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A rustic, savory snack that feels like home—even if you’ve never been to Tuscany.
Let me tell you something: if you’ve never had scarpaccia, you’re in for a treat that tastes like a hug from your Italian auntie… even if you don’t have one.
The first time I made this, I was staring at a bowl of slightly wrinkled bell peppers, a few sad onions, and that half-empty bag of cornmeal you always think you’ll use and never do. I didn’t want soup. I didn’t want another pasta night. I wanted something that felt a little different, but still warm and familiar.
I remembered a recipe a friend once scribbled on the back of a receipt after her summer trip to Italy—scarpaccia. The name’s a mouthful, but it basically means “bad shoe” in Italian. Charming, right? Apparently, it’s named for how flat and rustic it looks. But don’t let the name fool you—this thing is packed with flavor, and it’s downright addictive.
Why You’re Gonna Want This in Your Life
I’ll keep this short, but honestly, if you’re the kind of person who…
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Craves crispy edges and tender middles
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Loves recipes that don’t need a whole lot of measuring or babysitting
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Has way too many onions lying around
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Wants something meatless that’s still deeply satisfying
…then yes, you are in the right place.
It’s kind of like a savory pancake-meets-focaccia situation. Golden, herby, loaded with veggies. You can eat it for lunch, with eggs for breakfast, or straight out of the fridge like a rebel at midnight.
Ingredients You Probably Already Have (and What to Use If You Don’t)
Flour & Cornmeal
All-purpose flour gives you structure, while the cornmeal adds a soft crunch. The ratio here gives it that just-right chew. If you’ve only got coarse cornmeal? That’s okay—your scarpaccia will just be a little more toothsome (and a little more rustic, which no one minds).
Hot tip: Don’t skip the sprinkle of cornmeal on the pan. That’s how you get those chef’s kiss crispy bottoms.
Onions & Bell Peppers
The stars of the show. I like using red onions for their natural sweetness and red/yellow peppers because they caramelize like a dream. But this is not a fussy recipe—use what you’ve got.
Got a lonely green bell pepper? Toss it in. All onions and no peppers? Still good. No one’s judging.
Dried Thyme
Adds just the right amount of earthy depth. You can swap in rosemary, oregano, or even Italian seasoning if you want to wing it.
Olive Oil
Use the good stuff if you can. A drizzle before baking brings everything to life. You’ll taste the difference.
Water, Salt, and Pepper
Simple pantry basics. Don’t overthink ’em. Just season with your heart—but taste the batter to make sure it’s not bland.
How To Make It (In Real-World Terms)
You don’t need any fancy equipment or culinary degree. If you can stir and spread, you’re more than qualified.
1. Preheat Your Oven
Set it to 390°F. Line a baking pan with parchment paper and sprinkle a little cornmeal over the paper. This is your crispy-bottom insurance policy.
2. Mix Up the Dry Stuff
In a big bowl, whisk:
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1⅓ cups + 2 tbsp flour
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5 tbsp cornmeal
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1 tsp dried thyme
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Salt and cracked black pepper (don’t skimp)
3. Add the Veg
Toss in your thinly sliced onions and bell peppers. It’ll look like too many vegetables. Trust me—it’s not. They shrink. They sweeten. It’s all part of the plan.
4. Pour in the Water
About ¾ cup, slowly. Stir it in until you get a sticky, spreadable batter. Not watery. More like thick oatmeal.
If it looks too dry? Add a splash. Too wet? Sprinkle a bit more flour.
5. Spread and Flatten
Spoon the whole mixture onto your prepped pan and press it down into an even layer. Think savory pancake meets veggie pizza. Press it thin, but don’t obsess.
6. The Finishing Touch
Drizzle with olive oil. Sprinkle a little more cornmeal and maybe a pinch of flaky salt if you’re feelin’ fancy.
7. Bake Away
Into the oven it goes for 50–60 minutes. You want it golden and crackly on top, and the edges just starting to pull away from the parchment. Don’t be tempted to pull it early—the magic happens in that last 10 minutes.
8. Cool (Just a Little)
Give it a 15-minute rest before slicing. I know, I know—hard to wait. But it sets up beautifully and slices cleaner after it cools just a touch.
Twists & Tinkerings (Because You’ll Want to Make It Again)
Once you’ve made it once, it’s kinda hard to leave it alone:
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Add a pinch of red pepper flakes if you want a little kick.
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Stir in a handful of fresh herbs if you’ve got ’em (parsley, basil, chives).
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Top with a sprinkle of grated cheese before baking for a crispy, cheesy lid.
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Sub in zucchini ribbons or thin-sliced mushrooms if you’re cleaning out the fridge.
There are no rules. Just good instincts and a hot oven.
Leftovers? Lucky You.
This stuff keeps like a dream:
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Fridge: 3–4 days in a container (if it lasts that long).
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Reheat: Toaster oven is your best friend here—gets it nice and crisp again.
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Cold: Yes. With a swipe of goat cheese or a fried egg? Heavenly.
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Freezer: Wrap individual slices in parchment and freeze. Reheat straight from frozen at 375°F for 10–15 minutes.
Honestly, I think it’s even better the next day. That’s the real Italian magic.
One Last Thing…
There’s something really comforting about this kind of cooking. No timers buzzing, no gadgets blinking—just you, a knife, a bowl, and a baking pan. It’s the kind of dish that doesn’t ask for much, but gives you everything in return.
If you make this scarpaccia (and I really hope you do), tag me or send a little note. I’d love to hear how it turned out—and what kind of vegetables ended up in your version. We all put our own little spin on things, and that’s half the joy of it.
Alright, that’s enough from me. Go get your oven warm. You’ve got something delicious to make
Italian Bell Pepper and Onion Scarpaccia
Ingredients
- 1 1/3 cups all-purpose flour plus 2 tablespoons extra
- 5 tablespoons cornmeal plus more for dusting
- 1 teaspoon dried thyme
- 5 small red onions or 2 large, cut into thin strips
- 2 large bell peppers any color, cut into thin strips
- 3/4 cup water
- Kosher salt to taste
- Black pepper freshly cracked, to taste
- Olive oil to taste, for drizzling
Instructions
- Preheat oven to 390°F. Line a large baking pan with parchment paper, sprinkle with cornmeal, and set aside.
- In a large bowl, whisk together the flour, cornmeal, and dried thyme. Season with kosher salt and freshly cracked black pepper to taste.
- Add the sliced red onions and bell peppers to the bowl. Toss everything together until the vegetables are coated with the dry mixture.
- Slowly pour in the water while mixing until a thick batter forms.
- Spread the batter into the prepared baking pan in an even, thin layer. Press gently to even it out.
- Drizzle the top with olive oil, a pinch of salt, and a dusting of cornmeal.
- Bake for 50 to 60 minutes, or until the top is golden and edges are crisp.
- Let it cool for 15 minutes before slicing. Serve warm or at room temperature.
Notes
Nutrition