Not tried and true. Schiaacciata can be sweet or savory.

I've
posted some savory recipe you could work with.
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Gidi Schiacciata
Source: As dictated by “Nannie” Ferlita
Makes about 40 pieces

http://www.ferlita.com/cookbook/gidi.htm

INGRED:
2 frozen dough loaves (prepare the night before)
4 cloves garlic (pressed)
1 bunch of gidi (Swiss chard)
Extra virgin olive oil
Imported Romano cheese (grated)
Salt
Pepper
Crisco
Pam (cooking spray)

RECIPE:
Defrost the frozen bread dough overnight in the refrigerator. (If
the package contains more than two loaves separate before
defrosting, but use original store bag to defrost the loaves, then
wrap back with remaining frozen loaves.

The following day use cooking spray (Pam) to coat two bread loaf
pans. Place the dough upside down and spray with cooking
spray. Cover with plastic wrap or cover with a towel then place in
a cool oven or draft free area. Let rise until more than double in
size.

While the dough is rising begin preparing the gidi. Cut the stems
off the Gidi (retain for other recipes) then wash until all the sand
is removed. Be gentle to avoid bruising the leaves. Washing may
require 3 to 4 wash cycles. The leaves must be completely dried
before proceeding with the final steps.
First use a salad spinner to remove excessive water. For the final
drying prep a counter top with a large thick towel with paper
towel covering the top. Arrange the gidi without overlapping
leaves. Lay a second towel over the leaves and gently roll all
towels and Gidi from a small end of the towel to remove
additional water. Then unroll and remove the top towel and allow
to air dry completely.

Once the Gidi is dry cut off the remaining leaf stems. Par-boiling
the cut up stems and mix with a Bisquick batter, garlic powder,
onion powder, eggs, and a little milk to make a thick
batter.batter to pan fry and drop into the sauce). Good Sicilians
should never throw away good food!

Just before dough finishes to rise, place Gidi on a cutting board

and roll leaves and slice, then cut crossway. Set leaves in a large
bowl. Mix a small amount of salt and pepper (or Season All).
Start with a hand full of grated Romano cheese and add a small
amount of olive oil to coat Gidi (use lightly).

Once the dough is ready, use a jellyroll pan (10-1/2 x 15-1/2-

inch) and coat with Crisco evenly on sides and bottom (do not
use olive oil or cooking spray). Place one of the two loaves of
dough in the pan and work to all edges until even thickness of
dough is obtained.

Place layers of the seasoned Gidi mixture on the dough and

mount thick, but retain about 1 to 1-1/2-inch from edge of dough
without mixture.

Prepare the second loaf of dough. Prepare a counter area with

plastic wrap and work loaf into a similar shape as the shape of
the pan. Transfer over the Gidi mixture and seal edges by rolling
all sides (start from one end and work continuously around).
Season the top of the dough by pressing 4 garlic cloves and rub
evenly over the top. Sprinkle a small amount of oregano over the
top. Generously cover with Romano cheese and drizzle olive oil
over the entire top.

Let rise for about 20-30 minutes (away from drafts and A/C
grilles).
Preheat oven to 350 degrees F. Bake about 15 minutes, then
rotate and cook an additional 5-10 minutes or until golden
brown. Remove the pizza while hot. Loosen edges with spatula
and slide onto a bakers rack to cool.

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Schiacciata Al Prosciutto Recipe

Source: YumYum.com

Schiacciata Al Prosciutto Ingredients:

1 ts Active dry yeast

1/4 ts Salt
2 c Flour, approximately
1 Egg
1/2 c Milk; at room temperature
1/4 c Chopped prosciutto
Freshly ground black pepper
1 tb Oil

Schiacciata Al Prosciutto Instructions:

PREHEAT OVEN TO 425F.

Dissolve yeast in 2 tablespoons warm water (125F) in a small
bowl.
Stir in 1 tablespoon flour.
Cover bowl with plastic wrap and let sit in a warm place for 1
hour.
Put salt and 1 3/4 cup flour in a large mixing bowl.
Break the egg in a measuring cup and add enough milk to make
2/3 cup.
Add this to the flour, along with yeast mixture.
Mix well, adding more flour if necessary, to make a soft dough.
Add the chopped prosciutto and 5 to 6 grindings of pepper.
Knead briefly.
Oil a 10-inch round pan.
Wet hands and press dough into it until entire pan is covered
more or less evenly to a thickness of about 1/4 inch.
Cover and leave in a warm place 30 minutes.
Bake schiacciata 20 minutes, until crust is golden.
Cool on a rack and serve slightly warm or at room temperature.

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Schiacciata with Caramelized Onions
Recipe courtesy Michael Chiarello /FoodTV
Show: Easy Entertaining with Michael Chiarello, Episode: Movable
Feast

3 tablespoons extra-virgin olive oil, divided

5 cups thinly sliced onions
Sea salt and freshly ground black pepper
1/2 cup water
1 1/2 teaspoons finely chopped fresh thyme leaves
Cornmeal, for dusting baking sheets
1/2 pound store bought pizza dough
All-purpose flour, for dusting dough and work surface
About 15 oil-cured olives, pitted
About 1/2 cup grated fontina or Gorgonzola
3 small handfuls fresh flat-leaf parsley leaves, optional
Aged red-wine vinegar, optional

Heat 2 tablespoons of the olive oil in a large saute pan over

medium heat until hot. Add the onions, season with salt so the
onions release their liquid, and reduce the heat to medium-low.
Cook until the onions stop releasing water and the pan is nearly
dry again, about 4 minutes. Do not allow the onions to brown.
Add the water, stir, cover, and cook until softened, about 10
minutes. Uncover, stir in the thyme, and cook over medium heat
until the onions are light brown, about 10 minutes longer. Season
lightly with pepper. Do not cook the onions too long now as they
will brown further in the oven. Let cool for several minutes.
Preheat the oven to 500 degrees F. Dust 2 baking sheets with
cornmeal. Cut the dough into 3 equal pieces. Working on a
floured surface, shape each piece of dough by hand or with a
rolling pin into an 8-inch round, keeping the edges a little thicker
than the center. Transfer the rounds to the prepared baking
sheets. Brush each round with 1 teaspoon of the olive oil and
divide the onions evenly among them. Let rise for about 20
minutes.
Push the dough with your fingers. Top each round with the
caramelized onions and then scatter olives on top. Dot rounds
evenly with the cheese. Bake until light brown all around the
edges and on the bottom, about 12 minutes. Let cool for a
minute, then, if desired, pile a handful of parley leaves on top of
each. If using, put the vinegar in a spray bottle and mist the
parsley.

Chef's Note: Diced cooked potatoes are also a good addition to

the onions.

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