Cheesy focaccia (fugazza)

Name: Cheesy focaccia (fugazza)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 7g sachet dried yeast; Pinch of caster sugar; 2 1/3 cups (350g) ‘00’ flour; 1 tbs olive oil; 400g grated mozzarella; 300g grated provolone; 1/2 tsp dried oregano; 1/4 cup fresh oregano leaves; 1 onion, sliced into rings, blanched; Chilli flakes, to serve

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by Phoebe Wood

Oct 03, 2015

This traditional baked focaccia is best served warm with plenty of mozzarella and provolone cheese.

7g sachet dried yeast
Pinch of caster sugar
2 1/3 cups (350g) ‘00’ flour
1 tbs olive oil
400g grated mozzarella
300g grated provolone
1/2 tsp dried oregano
1/4 cup fresh oregano leaves
1 onion, sliced into rings, blanched
Chilli flakes, to serve

Method

1.

Place yeast and sugar in a bowl and add 3/4 cup (185ml) tepid water and stir to combine. Set aside for 5 minutes until foamy. Stir in flour and oil and 1 tsp salt, then transfer to an electric mixer fitted with a dough hook and knead for 8-10 minutes until smooth and elastic. Transfer to a clean, lightly oiled bowl and leave to rise for 30 minutes until doubled in size.
2.

Preheat oven to 220°C. Put 2 pizza stones in oven, or grease 2 baking trays.
3.

Knock back dough and divide into 2 pieces. Roll out into two 28cm rounds. Remove pizza stones from oven and place a pizza round on each. Top pizzas with the cheeses and half the dried oregano and season. Place in oven for 15-20 minutes until golden and cooked through. Scatter pizzas with oregano leaves, onion, chilli and remaining dried oregano and serve