8 Million Views! Italian Onion Flatbread | Viral Crispy Schiacciata Recipe

How to make Schiacciata di Cipolle! The crispy Italian onion flatbread that went viral with over 8 million views! Golden, savory, and perfect for aperitivo, parties, or your next charcuterie board spread.

Learn how to make Schiacciata di Cipolle, the Tuscan-inspired onion flatbread that went viral. Packed with thinly sliced onions, Parmigiano Reggiano, rosemary, and olive oil, it bakes up golden and crispy every time. Perfect for parties, charcuterie boards, or as an Italian aperitivo. 🇮🇹

Ingredients:
1.5 lb (700g) onion
300g 00 flour
330g water
75g breadcrumbs
50g Parmigiano Reggiano
Fresh rosemary, to taste
Salt & black pepper
Olive oil
Semolina flour (for sprinkling)

Instructions:
1. Thinly slice the onions with a mandolin. Place them in a bowl of water and soak for 5-10 minutes to mellow the flavor and soften slightly. Drain well.
2. In a large bowl, whisk together the flour and water until smooth.
3. Add the drained onions, breadcrumbs, Parmigiano Reggiano, rosemary, salt, and pepper. Mix until well combined.
4. Line a baking sheet with parchment paper. Drizzle with olive oil and sprinkle with semolina flour.
5. Evenly spread the onion mixture over the pan. Drizzle with more olive oil and sprinkle with semolina on top for extra crispness.
6. Bake at 400°F (200°C) for 45 minutes on the middle rack, then switch to broil for 5 minutes until golden and crispy.

⭐ Instructions:
0:00 Introduction
0:59 Ingredients
1:28 Slicing the Onions
2:16 Soaking the Onions
2:46 Making the Batter
3:11 Mixing with all the Ingredients
4:37 Spreading on the Pan with Olive Oil & Semolina
5:23 Adding the Batter
7:00 Baked Until Crispy
7:43 Full Sheet Completed
8:16 Cutting it up
8:51 Giovanni

Why You’ll Love This Recipe:
✅ Easy, rustic Italian flatbread
✅ Crispy texture with sweet caramelized onions
✅ Perfect for aperitivo, charcuterie, or parties

Comment Below:
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#italianfood #easyrecipe #onion

[Music] I made this gachahata on social media and it got like 8 million views. I’ve made it with potatoes, onions, and zucchini. And just recently I made it with just onions. And it’s crazy how many people are interested in making it. So I figured let me put together a long video. I’ll go step by step each step to show you exactly how to make it so that it comes out perfect in your house. Now this isn’t the schata the the traditional classic skatchata which is like a faukatcha bread that’s thin and then they stuff it with meats and cheeses. This one’s a little different. There’s no yeast. There’s no rising. We just kind of mix everything up in a bowl and then bake it till it’s crispy. And that’s kind of the beauty of this recipe. So, first thing, let’s run through the ingredients. We have double zero flour, breadcrumbs, semolina flour, water, you’re going to need a mandolin, four, the onions. We have about a pound and a half of onions, rosemary, parmyo reano, salt, pepper, and olive oil. And that’s really it. Now, minus the onions, you could bring in different vegetables and kind of adjust the hydration to make different types of skatchatas, but today we’re just going all onion because who doesn’t love onion? So, the first thing we’re going to do is run these onions on a mandolin. We’re going to run them until we get kind of close to our hand and then we’ll stop and we’ll finish them with a knife. We’re not taking any chances today. We’re getting a little too close for comfort there. I’ll put this aside. So, you’re definitely going to want it mandolin so that you can get the onions nice and thin like that. And uh definitely be careful using the mandolin. We don’t want anybody getting hurt. It looks pretty good. We have a lot of onions here. So, we’re going to just chop these the little ends with a knife. They don’t have to be perfect. And we’ll just kind of mix them into the uh the sliced onions. So, that’s it for really the prep. What we’re going to do now is let these onions soak in a bowl of water. And this will help the onions kind of break down a little bit. We’ll soak them for about 5 to 10 minutes. And you can um kind of like massage them with your hands a little bit. And you’ll feel that the onions will start to get like a little slippery. And that’s kind of the indication that the onions are starting to like break down. and it will help when we go to bake it. So, we got the onion soaking. We’re gonna add in some flour, water, and we’ll mix this up. We’re just going to mix this up. It doesn’t have to be perfect. We have clumps in here, which is totally fine. You could see we kind of have like a thick batter, and this is exactly what you want. All right. So, now we’re going to add in the onions. We’ll kind of just squeeze out some of the water before we throw it in. Obviously, you could throw this in a strainer. We don’t need to dirty. One more thing. All right. So, now it’s the easy part. We’ll season it up with some salt, pepper, some fresh rosemary, breadcrumbs, and some parmyo. And the cheese kind of really makes it. So, definitely don’t skimp out on the cheese. Be generous. And now we’ll mix it up. But, as you could see, it’s a little challenging to mix in here. So, we got the fork. Eventually, it’ll mix using a fork, but we don’t have time for that. So, you’re gonna want to just get your hands in there and mix it with your hands. This will be the best way to mix this batter so that everything is nice and equally distributed. You can also kind of squeeze the onions at the same time and it releases some of its liquid in here and loosens up the batter. And that’s really there’s really no easy way of doing this. or clean way. I mean, you can use a spatula, but you’ll be here for a while with a spatula. All right, so that looks good. I’m going to go wash my hands and we’ll get this on a tray. All right, so we have our baking sheet. This sheet is 11 1/2 by 17 1/2. We have some parchment paper. And it’s important the size of the tray because you want the batter to be thin. So, if you’re using a smaller tray, probably remove some of the batter so it stays nice and thin. You could probably go up to like 12 by 18 and this batter will fit that perfectly. So, we have some parchment paper on here to help it not stick. We’re going to go in with some olive oil. You want to be generous with it. All right. And we’re also going to put down some semolina flour. Now, you could use cornmeal. That’s a good alternative, but this creates a nice little crispy bottom crust. We’ll kind of spread that out evenly. We’re going to throw in our batter and we’ll spread it. So, I’m going to start probably from the front and I’ll work my way to the back. And there’s really like no good way of doing this. There we go. Put that all in there. Now, we’re just going to spread it in the tray. And once again, I’m gonna just go in with my hands because we’ll be there all day with that. And with your hands, you can kind of feel where you have some thin spots that need more batter. So, I highly recommend using your hands here. And I’m also creating like these little dimples in the batter in the dough. And this will help with the cooking. So, this side feels a little thick. So, I’m going to kind of work that batter that way. All right. All right. So, this looks pretty good. I’m going to go wash my hands again. We’ll top this off and we’ll bake it. We’re going to top this off with a little olive oil. And you could see the olive oil is kind of getting into all those little dimples. That’s what you want. That’s going to help it cook on top in the oven. And it also gives it a lot of flavor. And some more semolina for the crunch on top. All right. So, this is it. It’s really that simple. This is not like a complicated recipe. We don’t need to let this rise, nothing. We’re going to pop this in the oven, middle rack, 400° for about 45 minutes, and then we’ll put it on broil to get the top nice and crispy. So, that’s what I use in my oven, but keep an eye on it towards the end to make sure it doesn’t burn. All right, so this is it. We baked it for about 45 minutes. I had it broiling for about five about maybe 10 minutes, actually. And this is what you got. It’s crispy. and it’s stuck all around the edges. So, this is normal. All you have to do is kind of use some kind of tool to to kind of help it disconnect from the side. You want to do it while it’s still hot. [Music] So, you can see it’s really not stuck underneath at all. I could lift it right off the parchment paper. It comes right off. All right. So, now we disconnected it from the sides. And I want to take the parchment paper off the bottom. I kind of want to show you this is what you got. So, it’s nice and crispy on both sides. And now I I just want to do my infamous slide off the tray. All right. So, before I cut into this, we’ll top it off with some fresh rosemary while it’s still hot. That looks good. And now we’ll cut into it. And you can hear the crunch. [Music] All right. So, let me show you the slice. You can see it’s nice and crispy on the sides and on the outside. Even on the bottom, it’s nice and crispy. And I’ll give you a little more uh sound effect there. You could hear it. And then on the inside, it’s nice and soft. So when you bite into it, it’s nice and crispy on the outside and soft on the inside. And it’s really good. I’m actually going to take a bite of this. Wow. So good. You definitely want to try this recipe. This is actually a great thing to make for parties because as it sits it tastes good cold. So definitely add this to your next party menu or the holidays, whatever. And I hope you enjoyed the video and if you liked it, let me know how you like it in the comments. And don’t forget to like and subscribe. [Music]