Italian Bell Pepper and Onion Scarpaccia
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Golden, crispy, and delightfully crunchy with a soft, slightly sweet interior—there’s nothing quite like freshly baked scarpaccia. Though its roots lie in Italy, it doesn’t belong to the famous Neapolitan tradition that dominates American perceptions of Italian cuisine. Instead, this rustic delight hails from Tuscany’s sun-soaked coastline, transforming simple vegetables into an irresistible, snackable treat.
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Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/3 cups + 2 tbsp |
| Cornmeal (plus extra for dusting) | 5 tbsp |
| Dried thyme | 1 tsp |
| Red onions (thinly sliced) | 5 small or 2 large |
| Bell peppers (any color, thinly sliced) | 2 large |
| Water | 3/4 cup |
| Kosher salt & freshly cracked black pepper | To taste |
| Olive oil | To taste |
Preparation
- Preheat the oven to 390°F. Line a large baking pan with parchment paper, sprinkle with cornmeal, and set aside.
- In a mixing bowl, whisk together the flour, cornmeal, and thyme. Season with salt and pepper.
- Add the sliced onions and bell peppers, tossing to combine evenly.
- Gradually stir in the water until a thick batter forms.
- Spread the batter onto the prepared pan, pressing it into a uniform thin layer.
- Drizzle the top with olive oil, a sprinkle of salt, and a dusting of cornmeal.
- Bake for 50–60 minutes, or until golden brown and crisp on top.
- Allow it to cool for 15 minutes before slicing and serving.
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