Fugazetta Rellena (Onion Bread stuffed with Mozzarella)

Cook Time 1 hour 30 minutes + proving time

Servings 6


500g plain flour tipo 00

300ml water

4 tbsp extra virgin olive oil

10g salt

20g fresh yeast

300g mozzarella

200g cheddar

200g provolone

2 large white onions

1 tsp oregano


Preheat the oven to 200°C.

Place flour and salt in a bowl, and combine the water, olive oil and yeast.

Knead until a smooth dough has formed, make into a ball and let it rest in the bowl covered with cling film for 30 minutes.

Thinly slice the white onion, place them onto a bowl, add a sprinkle of salt and cover them with water and ice.

Stretch the dough and place half the dough onto the bottom of a greased deep pizza tray.

Grate all the mozzarella and thinly slice the cheddar. Add the cheeses to the dough, sprinkle with oregano. Cover with the other dough previously stretched.

Remove the onions from the brine, strain and pat them dry. Add the onions on top of the bread with a dash of olive oil. Cook at 200°C fan-forced for approximately 20 minutes.

Add the provolone cut into cubes. Cook for further 10 minutes or until golden brown.


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