Schiacciata alle cipolle

Schiacciata alle cipolle is a Tuscan classic, a type of soft and tasty focaccia, enriched with the sweetness of onions. Here is how to prepare it.

Ingredients

For the dough:

• 500 g of type 0 flour
• 300 ml of warm water
• 25 g of fresh brewer’s yeast or 7 g of dry brewer’s yeast
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of sugar
• 1 teaspoon of salt

For the topping:

• 500 g of white onions
• 3 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• Fresh rosemary (optional)

Preparation

1. Start by preparing the dough: dissolve yeast in warm water with sugar, then mix with flour, adding oil and salt. Work the dough well until you obtain a smooth and elastic ball.
2. Let the dough rise in a bowl covered with a damp cloth in a place sheltered from drafts for about 2 hours or until it doubles in volume.
3. In the meantime, slice the onions finely and gently sauté them with extra virgin olive oil in a pan until they become translucent. Season with salt and pepper to taste, and, if you like, add some chopped rosemary.
4. Take the risen dough, deflate it slightly, and spread it on an oiled baking tray, forming an even layer.
5. Evenly distribute the sautéed onions over the dough.
6. Let it rise again for about 30 minutes, then bake in a preheated oven at 200 °C for about 20-25 minutes or until the surface is golden brown.
7. Serve the schiacciata warm or at room temperature.

Curiosity

This schiacciata is ideal as an appetizer or as a main dish, perhaps accompanied by a good glass of Tuscan red wine. Furthermore, onions are known for their beneficial properties, including antioxidant and anti-inflammatory effects.