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.
Fergazza
Ingredients
- 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
Instructions
- 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.
