Today’s recipe is from the regions of Tuscany and Umbria, in central Italy. Schiacciata is very similar to focaccia, but it is much easier to make than the traditional Focaccia from Genoa. The term schiacciata literally means “pressed” and it refers to the fact that you need to press the dough down with your fingers when you put it in the tins. I made this onion version for a recent barbecue and it was a huge success, so I will be making it again as part of this year New Year’s Eve spread. It tastes so good and I love the fact that it doesn’t require a lot of proofing time. The dough is really forgiving and it is the perfect treat to make when you have so many other dishes to worry about. Give it a go, I am sure you will love it too!
- Mix the yeast, sugar and lukewarm water and keep aside to activate.
- When frothy, put it in the bowl of an electric mixer fitted with the hook attachment. Add the flour, salt and lard and knead well until you get a smooth dough.
- Make it into a ball, cover it and let it raise for at least 1 hour or until doubled in volume.
- In the meantime, grease 2x24cm – 9.5 inch round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it in the 2 tins and press it down. Let it rest for 30 minutes.
- In the meantime, prepare the onions. Peel and roughly slice the onions (I cut them in 8 parts).
- Cook them for 5 minutes in boiling water, then drain them well and pour over the 2 schiacciate in the tins.
- Drizzle with a generous amount of extra virgin olive oil and some salt and bake in a pre-heated oven at 200°C – 390°F for 25-30 minutes, or until golden brown.