Italian Bell Pepper and Onion Scarpaccia
A rustic Tuscan dish made with red onions, bell peppers, cornmeal, flour, and thyme. This savory flatbread is crisp on the edges and soft in the center—perfect as a side dish or appetizer.
6 Servings
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
To prepare this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking (preferably one with xanthan gum or a similar binder). Ensure your cornmeal is certified gluten-free to avoid cross-contamination.