Sweet Onion and Sage Cornmeal Flats Recipe

Name: Sweet Onion and Sage Cornmeal Flats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet onion, approximately 1/2 pound, minced; 8 tablespoons olive oil; 1 package active dry yeast; 3/4 cup warm water (105 to 115 degrees); Pinch sugar; 2 cups all-purpose flour, plus flour for kneading; 1 cup yellow cornmeal, plus cornmeal for dusting the baking sheet; 1/2 teaspoon salt; Butter for greasing; 2 teaspoons coarse salt; 3 large fresh sage leaves or 1 teaspoon crumbled dried sage

Servings: persons

1 large sweet onion, approximately 1/2 pound, minced
8 tablespoons olive oil
1 package active dry yeast
3/4 cup warm water (105 to 115 degrees)
Pinch sugar
2 cups all-purpose flour, plus flour for kneading
1 cup yellow cornmeal, plus cornmeal for dusting the baking sheet
1/2 teaspoon salt
Butter for greasing
2 teaspoons coarse salt
3 large fresh sage leaves or 1 teaspoon crumbled dried sage

1
Cook the onion in 2 tablespoons of olive oil until soft, about 10 minutes.
2
In a small bowl, mix together the yeast, water and sugar, and let stand about 5 minutes, until foamy.
3
In a large bowl, mix together the flour, cornmeal and salt.
4
Make a well in the center and pour in the yeast mixture, along with three tablespoons oil.
5
Combine until a dough forms.
6
Turn out the dough onto a floured surface and knead gently about 4 minutes, until smooth.
7
Place the dough in a greased bowl, cover with plastic wrap and let rise about 1 hour, until doubled in bulk.
8
Punch down the dough, knead to release bubbles and let rest, covered with a towel, for about 15 minutes.
9
Preheat the oven to 425 degrees.
10
Divide the dough into eight pieces of approximately equal size.
11
On a floured surface, roll out each piece to form a four-inch circle.
12
Brush each circle with oil and sprinkle with cooked onions, coarse salt and sage.
13
Dust a baking sheet, 10 inches by 15 inches, with cornmeal, and place the flats on the baking sheet 1 inch apart.
14
Bake 15 minutes, or until golden brown and crisp.
15
Serve warm or at room temperature.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large sweet onion, approximately 1/2 pound, minced, 8 tablespoons olive oil, 1 package active dry yeast, 3/4 cup warm water (105 to 115 degrees), and more.

Yes, Sweet Onion and Sage Cornmeal Flats falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Onion and Sage Cornmeal Flats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions