Fugazzeta

Ingredients

• 3.5 cups all-purpose flour
• 1 teaspoon instant yeast
• 1.5 teaspoons kosher salt
• 1.25 cups warm water
• 3 tablespoons extra-virgin olive oil
• 4 whole large yellow onions
• 2.5 cups whole milk mozzarella cheese, shredded
• ¾ cup grated Gruyère cheese
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   In a large bowl, combine 3.5 cups all-purpose flour, 1 teaspoon instant yeast, and 1.5 teaspoons kosher salt. Whisk together until evenly distributed — this helps the yeast distribute and prevents it from clumping.

2. 2

   Pour 1.25 cups warm water (around 110°F) and 3 tablespoons extra-virgin olive oil into the dry ingredients. Using your hands or a wooden spoon, stir until a shaggy dough forms. It should come together but still look rough — do not knead.

3. 3

   Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 30 minutes. This autolyse period helps develop gluten and improve extensibility without aggressive kneading.

4. 4

   While the dough rests, peel 4 large yellow onions and slice them into thin, even 1/8-inch-wide half-moons. Uniform thickness ensures even cooking — thin slices collapse into silky strands.

5. 5

   Heat 2 tablespoons extra-virgin olive oil in a large heavy-bottomed skillet (12-inch) over medium heat. Once shimmering, add the sliced onions and stir to coat.

6. 6

   Cook the onions, stirring every 2-3 minutes, for 25-30 minutes total. You're looking for deep caramelization — they should transform from crisp and sharp to soft, golden-brown, and deeply sweet. The bottom of the pan will develop brown fond (caramelized bits), and the onions will reduce dramatically. Season with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper in the final 2 minutes.

7. 7

   Transfer the caramelized onions to a small bowl and set aside. They can be made while the dough rests or while it rises.

8. 8

   Preheat your oven to 450°F. Position the oven rack in the center. Generously oil a 10-inch round cast iron skillet or a 9-by-13-inch metal baking pan.

9. 9

   Turn the dough out onto a lightly oiled work surface. Gently stretch it into a rough rectangle, then carefully press and stretch it to fit your chosen pan. Don't tear it — if it springs back, let it rest for 2 minutes, then continue stretching. The dough should be about 0.5 inches thick and fill the pan.

10. 10

    Distribute the warm caramelized onions evenly across the dough, pressing them gently into the surface. They should cover most of the base.

11. 11

    In a small bowl, toss together 2.5 cups shredded whole milk mozzarella and 0.75 cup grated Gruyère. Sprinkle the cheese mixture evenly over the onions in two layers, pressing gently so it adheres to the dough.

12. 12

    Bake on the center oven rack for 20-25 minutes, until the crust is golden-brown (especially on the edges) and the cheese is bubbling and melted with light golden spots. The bottom should sound hollow when tapped.

13. 13

    Remove the fugazzeta from the oven and let it rest in the pan for 5 minutes — this allows the cheese to set slightly, making it easier to slice cleanly without the filling sliding around.

14. 14

    Slide the fugazzeta onto a cutting board. Cut into thick squares (about 3-by-3 inches) or wedges if using a round pan. Serve warm or at room temperature — it's wonderful either way.

Tools you’ll need

• large mixing bowl
• whisk
• wooden spoon or hands
• damp kitchen towel
• 12-inch heavy-bottomed skillet
• wooden spoon for stirring
• small bowl
• oven
• 10-inch cast iron skillet or 9-by-13-inch metal baking pan
• lightly oiled work surface
• cutting board
• chef's knife

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