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
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
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.
