Grammy's Kitchen · Focaccia · Fugazza (Argentinian Focaccia)
One of 109 focaccia recipes we measured
It ranks #2 of 109 for flavour depth among the focaccia recipes we compared. 41 cooks on www.thespruceeats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 74% | 74% |
| fat | 42% | 14% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 1% | 1% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup of warm water |
| 4 g | 1 teaspoon sugar |
| 6 g | 2 teaspoons yeast |
| 320 g | 2 2/3 cups bread flour |
| 135 g | 10 tablespoons olive oil (divided) |
| 8 g | 2 teaspoons kosher salt |
| 150 g | 1 large white onion |
| 3 g | 2 to 3 teaspoons dried oregano |
| 142 g | Optional: 5 ounces mozzarella cheese (cut into thin slices) |
| Optional: 1/4 cup grated Parmesan cheese |
Method: 14 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Marian. One of the things we do in Argentina , is to mix the onions, with oil,(personally I use the oil from the anchovies can 😃). Oregano, paprika, and cayenne pepper. Mix it with a fork or hands, and leave it macerating for about an hour. That makes the onio” — a cook
“Gonna make this today. Need to kNow one detail though please. How long does it take for the dough to double in size? I want to make sure I time it right. Thanks.” — a cook