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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Bread
Italian
Servings: 8

Equipment

  • mandolin
  • large bowl
  • parchment-lined baking sheet

Ingredients

  • 1 ½ lb. onions
  • 300 g 00 flour
  • 330 ml water
  • 75 g breadcrumbs
  • 50 g parmesan cheese, optional
  • 2 sprigs fresh rosemary, with the leaves stripped
  • salt and pepper, to taste
  • olive oil, to drizzle
  • semolina flour, to scatter

Instructions 

  • Preheat the oven to 400°F with one rack in the center and one up near the broiler.
  • Line a baking sheet with parchment paper.
  • Using the mandolin, slice the onions very thinly. Soak the sliced onions in a bowl of water for 5 to 10 minutes to let their flavor mellow.
  • Combine the flour and water in a bowl.
  • Drain and squeeze the water from the onions, then add them to the flour and water, along with the rosemary leaves, cheese, salt, and pepper.
  • Drizzle olive oil on the parchment-lined baking sheet and sprinkle the tray with semolina flour.
  • Pour the onion batter out onto the parchment-lined baking sheet and smooth it out evenly.
  • Drizzle the top with olive oil and sprinkle the top with semolina flour to form a crust.
  • Place the sheet on the middle rack on the oven and bake at 400°F for 45 to 50 minutes until the dough is set and the top is starting to crisp. Then, move the pan to the top rack and set the oven to broil for 3 to 5 minutes until the top is golden brown and crispy.
  • Separate the sides where it may have stuck to the baking sheet and transfer onto a wire rack to cool. Serve warm or re-heated.