Baked Fogazza — Italian Stuffed Bread Pockets
Soft, golden bread pockets filled with gooey mozzarella, fresh tomatoes, and fragrant oregano — fogazza is Italy's answer to the perfect party snack. The yeasted dough puffs up beautifully in the oven, creating a tender shell around a melty, savory filling. Easy to make in batches and impossible to eat just one.
🛒 Ingredients
20 servings
- 1 packet (7 g) active dry yeast
- 1 tablespoon sugar
- ½ cup warm water
- ½ cup corn oil
- 1 teaspoon salt
- 2½ cups all-purpose flour
- 3 ripe tomatoes, seeded and diced
- 1 medium onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 300 g (10 oz) mozzarella, coarsely grated
- 2 tablespoons corn oil for brushing
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Directions
- 1
In a large bowl, combine the yeast and sugar, stirring until the yeast dissolves into a smooth liquid.
- 2
Add the warm water, corn oil, and salt; mix well to combine.
- 3
Gradually work in the flour, kneading until you have a smooth, elastic dough that no longer sticks to your hands.
- 4
Cover with a clean kitchen towel and let rise for about 30 minutes until doubled in size. Preheat oven to 350 °F (180 °C).
- 5
In a separate bowl, toss together the diced tomatoes, onion, salt, oregano, and grated mozzarella to make the filling.
- 6
Roll the dough out on a lightly floured surface and cut out 4-inch (10 cm) circles. Place a spoonful of filling in the center of each, fold into a half-moon, and pinch the edges firmly to seal. Transfer to a baking sheet, brush with corn oil, and bake for 20 minutes until golden.
💡 Chef's Tip
Seal the edges tightly — a fork pressed along the border gives a classic crimped finish and prevents leaks. Serve warm straight from the oven for the best melty texture.
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Same category — Pasta
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