Umbrian Onion Schiacciata

Schiacciata is the ultimate picnic food. Topped with Cannara onions cultivated in the region of Umbria, the rustic flatbread-like focaccia is delicious served warm or cold.

Ingredients

1 LB. of onions

3 1/4 CUPS of all-purpose flour

3 TBSP. of extra-virgin olive oil

1 TBSP. of brewer's yeast

extra-virgin olive oil

1 TSP. of sugar

salt

Method

Mix the flour, lard, yeast, and sugar with 1 cup lukewarm water. When nearly combined add 2 tsp. salt and knead until smooth. Cover and let rise for around 1 hour or until it doubles in volume. Oil a baking sheet or two round pizza pans (9-10" in diameter). Gently stretch dough across length and width of baking sheet in an even layer, working all the way to edges and into corners. Let rest for another 20-30 minutes. Preheat the oven to 400°F. Peel and slice the onions. Cook in boiling water for 5 minutes. Drain well and distribute evenly over the focaccia dough. Drizzle with olive oil and season with salt. Bake for 25-30 minutes.