Fugazza

Descended from Genoese focaccia-style breads brought by Italian immigrants to Buenos Aires, fugazza is a thick, soft, bread-like pizza generously topped with onions and no tomato sauce, distinct from (and the base style for) fugazzeta, which adds cheese.

• No tomato sauce or cheese in its most traditional form — defined by a generous layer of cooked onions
• Thick, soft, bread-like crust similar in spirit to Genoese focaccia
• The base style from which fugazzeta (its cheese-stuffed relative) developed

Hydration

65-72 percent of flour weight (typically 68 percent of flour weight)

Salt

2-2.5 percent of flour weight (typically 2.2 percent of flour weight)

Oil

4-7 percent of flour weight (typically 5 percent of flour weight)

Bulk fermentation

2-4 hours (typically 3 hours)

Mixing: Machine or hand mixed

Kneading: Moderate kneading

Shaping: Pressed by hand into an oiled round pan

Expected crumb: Open, soft, bread-like

Tolerance: A forgiving, focaccia-like dough

Calculate this dough with the dough calculator →

• Bread flourAcceptable substituteLimited evidence

  Gives the thick, high-hydration, onion-topped crust enough strength to hold its shape.

  The closest widely available equivalent outside Argentina to the strong 'harina 000' typically used there.

1. Press dough into an oiled pan
2. Proof
3. Top generously with sliced onion
4. Bake

Traditional method: Deck or domestic oven, moderate-high heat

• BallingNormally requiredLimited evidence

  Standard portioning step before the thick, high-hydration dough is pressed into the pan.

A soft, bread-like base with a generous, sweet-savoury cooked onion topping and no sauce or cheese

Cut into wedges

Cut into wedges · Shared, ordered by the whole pie

Derived from this style’s own structural ingredient data — see the construction order & topping load guide for why order varies by style.

1. Sauce: No sauce (bianca style)
2. Primary topping: Onion
3. Oil or seasoning before baking: Oregano (dried)

Straightforward at home with a standard pan and oven

• Using raw, uncooked onion, which stays sharp and releases excess moisture rather than sweetening

Genoese focaccia: The direct ancestor of fugazza, brought to Argentina by Genoese immigrants; fugazza is generally considered its own distinct Argentine development rather than simply focaccia by another name

• Parent style of Fugazzeta

  Fugazzeta is a cheese-stuffed evolution of fugazza, keeping the same onion topping and bread-like base.

• Similar to Uruguayan pizza (pizza a la pala)

  Both are Rioplatense, Italian-immigrant-descended bread-like pizza traditions from the same regional migration history, though Uruguayan pizza's defining feature — pairing with fainá — has no equivalent in the Argentine fugazza tradition.