Fugazzeta

Preparation

1. STEP 1 OF 11

   Place the flour, yeast, and 220g of fresh water in the bowl of the stand mixer and start at medium speed.

2. STEP 2 OF 11

   Add the remaining fresh water very slowly (let it absorb completely before adding more water) and increase the speed.

3. STEP 3 OF 11

   Once all the water is absorbed, add the salt and let it absorb.

4. STEP 4 OF 11

   Let it rest for 10 minutes and transfer the dough to a slightly oiled surface, fold it until the dough is smooth and compact (about 5 folds).

5. STEP 5 OF 11

   Close by bringing the dough towards you and let it rise for 2 hours covered with plastic wrap (oil the bowl beforehand).

6. STEP 6 OF 11

   After the rising time, take the dough, make loaves of about 80g each, fold twice and close each loaf.

7. STEP 7 OF 11

   Let rise for 40 minutes well covered and spaced apart.

8. STEP 8 OF 11

   Meanwhile, finely slice the onions with a mandoline and rinse them in plenty of water.

9. STEP 9 OF 11

   Place each loaf on a baking sheet lined with parchment paper, press gently with your fingers, add plenty of onions, salt, and oregano, and drizzle the surface with the water and oil brine.

10. STEP 10 OF 11

    Bake in the lower part of the oven at maximum power for about 6 minutes (they should be golden underneath).

11. STEP 11 OF 11

    Take them out, add the mozzarella, and bake again in the middle with the grill for another 6 minutes (adjust according to your oven).

Suggestions

• Stand mixer

• Mandoline

• Baking sheet

• Parchment paper

General Information

Analysis

Macronutrients (100 gr)