Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

Fagoza is a fully loaded bread loaf that’s one part savory monkey bread and one part focaccia, with a hint of pizza, too. It’s a unique and uncommon recipe—a bread that had been all but forgotten, until now. Chef Matthew Woolen pulled this idea from his time in culinary school and gave it a ChefSteps-level revival. The base dough, traditionally the same as a soft dinner roll, gets a milk bread upgrade with a pre-gelatinized flour (PGF) roux. This provides softness and a hint of sweetness. Special proofing baskets or proper shaping technique? Fagoza ’bout it! This bread is so simple to make and bakes up in a round cake pan. Chop it up, let it rise, and it’s good to go. From the shaping to the inclusions, fagoza is the ultimate choose-your-own-adventure fun. We’ve included our personal favorite additions below, plus some more suggested pairings to whet your creativity—and your appetite. Make this bread your own with the flavors and ingredients you love most.