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.
More From Author
The Best Cinnamon Rolls

The Best Cinnamon Rolls

April 4, 2022
Home Made Mallomars

Home Made Mallomars

February 5, 2022
Christmas Bakes

Christmas Bakes

December 29, 2021
Pumpkin Cheesecake

Pumpkin Cheesecake

December 5, 2021

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.