Italian Bell Pepper and Onion Scarpaccia
This rustic Tuscan-style savory tart blends sweet onions and vibrant bell peppers into a crisp-edged, golden flatbread. Cornmeal adds just the right bite, while olive oil and herbs give it a Mediterranean flair. A delightful side or light main!
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
Scarpaccia can be enjoyed on its own, or served with a green salad or a bowl of soup. Leftovers reheat beautifully in a hot oven or skillet.
Nutrition
Calories: 210kcal
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