The Focaccia Onion Board: An Ancient Chinese Tradition

Most Chinese people are familiar with the focaccia onion board dish and are convinced that it is an ancient Chinese tradition. However, what most don’t know is that this delicacy was actually developed by an Italian chef in Qingdao in the late 1920s, and has since become one of the biggest food trends in China today. The following article will give you a brief history of the food’s origins and how it has made its way into Chinese cuisine over time.



Focaccia bread was originally invented in Italy and is traditionally topped with olive oil and salt. In China, the focaccia onion board is a popular dish. It was brought to China during the Tang Dynasty and has evolved over time. The onions are added to give it an additional flavor dimension and make it easier for guests to eat. The dish can be found at many restaurants in Beijing, most notably at Quanjude Roast Duck Restaurant, which has been around since 1864.


A traditional dish in China, the focaccia onion board is a type of bread that is made from the dough of wheat flour, rice flour and water. The dough is mixed with yeast and then left to rise for three to four hours before it’s flattened out into a rectangular shape. Butter, cheese and chopped onions are then spread onto the surface before the bread is rolled up into a log shape like a Swiss roll. The focaccia onion board is usually served as an appetizer or snack with tea.

 The focaccia onion board is prepared by taking a rectangular roll of dough and then spreading butter, cheese and chopped onions on top. The log-shaped roll is then sliced into pieces that are served with tea to guests or as an appetizer. In China, it’s usually served during formal occasions or celebrations due to its richness in flavor.

However, it can also be found on many restaurant menus as part of a full meal and is usually eaten before any other dishes are served. Restaurants use several different types of focaccia onion boards, including pork sausage onion board and duck with sour plum onion board among many others. As well as being sold in restaurants in China, it’s possible to buy them from street vendors or purchase them frozen at supermarkets

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Slicing the Onions

1. Peel the onions and soak them in water for a few minutes. This will make them easier to slice. 2. Slice the onions into thin slivers, using a sharp knife and rotating it back and forth as you go. 3. Spread the onion slivers out on a baking tray lined with parchment paper, drizzle olive oil over the top, season with salt and pepper then bake for about 15-20 minutes at 180 degrees Celsius until golden brown. 4. Remove from oven, let cool slightly then scatter over some chopped fresh parsley leaves before serving with focaccia bread or any other type of bread that you like

Cooking Options

1. Take one onion, cut it into half-inch thick rings and soak it in a small bowl of cold water for about 30 minutes.

2. Drain the onion rings, pat dry with paper towels and then place them on a baking sheet lined with parchment paper or aluminum foil and put in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 15 to 20 minutes, until they are golden brown around the edges.

3. Remove from the oven and allow to cool slightly before sprinkling with salt or other seasonings like dried rosemary or thyme that you may have on hand.

 4. Cut your focaccia into 8-inch wide and 2-inch thick pieces and then place on a baking sheet lined with parchment paper or aluminum foil.

5. Brush each piece of bread lightly with olive oil or butter, if desired, and bake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for about 10 minutes, until golden brown and crispy on top.

6. Remove from oven and carefully add one onion ring to each piece of bread using a spatula to help support it while you balance it against an onion ring still sitting in its original bowl. Season as desired, such as with salt or herbs like rosemary or thyme that may complement your onion rings well. 8. Enjoy! 9.

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