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Italian Bell Pepper and Onion Scarpaccia Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 41 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 65-75 minutes
  • Yield: 4 to 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Italian Bell Pepper and Onion Scarpaccia is a savory vegetable-based flatbread baked to golden perfection. This rustic Tuscan dish features thinly sliced red onions and colorful bell peppers suspended in a seasoned cornmeal and all-purpose flour batter, baked until crisp on the edges and tender inside. Perfect as a light main course or an appetizer, it offers vibrant flavors and a delightful texture with a crispy top and soft vegetable medley.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 390°F (200°C). Line a large baking pan with parchment paper and sprinkle it lightly with additional cornmeal to prevent sticking and add texture. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, and dried thyme. Season the mixture evenly with kosher salt and freshly cracked black pepper to enhance the flavor.
  3. Combine Vegetables: Add the thinly sliced red onions and bell peppers into the dry mixture. Toss gently but thoroughly until the vegetables are well coated with the flour and cornmeal blend.
  4. Add Water: Gradually pour in the water while mixing continuously to create a thick, cohesive batter that holds the vegetables evenly.
  5. Spread Batter: Transfer the batter onto the prepared pan. Using a spatula or your hands, spread and gently pat it into a thin, uniform layer ensuring even thickness throughout for consistent baking.
  6. Drizzle Olive Oil and Season: Drizzle the top generously with olive oil to encourage browning and a crispy crust. Sprinkle additional salt and a light dusting of cornmeal over the top for extra texture and flavor.
  7. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes until the top is golden brown and edges appear crisp and slightly caramelized.
  8. Cool and Serve: Remove from the oven and let cool for at least 15 minutes. Slice into pieces and serve warm or at room temperature as a delicious appetizer or light main dish.

Notes

  • For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend appropriate for baking.
  • The type and color of bell peppers can be varied to add different flavors and colors to the dish.
  • Letting the scarpaccia cool slightly helps it set and improves slicing without crumbling.
  • Extra olive oil can be drizzled on top before serving for added richness.
  • This dish pairs well with a green salad or a light tomato-based side.

Find it online: https://slsrecipes.com/italian-bell-pepper-and-onion-scarpaccia-recipe-2/