Large Cheese Fugazza Recipe

Activate yeast

In a small bowl, combine warm water (2.5 cups) with the granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and fine sea salt. Start the mixer on low and slowly pour in the yeast mixture and 2 tablespoons of olive oil (reserve 1 tbsp for later). Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl with 1 tsp olive oil, place the dough ball inside, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Deflate and shape

Punch down the risen dough to release air. Turn it onto a lightly oiled work surface, divide if needed, and gently stretch/roll into a large rectangle roughly 16 x 12 inches to fit a large sheet pan or pizza tray. Transfer dough to a sheet pan lightly brushed with remaining olive oil. If you prefer a thicker crust, shape slightly smaller; for thinner, larger.

Second rise on pan

Cover the pan loosely with plastic wrap and let the shaped dough rest and puff for 20–30 minutes while you prepare the toppings and preheat the oven.

Caramelize onions

While the dough is rising, heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until soft and golden brown, 20–25 minutes. If onions begin to brown too fast, reduce heat and add a splash of water. Set aside to cool slightly.

Preheat oven

Preheat the oven to 475°F (245°C). If you have a baking stone, place it in the oven; otherwise the sheet pan will be used. Make sure oven is fully preheated before baking.

Assemble cheese layer

Sprinkle an even layer of shredded mozzarella (about 3 cups) across the stretched dough, leaving a 1/2-inch border. Follow with shredded provolone (about 1.5 cups) and scatter half of the caramelized onions over the cheeses. Finish with the remaining mozzarella and provolone, then sprinkle the grated Parmesan evenly on top. The total cheese should form a generous, even blanket.

Dimple and oil

Using your fingertips, gently press dimples into the dough surface between pockets of cheese (this helps the fugazza keep a focaccia-like character). Drizzle the remaining tablespoon of olive oil and the 2 tablespoons of extra virgin olive oil reserved for finishing evenly over the top. Sprinkle dried oregano, dried parsley, coarse sea salt and freshly ground black pepper across the surface. Distribute remaining caramelized onions on top.

Bake

Place the sheet pan on the middle rack. Bake at 475°F (245°C) for 12–18 minutes, rotating the pan halfway through, until the crust is golden, cheese is fully melted and bubbling and edges are nicely browned. If the top is browning too quickly, tent loosely with foil for the last few minutes.

Rest and garnish

Remove from oven and let rest 5 minutes to allow cheese to set slightly. Scatter grated Parmesan over hot cheese if desired, and garnish with fresh basil leaves. Slice into 8–10 large pieces and serve warm.