🧅 Schiacciata di Cipolle (Tuscan Onion Flatbread)

Rustic Tuscan flatbread with caramelized onions — is fragrant, simple, and full of soul. Here’s a traditional recipe that stays true to its origins:

🛒Ingredients

For the dough:

  • 3 cups (375g) all-purpose flour

  • 1 cup (240ml) warm water

  • 2 tsp active dry yeast

  • 1 tsp sugar

  • 2 tbsp olive oil (plus more for brushing)

  • 1 tsp salt

For the topping:

  • 3 large yellow onions, thinly sliced

  • 3 tbsp olive oil

  • 1 tsp salt

  • Freshly ground black pepper

  • Optional: 1 tsp sugar (to help caramelize)

  • Optional: a few thyme leaves or rosemary sprigs

Instructions

  1. Activate the yeast
    In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.

  2. Make the dough
    In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Knead for about 10 minutes until smooth and elastic.
    Cover with a damp towel and let rise in a warm place for about 1 hour, or until doubled in size.

  3. Prepare the onions
    While the dough rises, heat olive oil in a large skillet over medium-low heat.
    Add the onions, salt, pepper, and optional sugar. Cook slowly, stirring often, for 25–30 minutes, until soft and lightly golden (not burnt).
    Stir in herbs if using. Let cool slightly.

  4. Shape and top
    Preheat oven to 425°F (220°C).
    Roll the dough into a rustic oval or rectangle about ½ inch thick. Transfer to a parchment-lined baking sheet.
    Spread the onions evenly over the top, pressing them lightly into the dough. Drizzle a little more olive oil over everything.

  5. Bake
    Bake for 25–30 minutes, until golden brown on the edges and slightly crisp underneath.

  6. Serve
    Brush with a touch more olive oil if desired, cut into squares, and serve warm or at room temperature.
    Perfect with a glass of Chianti or alongside cheese and charcuterie.

❤️ Sunday Tip

For a modern variation, bake one topped with balsamic caramelized onions and goat cheese...