Description
A savory Italian Bell Pepper and Onion Scarpaccia that’s crisp on the edges, tender inside, and loaded with sweet caramelized onions and roasted bell peppers. This Tuscan-inspired flatbread is perfect for brunch, lunch, or a comforting appetizer. Vegetarian, easy to make, and full of rustic flavor.
Ingredients
1 tablespoon olive oil
2 medium onions, thinly sliced
3 bell peppers (mixed colors), sliced
1 cup all-purpose flour
1/2 cup fine ground cornmeal
1 teaspoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 1/4 cups water
2 tablespoons olive oil (for batter)
1 tablespoon fresh thyme or rosemary, chopped
1 tablespoon olive oil (for drizzling on top)
Instructions
1. Slice bell peppers into strips and onions into half-moons. Sauté in olive oil over medium heat until soft and slightly caramelized. Set aside.
2. In a large bowl, mix flour, cornmeal, baking powder, salt, and pepper.
3. Gradually add water and 2 tablespoons olive oil, whisking to form a smooth batter.
4. Fold sautéed vegetables and chopped herbs into the batter. Let rest for 10 minutes.
5. Preheat oven to 400°F (200°C). Grease a baking dish or cast iron skillet.
6. Pour in the mixture and spread evenly. Drizzle remaining olive oil over the top.
7. Bake for 30–40 minutes, until golden and crisp around the edges.
8. Let cool slightly before slicing and serving warm or at room temperature.
Notes
Use a mix of red, yellow, and orange bell peppers for a sweeter flavor.
This dish tastes even better after resting for a few hours.
You can add a sprinkle of parmesan on top before baking for extra depth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 4g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg