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Figazza

Serves 8 Bread vegan, vegetarian, Breads & Pastry

Figazza

Figazza is a Buenos Aires staple, a thick, focaccia-like bread that graces the counters of bustling pizzerias. This savory slab is a favored choice for merienda, the cherished afternoon snack time, offering a hearty bite that bridges the gap between lunch and dinner. Its roots run deep in the city's culinary scene, where the aroma of baking bread and caramelizing onions lures passersby into cozy local eateries.

The essence of figazza lies in its simplicity and texture. Each slice is a harmony of soft, airy bread crowned with golden onions and a hint of oregano. A drizzle of olive oil enhances its richness, creating a satisfying chew with every bite. It's a comforting pause in the day, offering a taste that evokes the warmth of Buenos Aires' vibrant streets.

Ingredients

  • 500 g (4 cups)flour
  • 7 g (2 tsp)yeast
  • 1 tspsalt
  • 320 ml (1 1/3 cups)water
  • 2onions, sliced
  • oreganoa pinch
  • olive oilto drizzle

Method

  1. In a large mixing bowl, combine 500 g (4 cups) of flour, 7 g (2 tsp) of yeast, and 1 tsp of salt. Gradually add 320 ml (1 1/3 cups) of water while mixing with a wooden spoon or your hands until a rough dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.
  2. Once the dough has risen, drizzle olive oil generously onto a large baking pan to prevent sticking and to add flavor. Gently press the dough into the pan using your fingertips, spreading it evenly to the edges. The dough should be about 1 cm (1/2 inch) thick.
  3. Scatter the sliced onions evenly over the dough. Drizzle a bit more olive oil over the onions to help them caramelize and soften during baking. Sprinkle a pinch of oregano and a little salt over the top to enhance the flavor.
  4. Allow the dough to proof for 20 minutes in the pan. This rest will let the dough relax and rise slightly, creating a light and airy texture in the final bake.
  5. Preheat your oven to 230°C (450°F). Place the pan in the oven and bake until the edges of the figazza are dark golden brown and the onions have sweated and softened, releasing a sweet aroma, about 20 minutes.
  6. Remove the figazza from the oven and let it cool slightly in the pan. Once cool enough to handle, cut it into squares and serve warm or at room temperature. The bread should be soft and airy with a slightly crisp crust and sweet, tender onions on top.