This might not actually be called fergazza. It might not even exist. I can’t really find any reference to it besides the recipe I found and use to make it. We subscribe to a CSA, so every summer we get a bunch of random and sometimes unusual vegetables delivered to us every week. Last summer we got garlic scapes one week. I didn’t even really know what they were, let alone what to do with them. I did some googling and found this recipe. It was an instant hit with my wife. This week I didn’t have any garlic scapes, but I did have ramps, so I decided to give it a go with those instead.

I think the garlic scape version has a better texture. The heavier bodied scapes give a nice little bite whereas the ramps got more soft, but the taste was still great. I also had a problem with this version with it collapsing a bit (ok, a lot) in the middle, as you’ll see in the next picture..

I suspect the higher water content of the ramps had a part to play in this, as well as possibly using a bit too much filling. I might try a bit less water next time to make up, and maybe try to roll it tighter so it has a better chance of staying together. Ideally I would just actually use garlic scapes next time, but they aren’t real easy to come by. I think the general recipe could probably be used for any sort of vegetable you want, especially something stemy. Rhubarb might make a nice dessert version. I’ll have to experiment more.


Stuffed bread with cheese, hot sauce, and garlic scapes or ramps.
Course bread
Cuisine Mediterranean
Keyword bread


  • 1 1/4 cup Lukewarm Water
  • 1 tbsp Sugar
  • 1 tsp Yeast
  • 3 cups All Purpose Flour
  • 4 tbsp Extra Virgin Olive Oil
  • 1 1/2 tsp Coarse Salt
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Black Pepper
  • 1/2 lb Shredded Sharp Cheddar
  • 1/2 cup Garlic Scapes or Ramps
  • 1 tbsp Sriracha or Hot Sauce of Choice
  • 1 clove Minced Garlic


  • Combine the water, sugar, and yeast in the bowl of a mixer. Let sit a few minutes until foamy.
  • Add flour, 1 tbsp olive oil, the salt, pepper, and oregano. Mix until it forms a shaggy dough.
  • Form into a ball and place in an oiled bowl. Cover and let rise for two hours or until doubled.
  • Mix 2 tablespoons of olive oil with the hotsauce and garlic.
  • Flour your work surface and roll out the dough until it is about 10″x14″. Brush the hotsauce mixture over the brad. Sprinkle the cheese and vegetables evenly over the dough.
  • Roll the dough up and fold the ends under forming a loaf. Please the loaf in a greased loaf pan and let rise another 90 minutes.
  • Cut some slashes in the top and sprinkle with coarse salt. Cook at 350F for 45-50 minutes.
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