If you’ve ever dreamed of a rustic, hearty dish that bursts with vibrant flavors and satisfying textures, the Italian Bell Pepper and Onion Scarpaccia Recipe is your new best friend. This savory baked pancake is a beautiful marriage of sweet red onions and colorful bell peppers enveloped in a golden, cornmeal-speckled batter that crisps up just right. Whether you’re feeding family or entertaining friends, this dish shines as both a delicious snack and a versatile meal. It’s simple, comforting, and utterly irresistible—the perfect way to bring a touch of Italy’s sun-kissed charm right onto your table.
Ingredients You’ll Need
Getting the best out of this Italian Bell Pepper and Onion Scarpaccia Recipe calls for just a handful of straightforward ingredients. Each one plays a key role in building the iconic crispy crust, rich flavor, and lovely texture that make this dish so memorable.
- 1 1/3 cups plus 2 tablespoons all-purpose flour: Provides structure and a tender crumb to the scarpaccia.
- 5 tablespoons cornmeal, plus more for dusting: Adds a delightful crunch and rustic texture on the crust.
- 1 teaspoon dried thyme: Infuses the batter with earthy, slightly floral warmth.
- Kosher salt and freshly cracked black pepper, to taste: Essential for seasoning and enhancing the natural sweetness of the vegetables.
- Olive oil, to taste: Drizzled generously for a luscious finish and extra crispness.
- 5 small or 2 large red onions, cut into thin strips: Brings natural sweetness and a mellow depth.
- 2 large bell peppers (any color), cut into thin strips: Adds vibrant color and a juicy crunch, balancing the onions perfectly.
- 3/4 cup water: Binds everything together into a thick batter perfect for baking.
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). Line a large baking pan with parchment paper, then lightly dust it with extra cornmeal. This small step ensures your scarpaccia won’t stick and builds that crave-worthy crunchy base we all love.
Step 2: Mix Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, cornmeal, and dried thyme. Then season with kosher salt and freshly cracked black pepper. This fragrant and seasoned mix is the foundation for capturing the bold flavors of the veggies.
Step 3: Add Vegetables
Gently toss the thinly sliced red onions and bell peppers into the flour mixture. Take your time coating every strip—it’s this step that ensures the veggies meld beautifully into the batter and distribute flavor evenly throughout the scarpaccia.
Step 4: Form the Batter
Slowly pour the water into the bowl with the dry ingredients and vegetables, stirring continuously. The goal is to create a thick, cohesive batter that holds all those delicious veggies together like a warm Italian hug.
Step 5: Spread the Batter
Transfer this vibrant batter onto your prepared pan. Using a spatula or your hands, spread and gently pat it into a thin, even layer. Uniform thickness is key to achieving that perfect balance of crispy edges and tender center.
Step 6: Finish the Top
Drizzle the surface generously with olive oil, and sprinkle with a bit more salt and some extra cornmeal. This finishing touch adds a golden crispness and a lovely crunch when baked.
Step 7: Bake
Pop the pan into your preheated oven and bake for 50 to 60 minutes. The scarpaccia is ready when the top turns a gorgeous golden brown and the edges crisp up invitingly. This slow bake allows the flavors to intensify and textures to perfect.
Step 8: Cool and Serve
Once out of the oven, give it at least 15 minutes to cool slightly. This resting period helps the flavors set and makes slicing easier. Serve warm or at room temperature, and watch how everyone’s face lights up after the first bite!
How to Serve Italian Bell Pepper and Onion Scarpaccia Recipe
Garnishes
While this Italian Bell Pepper and Onion Scarpaccia Recipe is fantastic on its own, a sprinkle of freshly chopped parsley or a few cracks of black pepper on top takes it to the next level. For extra flair, a light drizzle of good-quality balsamic vinegar or a smear of ricotta can beautifully complement the earthy flavors.
Side Dishes
Think of this scarpaccia as a star or a supportive side. Pair it with a crisp green salad tossed with lemon vinaigrette for fresh contrast, or serve alongside a bowl of warm, fragrant tomato soup. It also works wonderfully with antipasti platters featuring cured meats and olives for an authentic Italian experience.
Creative Ways to Present
Slice the scarpaccia into wedges like a pizza for casual sharing at a casual gathering. For a party, cut it into small squares or fingers for perfect bite-sized appetizers. You can even top each piece with a spoonful of vegan pesto or a sprinkle of grated Parmesan to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover scarpaccia keeps wonderfully in an airtight container in the fridge for up to 3 days. Its flavors often deepen overnight, so don’t hesitate to make it ahead of time for easy, flavorful meals or snacks.
Freezing
If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and foil. Freeze for up to 1 month. Just thaw overnight in the fridge before reheating, ensuring you keep that delightful texture intact.
Reheating
To bring your Italian Bell Pepper and Onion Scarpaccia Recipe back to life, reheat it in a preheated oven at 350°F (175°C) for about 10 to 15 minutes. This method crisps the edges nicely without drying out the bak.
FAQs
Can I use other vegetables instead of bell peppers and onions?
Absolutely! Feel free to experiment with vegetables like zucchini, eggplant, or even cherry tomatoes. Keep them thinly sliced to ensure they cook evenly.
Is this recipe gluten-free?
Not as written, because it uses all-purpose flour. However, you can substitute a gluten-free all-purpose blend and ensure your cornmeal is certified gluten-free for a similar result.
Can I make this recipe vegan?
This recipe is naturally vegan since it contains no dairy or eggs. Just be sure to use olive oil and check your cornmeal brand if you’re strict about packaged ingredients.
How thick should I spread the batter?
A thin, even layer about 1/4 inch thick works best. Thicker layers might become doughy inside, while thinner ones crisp up nicely and cook evenly.
What is the best way to enjoy scarpaccia: warm or cold?
Both ways are delicious! Warm slices bring out the roasted flavor and soft crumb, while room temperature slices highlight the contrast between the crisp edges and tender interior.
Final Thoughts
There’s something truly special about the Italian Bell Pepper and Onion Scarpaccia Recipe that makes it a cherished dish to have in your culinary rotation. It’s approachable yet impressive, rustic yet refined, and bursting with vibrant flavors that feel like sunshine on a plate. Whether you’re a seasoned cook or a kitchen newbie, this recipe invites you to savor simple ingredients turned into something wonderfully comforting. So grab your ingredients, preheat that oven, and prepare to fall in love with this unforgettable Italian classic!
Print
Italian Bell Pepper and Onion Scarpaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Bell Pepper and Onion Scarpaccia is a rustic Tuscan vegetable flatbread bursting with sweet caramelized onions and colorful bell peppers, bound together with a thyme-infused cornmeal and flour batter. Baked until golden and crispy, this savory dish can be enjoyed warm or at room temperature, making it perfect for a flavorful appetizer or light meal.
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
Liquids
- 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 lightly sprinkle the surface with extra cornmeal to prevent sticking. Set the pan aside.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornmeal, and dried thyme. Season with kosher salt and freshly cracked black pepper to your taste, ensuring an even distribution of seasoning throughout the mixture.
- Add Vegetables: Add the thinly sliced red onions and bell peppers to the dry ingredients. Toss everything together until the vegetables are well coated with the flour and cornmeal mixture.
- Form the Batter: Gradually pour in the water while stirring continuously, combining all ingredients into a thick, cohesive batter that evenly holds the vegetables together.
- Spread the Batter: Transfer the batter and vegetable mixture onto the prepared baking pan. Spread and gently pat it out evenly into a thin, uniform layer to ensure consistent baking.
- Finish the Top: Drizzle olive oil generously over the top of the batter. Sprinkle a little more kosher salt and dust lightly with cornmeal to add a nice texture once baked.
- Bake: Place the baking pan in the preheated oven and bake for 50 to 60 minutes, or until the top turns golden brown and the edges become crisp and firm.
- Cool and Serve: Remove from the oven and allow the scarpaccia to cool for at least 15 minutes. Slice into pieces and serve warm or at room temperature as an appetizer or light meal.
Notes
- Use parchment paper and cornmeal to prevent sticking and ensure easy removal from the pan.
- Feel free to experiment with bell pepper colors for a visually appealing dish.
- The dish can be served warm or at room temperature, making it ideal for picnics or make-ahead meals.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
