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You are here: Home / Recipes / Appetisers / Onion Schiacciata

Onion Schiacciata

January 4, 2016 By Manu 1 Comment

Onion Schiacciata

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!

Onion Schiacciata

Onion Schiacciata
5 from 1 vote
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Onion Schiacciata

Learn how to make Onion Schiacciata - very similar to focaccia, but much faster to make. 

Course Bread
Cuisine Italian
Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings 2 x24cm – 9.5 inch round schiacciate
Author Recipe adapted from La Cucina Italiana Magazine – November 2015

Ingredients

  • 500 gms – 1.1 lbs. onions
  • 400 gms – 3 ¼ cups all purpose flour
  • 40 gms – 1.5 oz. lard or extra virgin olive oil
  • 10 gms – 2 tsp salt
  • 1 tsp dry yeast
  • 220 gms – 1 scant cup lukewarm water
  • 1 tbsp sugar
  • Extra virgin olive oil
  • Salt to taste

Instructions

  1. Mix the yeast, sugar and lukewarm water and keep aside to activate.
  2. 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.
  3. Make it into a ball, cover it and let it rise for at least 1 hour or until doubled in volume.
  4. 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.
  5. In the meantime, prepare the onions. Peel and roughly slice the onions (I cut them in 8 parts).
  6. Cook them for 5 minutes in boiling water, then drain them well and pour over the 2 schiacciate in the tins.
  7. 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.

Onion Schiacciata

Onion Schiacciata

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Filed Under: Appetisers, Baking, Bread, Finger food, Italian, Pizza, Regional Italian Dishes, Snack, Special Occasions, Street Food, Vegetables, Vegetarian Tagged With: appetiser, baking, bread, finger food, Italian, onions, Regional Italian Dishes, snack, Street Food, Tuscany, Umbria, vegetables, vegetarian

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Comments

  1. Food Photographer | Omid says

    January 19, 2016 at 11:03 pm

    I have to try this, thanks for sharing

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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