Description
A soft flatbread with crisp edges topped with paper-thin sweet onions, inspired by the onion focaccia served at Umbria’s Festa della Cipolla di Cannara.
Ingredients
Units
Scale
- 2 1/4 tsp (7 g) active dry yeast
- 3/4 cup (180 ml) warm water (110°F / 43°C)
- 2 cups (250 g) all-purpose flour, plus more for kneading
- 1 tsp salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 2 large sweet yellow onions (Cannara-style or any sweet yellow variety), sliced paper thin on a mandoline
- 3 tbsp (45 ml) olive oil, for topping
- 1 tsp salt, for topping
- 1 tsp freshly cracked black pepper, or more to taste
Instructions
- Dissolve the yeast in warm water and let stand 5 minutes until foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and 2 tbsp olive oil, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
- Meanwhile, using a mandoline, slice the onions paper thin. Transfer to a bowl and toss with 3 tbsp olive oil, 1 tsp salt, and plenty of cracked black pepper. Set aside.
- Preheat the oven to 425°F (220°C). Oil a rimmed baking sheet or round pizza pan.
- Punch down the dough and stretch it directly onto the prepared pan to a thickness of about 1/4 inch (6 mm), leaving a slightly thicker border at the edges.
- Arrange the seasoned onions evenly over the surface of the dough, pressing them gently into the top.
- Bake for 20-25 minutes, until the edges are golden and crisp and the onions are soft and lightly caramelized.
- Let cool for 5 minutes before slicing and serving warm.
Notes
- Cannara onions are the traditional choice — squatty yellow onions with a naturally sweet flavor that mellows further when baked. Any good-quality sweet yellow onion works as a substitute.
- A mandoline is strongly recommended for paper-thin slices that cook evenly and don’t steam the dough.
- For extra crispness on the bottom, preheat the pan in the oven before stretching the dough onto it.
- Prep Time: 20
- Cook Time: 25
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice