If you’re craving a delicious soul-warming dish that brings together the vibrant flavors of bell peppers and onions in an irresistible way, then the Italian Bell Pepper and Onion Scarpaccia Recipe is exactly what you need. This savory vegetable pancake is a traditional Italian treat that combines a crispy, golden crust with tender, caramelized vegetables inside. It’s simple to prepare but extraordinary in taste, making it perfect for a snack, appetizer, or even a light meal. The balance of textures and classic Italian herbs turns humble ingredients into a memorable experience you’ll want to share again and again.
Ingredients You’ll Need
With just a handful of essential ingredients, this recipe emphasizes quality and simplicity. Each component adds its own character—flour and cornmeal create a wonderful crust texture, while thyme brings a fragrant herbal note. The red onions and bell peppers provide sweetness and vibrant color that make the dish sing both inside and out.
- All-purpose flour: Forms the base of the batter, giving structure while allowing crispness on the edges.
- Cornmeal: Adds a delightful crunch and a nutty flavor; a dusting on the pan helps prevent sticking.
- Dried thyme: Infuses the batter with warm, aromatic herbaceous notes essential in Italian cooking.
- Kosher salt and freshly cracked black pepper: Season the batter and vegetables to enhance natural flavors.
- Olive oil: Used generously for drizzling, it imparts richness and helps achieve a crispy top.
- Red onions: Thinly sliced, they add sweetness and a touch of bite, caramelizing beautifully during baking.
- Bell peppers: Also cut thin, their natural sweetness and vibrant colors brighten up the dish.
- Water: Combines the dry ingredients into a thick, smooth batter that holds all the veggies perfectly.
How to Make Italian Bell Pepper and Onion Scarpaccia Recipe
Step 1: Prepare the Baking Pan
Start by preheating your oven to 390°F (200°C). Take a large baking pan and line it with parchment paper to prevent sticking. To add an extra touch of texture and prevent the scarpaccia from sticking, sprinkle the parchment lightly with some cornmeal. This little trick ensures the base crisps up wonderfully without falling apart later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 1 1/3 cups plus 2 tablespoons of all-purpose flour, 5 tablespoons of cornmeal, and 1 teaspoon of dried thyme. This aromatic foundation forms the batter’s backbone. Season the dry mix generously with kosher salt and freshly cracked black pepper to bring out depth and complexity in every bite.
Step 3: Add Vegetables
Now, incorporate your thinly sliced red onions and bell peppers right into the seasoned dry mixture. Toss everything together so that the vibrant vegetables become evenly coated with the flour, cornmeal, and herbs. This step is crucial to ensuring every mouthful delivers the perfect harmony of crispiness and tenderness.
Step 4: Form the Batter
Gradually pour in 3/4 cup of water, mixing continuously as you do. Your aim is to achieve a thick, cohesive batter that thoroughly holds all the vegetables in place. The water ties everything together into a luscious combination that will bake into a golden crust while keeping the veggies juicy inside.
Step 5: Spread the Batter
Transfer this batter onto your prepared baking pan. Using a spatula or your hands, spread the mixture evenly into a thin, uniform layer. Gently pat it down to make sure the thickness is consistent throughout — this helps the scarpaccia cook evenly with a gorgeously crisp exterior and tender interior.
Step 6: Finish the Top
Drizzle olive oil generously over the top of the batter. This step is the secret to that luscious, golden-brown finish. Then sprinkle a little extra kosher salt and a light dusting of cornmeal over the surface. These final touches bring texture and flavor that make every bite memorable.
Step 7: Bake
Place the pan in your preheated oven and bake for 50 to 60 minutes. You’ll want to watch as the top turns gorgeously golden and the edges crisp up enticingly. The smell alone during baking will have everyone eager for a taste.
Step 8: Cool and Serve
After baking, remove the scarpaccia from the oven and allow it to cool for at least 15 minutes. This resting time helps the flavors to settle and makes slicing easier. Once cooled, cut into pieces and serve warm or at room temperature to fully enjoy this Italian classic.
How to Serve Italian Bell Pepper and Onion Scarpaccia Recipe
Garnishes
Add a finishing touch with fresh herbs like chopped parsley or basil for a bright, fresh contrast. A light drizzle of high-quality extra virgin olive oil just before serving can make the flavors shine even more. For an extra hint of richness, a sprinkle of grated Parmesan cheese complements the savory sweetness beautifully.
Side Dishes
This Italian Bell Pepper and Onion Scarpaccia Recipe shines as a standalone snack or appetizer, but it’s equally delicious served alongside a fresh green salad or a bowl of rustic tomato soup. It pairs wonderfully with a chilled glass of white wine or sparkling water with a squeeze of lemon for a refreshing balance.
Creative Ways to Present
For dinner parties or family gatherings, cut the scarpaccia into small squares or rustic wedges and serve on a wooden board alongside olives, marinated artichokes, and slices of crusty bread. You can even top individual pieces with a spoonful of ricotta or a dollop of pesto for a fresh, colorful presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover scarpaccia keeps beautifully in the refrigerator for up to 3 days. Simply wrap it tightly with plastic wrap or store in an airtight container to preserve moisture and freshness. It’s a perfect dish for enjoying as a quick snack or light meal the next day.
Freezing
If you want to keep this Italian Bell Pepper and Onion Scarpaccia Recipe on hand longer, you can freeze it. Wrap individual slices in parchment paper and place them in a freezer-safe container or ziplock bag. It’s best eaten within one month for optimal flavor and texture.
Reheating
To reheat, thaw frozen slices overnight in the fridge if possible. Warm the scarpaccia in a preheated oven at 350°F (175°C) for about 10 to 15 minutes or until heated through and crisp on top. Avoid microwaving to keep the delightful crispness intact.
FAQs
Can I use other vegetables besides bell peppers and onions?
Absolutely! While bell peppers and onions are traditional and provide great flavor and texture, you can experiment by adding zucchini, cherry tomatoes, or even thinly sliced eggplant for a different twist.
Is this recipe gluten-free?
Not as written, since it uses all-purpose flour. However, you can try substituting a gluten-free flour blend along with gluten-free cornmeal, but keep in mind the texture might vary slightly from the classic.
Can I prepare the batter ahead of time?
It’s best to mix and bake the batter fresh for best texture. If you must prepare in advance, combine the dry ingredients and slice veggies separately, then mix everything together just before baking.
What is the best way to slice the vegetables?
Thin, uniform strips are ideal so that they cook evenly and meld well with the batter. Whether you use a knife or mandoline, aim for consistent thickness for perfect results.
Is olive oil essential to this recipe?
Yes, olive oil is crucial both inside the batter and for drizzling on top—it brings richness and helps develop the wonderful crispy crust you want in an Italian Bell Pepper and Onion Scarpaccia Recipe.
Final Thoughts
I promise once you try this Italian Bell Pepper and Onion Scarpaccia Recipe, it will quickly become one of your go-to favorites. The simplicity of its ingredients combined with the wonderfully satisfying textures and flavors makes it a true crowd-pleaser. Whether you’re cooking for family or entertaining friends, this dish is sure to invite smiles and second helpings. So go ahead, gather your ingredients, and bring a tasty slice of Italy into your kitchen!
Print
Italian Bell Pepper and Onion Scarpaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Bell Pepper and Onion Scarpaccia is a rustic, savory vegetable flatbread featuring thinly sliced red onions and bell peppers mixed into a flavorful cornmeal and flour batter. Baked until crisp and golden, it’s a perfect appetizer or light meal inspired by traditional Italian peasant cooking.
Ingredients
Dry Ingredients
- 1 1/3 cups plus 2 tablespoons all-purpose flour
- 5 tablespoons cornmeal, plus more for dusting
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Vegetables
- 5 small or 2 large red onions, cut into thin strips
- 2 large bell peppers (any color), cut into thin strips
Others
- 3/4 cup water
- Olive oil, to taste (for drizzling)
Instructions
- Prepare the Baking Pan: Preheat your oven to 390°F (200°C). Line a large baking pan with parchment paper and sprinkle it lightly with extra cornmeal to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, and dried thyme. Season with kosher salt and freshly cracked black pepper evenly throughout the mixture.
- Add Vegetables: Incorporate the thinly sliced red onions and bell peppers into the dry mixture, tossing carefully so the vegetables are well coated in the flour and cornmeal blend.
- Form the Batter: Gradually pour in the water while mixing continuously until you form a thick, cohesive batter that holds the vegetables uniformly.
- Spread the Batter: Transfer the batter onto the prepared baking pan. Spread and gently pat it into a thin, even layer, ensuring uniform thickness for consistent baking.
- Finish the Top: Drizzle the top generously with olive oil and sprinkle with additional salt and a light dusting of cornmeal to add texture to the crust.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes or until the top is beautifully golden brown and the edges are crisped.
- Cool and Serve: Remove the scarpaccia from the oven and let it cool for at least 15 minutes. Slice into pieces and serve warm or at room temperature.
Notes
- Use parchment paper and cornmeal on the baking pan to prevent sticking and help create a crispy crust.
- Feel free to use bell peppers of any color to suit your preference or seasonal availability.
- Allowing the scarpaccia to cool slightly before slicing helps it hold its shape better.
- Olive oil drizzle before baking adds flavor and helps brown the crust beautifully.
- This dish can be served as an appetizer, snack, or light lunch.
