Fugazza - Argentinian Caramelised Onion Focaccia

Fugazza - Argentinian Caramelised Onion Focaccia

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Even just for a minute... I was surprised how often pasta, gnocchi and focaccia came up in my research and in talking with Argentinian friends. Whilst the Italian varieties tend to be topped with olives and herbs (or sometimes sundried tomatoes), the Argentinian version is generally topped with onions and dried oregano. It's called Fugazza - and it's delicious. You can either top with raw chopped onion (it'll cook up as you bake the focaccia) or you can make it even tastier by slightly caramelising the onions first. Guess which option I picked? Combine the warm water, sugar and yeast in a bowl and set aside for 5-10 minutes, until the mixture is frothy on top. Combine the flour and salt in a mixing bowl. Add 5 tbsp olive oil and the yeast mixture and mix to form a dough. It should be soft and pliable, but not sticking to your fingers. If it's too wet add a bit more flour, if it's too dry to hold together add a little more water. Turn the dough out onto a floured benchspace and knead for 10 minutes (set your oven timer and put on some good music to sing along to). Lightly oil the mixing bowl and return the ball of dough to it. Cover with cling wrap or a tea towel and leave in a warm place to rise for 45 minutes (or until doubled in size). In the meantime you can preheat your oven to 180 degrees. Once risen turn the dough out and punch down into a smooth ball. Oil a round pan with 2 tbsp olive oil and place your ball of dough in the centre. Gently flatten the ball out into a disc with your fingers. You'll get to a point where you can't stretch it any further without it springing back.

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