Hosting a lunch or dinner? This Onion Schiacciata is always well-loved. It has a homemade look, tastes incredible, and goes perfectly with almost any main dish.
Today’s recipe comes from Tuscany and Umbria in central Italy. Schiacciata is very similar to focaccia, but much easier to make than the traditional focaccia from Genoa. The name means “pressed,” referring to how the dough is flattened with your fingers before baking.
I made this onion schiacciata for a recent barbecue, and everyone loved it. I’ll be preparing it again for our New Year’s Eve spread because it tastes wonderful and doesn’t take much time to rise. The dough is soft and easy to work with, which makes it ideal when you already have other dishes to prepare. Give it a try, I’m sure you’ll love it too.
What Is Schiacciata?
Schiacciata (pronounced skya-cha-ta) comes from Tuscany and Umbria, and its name literally means “pressed.” It’s very similar to focaccia but lighter and quicker to prepare. The dough doesn’t need hours of proofing, which makes it perfect for busy days or festive gatherings when the oven is already in high demand.
It is a rustic Italian flatbread, crisp around the edges, soft in the centre, and topped with olive oil and a light sprinkle of sea salt for that unmistakable Tuscan flavour.
Why Everyone Enjoys Making Schiacciata Bread
- The dough is easy to handle, even for those new to baking bread.
- Simple ingredients turn into something that feels homemade and special.
- Warm slices are perfect to share during family dinners or gatherings.
Key Ingredients for Onion Schiacciata
Onions
Softened onions give the schiacciata its signature sweetness. They mix perfectly with the savoury dough and olive oil, adding depth and a gentle aroma.
Extra Virgin Olive Oil
Adds richness and keeps the bread moist while creating that golden crust. The flavour of a good olive oil truly stands out here.
Salt
Brings out the onion’s natural sweetness and balances all the flavours in the bread.
Find the complete list with measurements in the recipe card below.
How to Make Onion Schiacciata
Step 1: Mix the yeast, sugar, and lukewarm water, and set aside to activate.
Step 2: When frothy, place 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.
Step 3: Shape it into a ball, cover it, and let it rise for at least 1 hour or until doubled in volume.
Step 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 into the 2 tins and press it down. Let it rest for 30 minutes.
Step 5: In the meantime, prepare the onions. Peel and roughly slice the onions (cut them into 8 wedges).
Step 6: Cook them for 5 minutes in boiling water, then drain them well and pour them over the two schiacciate in the tins.
Step 7: Drizzle with a generous amount of extra virgin olive oil and some salt, and bake in a preheated oven at 200°C – 390°F for 25–30 minutes, or until golden brown.
Frequently Asked Questions
White onions are ideal for their mild flavour, but yellow onions or red onions also work well. If you prefer a sweeter taste, go for red onions, or mix two kinds for a balance of flavour and colour.
The top should be golden and slightly crisp, and the bread should sound hollow when tapped underneath. This means it’s baked through but still soft inside.
It pairs wonderfully with antipasti, soups, salads, or grilled dishes. It also works great as part of a cheese board or served plain with a drizzle of olive oil.
Extra Help from the Kitchen
Warm the Water Before Mixing the Yeast – Use lukewarm water (around 40°C – 105°F) when activating the yeast. Water that’s too cold slows activation, while water that’s too hot can kill the yeast.
Use a Kitchen Scale for Accuracy – Measuring ingredients by weight ensures consistent texture and flavour every time. It’s especially helpful for bread recipes like schiacciata.
Let the Onions Drain Well Before Adding – After boiling the onions, let them sit in a colander for a few minutes to release any extra moisture. This prevents the dough from becoming soggy.
Variations and Twists
Potato Schiacciata – For a richer and heartier version, add thinly sliced potatoes on top of the dough before baking. Boil the potato slices for about 5 minutes, drain them well, and layer them evenly over the dough before drizzling with olive oil and salt.
Use Caramelised Onions for a Sweeter Topping – Instead of boiled onions, slowly caramelise them in olive oil for a deeper, richer taste that pairs perfectly with cheeses and cold meats.
Try Red or Shallot Onions – Red onions bring a hint of sharpness, while shallots add a mild sweetness. Both add colour and balance to the bread.
Storage and Shelf Life
Once cooled, store the schiacciata in an airtight container or wrap it tightly in foil. It stays fresh at room temperature for up to 2 days. For longer storage, freeze individual portions in freezer bags for up to 1 month.
When ready to enjoy again, reheat in a preheated oven at 180°C – 350°F for 5 to 10 minutes until warm and crisp. Avoid microwaving, as it softens the crust.
Bake More Bread at Home with These Recipes
Onion Schiacciata
Hosting a lunch or dinner? This Onion Schiacciata is always well-loved. It has a homemade look, tastes incredible, and goes perfectly with almost any main dish.
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
-
Mix the yeast, sugar, and lukewarm water, and set aside to activate.
-
When frothy, place 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.
-
Shape it into a ball, cover it, and let it rise 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 into 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 (cut them into 8 wedges).
-
Cook them for 5 minutes in boiling water, then drain them well and pour them over the two schiacciate in the tins.
-
Drizzle with a generous amount of extra virgin olive oil and some salt, and bake in a preheated oven at 200°C – 390°F for 25–30 minutes, or until golden brown.
I have to try this, thanks for sharing