Fugazza

How to make it

1. Place 1 cup of water in a bowl along with the yeast. In another large mixing bowl, add the flour, salt, 3 Tbsp. olive oil and whisk together. Gradually stir in the water with the yeast. Stir in another ¾ cup water and begin to knead the dough by hand. Rolling and folding. If the dough is too dry add some more water. Knead the dough until smooth, soft and slightly sticky. 

2. Place dough in an oiled bowl, loosely covered and let rise until doubled in size, about 1 hour 30 minutes. 

   

3. Slice the onions and sauté them in a skillet along with the Lee Kum Kee Sodium Reduced Soy Sauce and olive oil. Once golden brown and soft and almost caramelized remove from heat and let cool. 
4. Preheat the oven to 450ºF.

5. Oil a baking sheet and then begin to stretch your proved dough to fit, pressing it into the corners. Brush the dough lightly with olive oil. Spread the sweet soy onions over the dough then sprinkle oregano, sea salt, grated parmesan cheese and optional chili flakes on top. Place into the oven and bake for 10-12 minutes until crust is golden brown and crispy. Let cool then cut and serve.