Fugazza with mozzarella and onion | Crispy flatbread
(0)
100 min
Under an hour
Sezamo
O reinterpretare delicioasă a clasicului flatbread italo-argentinian: blat pufos dospit, umplut din belșug cu mozzarella topită și acoperit cu un strat generos de ceapă caramelizată, oregano aromat și parmezan ras. Perfect pentru o cină festivă sau o masă relaxată în familie.
Preparation method
Preparing the dough
In a large bowl, dissolve the dry yeast and sugar in lukewarm water. Let the mixture sit for 5-10 minutes, until it starts to foam on the surface.
Add the sifted white wheat flour, 20 ml of the olive oil, and half of the sea salt. Knead vigorously for 8-10 minutes until you obtain a smooth, elastic dough that is slightly soft to the touch.
Grease the bowl with a little olive oil, place the dough inside, cover it with a clean towel, and let it rise in a warm place for 60 minutes, until doubled in size.
Chef's tip
For an even crispier bottom crust, use a preheated cast-iron pan generously greased with olive oil.
You can also add a few black or Kalamata olives on top of the onion layer for an extra Mediterranean touch.
35 min
Under an hour
