Vegan Onion Flatbread

Malzemeler

red onions

2 yellow onions

¼ cup olive oil + extra for drizzling (50 g)

1 ½ cups water 350 ml

1 tsp fine salt

1 ⅔ cups flour 200 g

⅓ cup grated vegan parmesan 40 g

2 tbsp cornmeal 20 g

Yöntemler

Prepare the Onions: Slice the red and yellow onions into thin rings, and soak them in cold water for 5-10 minutes. Drain well afterward.

Make the Dough Base: In a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.

Add the Onions: Stir in the drained onions into the batter until they are evenly coated.

Prepare the Baking Tray: Line a rectangular baking tray with parchment paper, drizzle with olive oil, and pour the batter into the tray, spreading it out evenly.

Top with Cheese and Cornmeal: Sprinkle the grated vegan parmesan evenly over the onions, followed by a light dusting of the cornmeal.

Final Touch: Drizzle a little olive oil on top to give extra flavor and crispness.

Bake: Preheat your fan oven to 392°F (200°C). Bake the Schiacciata for 45-60 minutes or until golden and crispy on the edges.

Serve: Once baked, take it out of the oven, let it cool for a few minutes, and serve warm.

Notlar

Add Extra Flavor: Try adding fresh rosemary or thyme for a herby twist.

Customizable Texture: Adjust the baking time for your desired crispiness.

Gluten-Free Option: Use gluten-free flour for a GF version.

Serving Suggestion: Pair with soups, salads, or as part of a vegan antipasto platter.

Ideal for Meal Prep: Bake in advance and reheat for a quick snack.