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
Scale
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.
