Roman Onion Bread

Focaccia con la Cipolla alla Romana

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

You can buy slabs of this delicious, flat, oiled bread, coated in sliced onions and rosemary, all over the country; but nowhere do they make it quite so tingling and tasty as in the Pizzerie a Taglio of Rome. Usually this sort of thing is a between-meals snack, best eaten from its brown paper wrapping as you walk along. If you make it at home, as I do sometimes, serve it as delicious party food, or for a buffet, or with a dish of thinly sliced prosciutto as an antipasto.