Learn how to make Onion Schiacciata - very similar to focaccia, but much faster to make.
x24cm – 9.5 inch round schiacciate
Recipe adapted from La Cucina Italiana Magazine – November 2015
– 1.1 lbs. onions
– 3 ¼ cups all purpose flour
– 1.5 oz. lard
or extra virgin olive oil
– 2 tsp salt
– 1 scant cup lukewarm water
Extra virgin olive oil
Salt to taste
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 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 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.