Onion Schiacciata
Onion Schiacciata
Ingredients
- 4 yellow onions, very thinly sliced, about 6 cups
- 1 1/2 cups all-purpose flour
- 1 1/2 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh rosemary, leaves removed from stems and finely chopped
- 1/2 cup plain breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/4 cup olive oil, plus more for drizzling
- 2 tablespoons semolina
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the very thinly sliced onions into a large bowl. Cover them with cold water and let them sit for 5 minutes. This helps to mellow their flavor and separate the rings. Drain the onions thoroughly and pat them dry with a clean kitchen towel.
⏱️ 5 min
- 3
In a separate large mixing bowl, combine the all-purpose flour and water. Whisk until a thick, smooth batter forms, ensuring there are no lumps.
⏱️ 3 min
- 4
Add the drained and dried onions to the flour and water batter. Stir gently to coat the onions evenly.
⏱️ 2 min
- 5
To the onion mixture, add the kosher salt, freshly ground black pepper, chopped fresh rosemary, plain breadcrumbs, and grated Parmesan cheese. Mix all ingredients thoroughly until well combined and the onions are evenly distributed throughout the batter.
⏱️ 5 min
- 6
Generously drizzle 2 tablespoons of olive oil over the parchment paper on the prepared baking sheet. Sprinkle 1 tablespoon of semolina evenly over the olive oil.
⏱️ 2 min
- 7
Pour the onion mixture onto the prepared baking sheet. Using your hands, gently spread the mixture out into an even layer across the entire sheet. Then, use a spatula to smooth the top surface.
⏱️ 3 min
- 8
Drizzle the remaining 2 tablespoons of olive oil over the top of the spread onion mixture. Sprinkle the remaining 1 tablespoon of semolina evenly over the top.
⏱️ 1 min
- 9
Place the baking sheet into the preheated oven and bake for 30-35 minutes, or until the schiacciata is golden brown, crispy, and cooked through. The edges should be deeply golden.
⏱️ 35 min•🌡️ 400
- 10
Once baked, remove the schiacciata from the oven. Let it cool on the baking sheet for a few minutes before transferring it to a cutting board. Cut into square or rectangular slices and serve warm.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Onion Schiacciata
Ingredients
- 4 yellow onions, very thinly sliced, about 6 cups
- 1 1/2 cups all-purpose flour
- 1 1/2 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh rosemary, leaves removed from stems and finely chopped
- 1/2 cup plain breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/4 cup olive oil, plus more for drizzling
- 2 tablespoons semolina
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the very thinly sliced onions into a large bowl. Cover them with cold water and let them sit for 5 minutes. This helps to mellow their flavor and separate the rings. Drain the onions thoroughly and pat them dry with a clean kitchen towel.
⏱️ 5 min - 3
In a separate large mixing bowl, combine the all-purpose flour and water. Whisk until a thick, smooth batter forms, ensuring there are no lumps.
⏱️ 3 min - 4
Add the drained and dried onions to the flour and water batter. Stir gently to coat the onions evenly.
⏱️ 2 min - 5
To the onion mixture, add the kosher salt, freshly ground black pepper, chopped fresh rosemary, plain breadcrumbs, and grated Parmesan cheese. Mix all ingredients thoroughly until well combined and the onions are evenly distributed throughout the batter.
⏱️ 5 min - 6
Generously drizzle 2 tablespoons of olive oil over the parchment paper on the prepared baking sheet. Sprinkle 1 tablespoon of semolina evenly over the olive oil.
⏱️ 2 min - 7
Pour the onion mixture onto the prepared baking sheet. Using your hands, gently spread the mixture out into an even layer across the entire sheet. Then, use a spatula to smooth the top surface.
⏱️ 3 min - 8
Drizzle the remaining 2 tablespoons of olive oil over the top of the spread onion mixture. Sprinkle the remaining 1 tablespoon of semolina evenly over the top.
⏱️ 1 min - 9
Place the baking sheet into the preheated oven and bake for 30-35 minutes, or until the schiacciata is golden brown, crispy, and cooked through. The edges should be deeply golden.
⏱️ 35 min•🌡️ 400 - 10
Once baked, remove the schiacciata from the oven. Let it cool on the baking sheet for a few minutes before transferring it to a cutting board. Cut into square or rectangular slices and serve warm.
⏱️ 4 min