Crispy Onion Schiacciata with Vegan Parmesan
Discover how to make crispy onion schiacciata topped with vegan parmesan and cornmeal. A savory and satisfying plant-based treat perfect for any occasion.
Schiacciata is a traditional Tuscan flatbread, and this variation adds a delicious twist with caramelized red and yellow onions, vegan parmesan, and a touch of cornmeal for added crunch. Made with simple pantry ingredients, this plant-based recipe delivers savory comfort in every bite. It’s ideal for brunches, side dishes, or even as a snack on its own.
Ingredients
Nutritional Information
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 5g
Directions
1. Prepare the Onions
Thinly slice the red and yellow onions into rings. Soak them in cold water for 5–10 minutes to reduce sharpness. Drain well.
2. Make the Dough Base
In a large bowl, whisk together the water, flour, olive oil, and salt until the mixture forms a smooth and slightly runny batter.
3. Add the Onions
Stir the drained onions into the batter until evenly coated.
4. Prepare the Baking Tray
Line a rectangular baking tray with parchment paper. Drizzle some olive oil on the paper and pour in the batter, spreading it evenly.
5. Top with Cheese and Cornmeal
Sprinkle grated vegan parmesan evenly over the top of the onion batter. Lightly sprinkle cornmeal on top for added crunch.
6. Final Touch
Drizzle a bit more olive oil on top to enhance flavor and crispiness.
7. Bake
Preheat your fan oven to 392°F (200°C). Bake the schiacciata for 45–60 minutes, or until the edges are golden brown and crispy.
8. Serve
Remove from the oven, let it cool for a few minutes, then serve warm.
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