Picture this: a golden, pillowy crust, its surface dimpled and glistening with olive oil, crowned with a tangle of sweet, slow-cooked onions and molten mozzarella that stretches with every bite. This, my friends, is the glory of Argentine Fugazza—a dish that whispers of Buenos Aires’ cobblestone streets and the Italian immigrant kitchens where it was born.
I still remember my first encounter with Fugazza at a tiny corner bakery in La Boca. The scent of caramelizing onions and fresh dough stopped me in my tracks. One bite, and I was hooked—this wasn’t just pizza. It was a love letter to simplicity, where humble ingredients transformed into something extraordinary. Today, I’m sharing how to bring that magic to your table.
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Why This Recipe Works
- The Dough is Forgiving – No need for pizza-tossing skills here. This focaccia-style dough is sturdy yet supple, perfect for home cooks. The secret lies in the 65% hydration level (ratio of water to flour), which balances crispness and chew. Too dry, and the crust turns tough; too wet, and it’s hard to handle.
- Onions Are the Star – Forget tomato sauce. When slow-cooked to jammy perfection, onions become the soul of this dish—sweet, savory, and deeply aromatic. Low heat is non-negotiable; high heat burns their sugars before they fully caramelize.
- It’s a Showstopper – Serve this at your next gathering, and watch it disappear faster than empanadas at an asado. The combination of melted mozzarella and caramelized onions is universally irresistible.
The Story Behind the Sauce
Fugazza traces its roots to Genoese focaccia, brought to Argentina by Italian immigrants in the early 20th century. But the porteños—residents of Buenos Aires—made it their own by piling on onions and cheese, creating a dish that’s now as Argentine as tango and mate.
Essential Ingredients & Tools
For the Dough
- 500g (4 cups) bread flour (or all-purpose flour for a softer crust)
- 325ml (1⅓ cups) warm water (105–110°F)
- 7g (1 packet) active dry yeast
- 10g (2 tsp) sugar (or honey for complexity)
- 10g (1¾ tsp) salt
- 60ml (¼ cup) olive oil (or lard for a flakier crust)
For the Topping
- 4–5 large yellow onions (1.5kg), thinly sliced
- 2 tbsp olive oil
- 400–500g (14–18 oz) fresh mozzarella, shredded (avoid pre-shredded—it doesn’t melt as well)
- 1–2 tbsp dried oregano (or fresh thyme for floral notes)
Tools You’ll Need
- Stand mixer (optional; hands work too)
- Mandoline slicer (or a sharp knife for even onion slices)
- Large baking sheet (13×18 inches) or cast-iron skillet
- Heavy-bottomed pan for caramelizing onions
How to Make Argentine Fugazza with Onions and Mozzarella
- Bloom the Yeast – Combine 325ml (1⅓ cups) warm water, 10g (2 tsp) sugar, and 7g (1 packet) yeast. If it doesn’t foam within 10 minutes, your yeast might be past its prime. (Trust me, I’ve learned this the hard way.) This step, called blooming, ensures your yeast is alive and active—critical for a light, airy dough.
- Knead with Love – Mix the dough until it’s smooth and slightly tacky. No stand mixer? No problem. A little elbow grease works just fine. Aim for the windowpane test: stretch a small piece until translucent without tearing.
- Let It Rise – Cover the dough and walk away. This isn’t fast food—good things take time. Let it rise for 2 hours until doubled in size. Use the finger dent test: if the indentation stays, it’s ready. If it springs back, give it more time.
- Caramelize Like a Pro – Cook 4–5 large yellow onions (1.5kg) in 2 tbsp olive oil over low heat for 45–60 minutes until deeply golden and jammy. Stir occasionally, scraping up browned bits (fond) for extra flavor. If the pan dries out, deglaze with a splash of water.
- Assemble & Bake – Stretch the dough onto a baking sheet, dimple the surface with your fingertips, and let it rise again for 45–60 minutes. Layer on 400–500g (14–18 oz) shredded mozzarella and cooled onions (cooling prevents a soggy crust). Sprinkle with 1–2 tbsp dried oregano. Bake at 425°F (220°C) for 25–35 minutes until golden and bubbling.
Chef’s Wisdom
- The Onion Test – Cook them until they’re the color of mahogany, not just golden. That’s where the magic happens.
- Cheese Distribution – Shred your own mozzarella. Pre-shredded cheese has additives that keep it from melting properly. For extra gooeyness, layer half the cheese under the onions (Fugazzeta-style).
- Dough Hydration – Add water gradually until the dough just cleans the bowl. Too sticky? Dust with flour sparingly.
Perfect Pairings
Complementary Dishes
- Chimichurri Steak Salad The bright, herbaceous dressing cuts through the Fugazza’s richness, while grilled steak adds protein for a balanced meal. Serve the salad chilled for contrast.
- Roasted Red Pepper Soup A velvety, slightly sweet soup complements the caramelized onions. The warmth of both dishes makes this ideal for cooler evenings.
Drinks
- Argentine Malbec This bold red wine’s dark fruit notes and mild tannins pair beautifully with the Fugazza’s savory-sweet profile. Serve slightly chilled (60°F).
- Torrontés (Argentine White) Aromatic and crisp, this white wine balances the onions’ sweetness without overpowering the cheese.
Something Sweet
- Dulce de Leche Alfajores These buttery sandwich cookies filled with caramel are a classic Argentine dessert. Their sweetness contrasts the Fugazza’s savoriness.
- Grilled Peaches with Mascarpone Light and seasonal, this dessert echoes the Fugazza’s caramelized flavors while offering a creamy, fresh finish.
Storage & Freshness Guide
Store leftovers covered in foil in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness. Avoid the microwave—it turns the crust rubbery.
Chef’s Wisdom
Fugazza is more than a recipe—it’s an experience. The kind of dish that turns a regular Tuesday into something special. So roll up your sleeves, embrace the slow caramelization, and let the aroma of onions and fresh dough fill your kitchen. Buenos Aires is closer than you think.
Argentine Fugazza with Onions and Mozzarella: A Slice of Buenos Aires in Your Kitchen
Make Argentine Fugazza with Onions and Mozzarella at home—a cheesy, caramelized onion masterpiece. Perfect for gatherings or a cozy night in. Try it today!
Ingredients
For the Dough
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500 g bread flour
-
325 ml warm water (105–110°F)
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7 g active dry yeast (1 packet)
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10 g sugar (2 tsp)
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10 g salt (1¾ tsp)
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60 ml olive oil (¼ cup)
For the Topping
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4–5 large yellow onions (1.5kg, thinly sliced)
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2 tbsp olive oil
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400–500 g fresh mozzarella (14–18 oz, shredded)
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1–2 tbsp dried oregano
Instructions
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Combine 325ml (1⅓ cups) warm water, 10g (2 tsp) sugar, and 7g (1 packet) yeast. Let sit for 10 minutes until foamy.01
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Add 500g (4 cups) flour, 60ml (¼ cup) olive oil, and 10g (1¾ tsp) salt to the yeast mixture. Knead for 7–10 minutes until smooth.02
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Cover and let rise for 2 hours until doubled in size.03
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Caramelize 4–5 large yellow onions (1.5kg) in 2 tbsp olive oil over low heat for 45–60 minutes until deeply golden.04
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Press dough into an oiled baking sheet, dimple the surface, and let rise for 45–60 minutes.05
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Top with 400–500g (14–18 oz) shredded mozzarella and cooled onions. Sprinkle with 1–2 tbsp dried oregano. Bake at 425°F (220°C) for 25–35 minutes until golden.06
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