Had to try my hand at the schiacciata alle cipolle. Made minor adjustments using all purpose flour, dried rosemary, Parmesan cheese and sprinkled with kosher salt after baking. Will definitely be making this again. Highly recommend 10/10
by Inveeous
7 Comments
Accomplished_Walk964
This sub never lets me down. The speed at which everyone has taken up this recipe is *chefs kiss* 😘
This looks delicious! Enjoy it 😊
Onion__fein
Holy shit this looks hella good
BIIIIIID-
Now this is a trend I love to see here!
Although I did have fun with cutted tomato too.
busquesadilla
Did you make it without semolina? I want to figure out how to make a version of this with GF flour. Wasn’t sure what to replace the semolina with though.
TheSpudstance
I’m gonna actually make this and it’ll be all for myself
flubber14
Damn this looks so good
Uborkafarok
What was your baking temp and time? ETA: So I watched the extended video linked in the previous post. I guess it’s baked at 395° for 45 minutes to an hour. Now, my second question is about the pangrattato/ breadcrumbs. Did you make your own and toast them first? Would just slightly browning regular old store-bought Progresso breadcrumbs in a bit of butter first work as well, do you think?
7 Comments
This sub never lets me down. The speed at which everyone has taken up this recipe is *chefs kiss* 😘
This looks delicious! Enjoy it 😊
Holy shit this looks hella good
Now this is a trend I love to see here!
Although I did have fun with cutted tomato too.
Did you make it without semolina? I want to figure out how to make a version of this with GF flour. Wasn’t sure what to replace the semolina with though.
I’m gonna actually make this and it’ll be all for myself
Damn this looks so good
What was your baking temp and time? ETA: So I watched the extended video linked in the previous post. I guess it’s baked at 395° for 45 minutes to an hour. Now, my second question is about the pangrattato/ breadcrumbs. Did you make your own and toast them first? Would just slightly browning regular old store-bought Progresso breadcrumbs in a bit of butter first work as well, do you think?