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Close-up of sliced Onion Schiacciata showing soft crumb and caramelised onions.

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.

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 set aside to activate.
  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.
  3. Shape it into a ball, cover it, and let it rise for at least 1 hour or until doubled in volume.
    Yeast mixture, dough ingredients, and kneaded dough in mixing bowl.
  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.
    Dough spread in tins and topped with boiled onions before baking.
  5. In the meantime, prepare the onions. Peel and roughly slice the onions (cut them into 8 wedges).

  6. Cook them for 5 minutes in boiling water, then drain them well and pour them over the two schiacciate in the tins.

    Freshly sliced onions in two bowls.
  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.