A golden, crisp Italian Bell Pepper and Onion Scarpaccia made with flour, cornmeal, red onions, bell peppers, thyme, and olive oil.
The first time I ate scarpaccia, I didn’t even know what I was eating. I was in Lucca, hot and half-lost, trying to figure out if I had the energy to keep walking or if I should just park it somewhere and order… anything. A tiny sign outside a café said “Scarpaccia” in chalky, slightly wobbly handwriting, which felt promising. I had no clue what it meant, but hey — I was starving and feeling adventurous.
What showed up looked kind of like a flat pancake, or a frittata with no eggs? But man — it was crisp on the edges, soft in the middle, loaded with veggies, and absolutely singing with olive oil and thyme. Not fancy. Just really, really good.
When I got home, I googled the name (because of course I forgot to ask the waiter) and landed on a bunch of regional recipes — some sweet, some savory. The version I’d had was definitely savory, and that’s what this recipe is based on.
It’s simple. A little messy. And 100% the kind of thing you’ll make once and then crave forever.
Why You’ll Love This Italian Bell Pepper and Onion Scarpaccia Recipe?
Here’s the thing: scarpaccia isn’t trying to be trendy. It’s not gluten-free or packed with superfoods (unless onions count, which… maybe?). But it does hit that magic combo of:
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crispy edges
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tender veggies
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herby, salty, just-the-right-amount-of-oil comfort
You know that feeling when you think, “I just need something simple and satisfying”? Yeah. This is that.
Also, it looks kinda impressive — like the kind of thing you’d bring to a backyard dinner party and say, “Oh, it’s just something I threw together,” while silently glowing with pride.
Ingredient Notes:
One of the things I love about scarpaccia? It’s not picky. Most of this you’ve probably already got hanging out in your kitchen.
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All-purpose flour (1⅓ cups + 2 tbsp): Nothing fancy. Just the structure.
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Cornmeal (5 tbsp, plus a bit for dusting): For texture. You want those crispy bits. Don’t skip this.
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Dried thyme (1 tsp): Or fresh if your windowsill herb garden is still alive. Mine’s… not.
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Red onions (5 small or 2 large): The sweetness here matters. Don’t use white onions unless you have to.
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Bell peppers (2 large): Red or yellow are best — that hint of sweetness shines through.
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Water (¾ cup): This turns everything into a batter. Easy.
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Kosher salt + black pepper: Season with your heart.
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Olive oil: The real MVP. Drizzle it on like it’s your last bottle.
If you’re thinking “Wait, no cheese?” — I know. It feels like it needs cheese. But trust me, once you bite into that golden crust, you’ll see why it works just the way it is.
How To Make Italian Bell Pepper and Onion Scarpaccia?
Step 1: Set the Scene
Preheat your oven to 390°F (yes, weird number — just go with it). Line a baking sheet with parchment paper. Sprinkle a little cornmeal over the parchment. It’s not just for non-stick reasons — it adds crunch and flavor. Don’t skip it.
Step 2: Dry Mix First
In a big mixing bowl, whisk together your flour, cornmeal, thyme, salt, and pepper. It should smell vaguely like you’re about to bake bread but with a Mediterranean twist.
Step 3: Add the Veggies
Dump in your sliced onions and peppers. I know, it looks like too much veg. It’s not. Toss them until they’re coated in the flour mix. It’ll feel weirdly dry. Keep going.
Step 4: Slowly Add Water
Pour in the water gradually while stirring. You’re not making soup here — just enough for the batter to come together. It’ll be thick, almost lumpy. Embrace the ugly.
Step 5: Flatten That Batter
Spread the mix onto your baking sheet in a thin, even layer. Use your hands or the back of a spoon. Don’t overthink it. Uneven edges are welcome here. Rustic = real.
Want To Save This Recipe?
Step 6: Olive Oil Time
Drizzle olive oil over the top like you’re in an Italian commercial. Then sprinkle on another pinch of salt and some extra cornmeal for bonus texture.
Step 7: Bake and Chill (Literally)
Bake for 50 to 60 minutes, or until the top is golden and the edges have that “I’m gonna be crunchy” look. Let it cool for at least 15 minutes before slicing. It sets better, and you’ll be less likely to burn your fingers stealing a corner piece.
Storage Options:
Let’s say, hypothetically, that you don’t eat it all in one sitting.
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Fridge: Wrap it up or store in a container. It’ll keep for about 3 days.
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Reheat: Pop slices into a hot skillet or toaster oven to bring back the crisp.
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Cold snack status: Honestly? I love it cold, straight from the fridge. Late-night fridge scarpaccia is elite.
Variations and Substitutions:
This dish is super forgiving. Here are some ways I’ve switched it up — sometimes out of creativity, sometimes out of desperation:
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Add thinly sliced zucchini (classic in many Tuscan versions)
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Switch herbs – rosemary and basil both work great
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Toss in some red pepper flakes if you like a little kick
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Try with leeks or shallots for a fancy onion swap
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Make it gluten-free – use your favorite GF all-purpose blend and double-check your cornmeal
Still comes out great. Every. Single. Time.
What to Serve with Italian Bell Pepper and Onion Scarpaccia?
This Italian Bell Pepper and Onion Scarpaccia is a team player. You can dress it up or just snack on it solo.
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With salad and wine? Yes, and yes.
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Next to grilled fish or chicken? Absolutely.
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As an appetizer cut into squares for a party spread? A+.
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With a fried egg on top for brunch? Now you’re talking.
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Straight out of the pan while standing at the stove? Highly recommended.
Frequently Asked Questions:
Wait, what is scarpaccia?
It’s kind of a cross between a savory pancake and a crispy flatbread. It’s regional to Tuscany, and the name loosely translates to “bad shoe,” apparently because of how flat and thin it is. Go figure.
Can I prep it ahead?
Totally. You can mix the batter and bake later, or bake the whole thing and reheat slices when needed.
Can I freeze it?
You can, but honestly, it’s best fresh or within a couple days. The texture’s the whole point.
If I’m being honest, the first time I made scarpaccia at home, I figured it’d be a one-and-done deal. A “fun experiment” with flour and veggies.
But it stuck with me. Not just the taste — which is totally addictive — but the whole vibe of it. Simple, rustic, unpretentious. The kind of thing you’d make with what you had, throw in the oven, and share around a table with mismatched chairs and loud stories.
It’s the kind of food that makes you feel like maybe, just maybe, life isn’t as complicated as we make it.
If you try this Italian Bell Pepper and Onion Scarpaccia, let me know. Did you tweak it? Top it with cheese? Eat it all straight from the tray? No judgment.
Can’t wait to hear how it turns out.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Bell Pepper and Onion Scarpaccia
Ingredients
- 1⅓ cups + 2 tablespoons all-purpose flour
- 5 tablespoons cornmeal plus additional for dusting
- 1 teaspoon dried thyme
- 5 small or 2 large red onions thinly sliced
- 2 large bell peppers any color, thinly sliced
- ¾ cup water
- Kosher salt to taste
- Freshly ground black pepper to taste
- Olive oil for drizzling
Instructions
Preheat the Oven:
- Preheat the oven to 390°F (200°C). Line a large baking sheet with parchment paper and sprinkle lightly with cornmeal to prevent sticking and enhance texture.
Prepare the Dry Mixture:
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, and dried thyme. Season the mixture with a generous pinch of kosher salt and a few grinds of black pepper.
Incorporate the Vegetables:
- Add the sliced red onions and bell peppers to the flour mixture. Toss until the vegetables are evenly coated with the dry ingredients.
Add Water to Form the Batter:
- Gradually pour in the water while stirring until a thick, cohesive batter forms. The batter should be heavy enough to hold the vegetables together but not overly dry.
Spread the Batter:
- Transfer the mixture onto the prepared baking sheet. Use a spatula or your hands to spread it into a thin, even layer, approximately ½ inch thick. Press gently to ensure consistent thickness throughout.
Top with Olive Oil and Cornmeal:
- Drizzle olive oil evenly over the surface of the batter. Sprinkle a light dusting of cornmeal and an additional pinch of salt for extra crispness and flavor.
Bake:
- Place the tray in the oven and bake for 50 to 60 minutes, or until the top is golden brown and the edges are crisp.
Cool and Serve:
- Allow the scarpaccia to cool for 15 minutes before slicing. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
