Italian Bell Pepper and Onion

This Italian bell pepper and onion scarpaccia transforms simple ingredients into a delightful cross between a flatbread, tart, and crispy chip. The savory vegetable-studded creation brings rustic Italian flavors to your table with minimal effort but maximum impact.

I discovered scarpaccia while traveling through Tuscany and immediately fell in love with how such humble ingredients create something so distinctly flavorful. When I recreated it at home, even my vegetable-skeptical nephew asked for seconds.

• All purpose flour: Forms the base of this flatbread giving it structure while remaining tender
• Cornmeal: Adds a pleasant subtle crunch and traditional rustic quality; look for medium grind for best texture
• Dried thyme: Infuses gentle herbal notes throughout the batter; fresh can be substituted if available
• Red onions: Provide sweetness when cooked; the smaller variety offers more concentrated flavor
• Bell peppers: Bring color and mild sweetness; mix colors for visual appeal
• Water: Binds everything together; use cold water for best results
• Kosher salt: Enhances all flavors and creates perfect seasoning
• Freshly cracked black pepper: Adds slight heat and complexity
• Olive oil: Contributes richness and helps create the golden crust; use good-quality oil for best flavor

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 390°F. This specific temperature achieves the perfect balance between properly cooking the vegetables and creating a golden exterior. While waiting, line your largest baking pan with parchment paper. The parchment prevents sticking and makes removal effortless. Sprinkle cornmeal across the parchment, which acts as tiny ball bearings preventing the batter from adhering.

Create the Base Mixture:

In a spacious bowl, combine flour, cornmeal, and dried thyme, whisking thoroughly to distribute the herbs evenly. Season generously with salt and freshly cracked pepper. The seasoning at this stage is crucial as it flavors the entire base of your scarpaccia.

Incorporate the Vegetables:

Add your thinly sliced onions and bell peppers to the dry mixture. Use your hands or a flexible spatula to toss everything together, ensuring each vegetable piece gets a light coating of the flour mixture. This coating helps the vegetables integrate properly with the batter rather than sinking to the bottom.

Form the Batter:

Gradually pour water into your vegetable and flour mixture while stirring. Add just enough water to create a thick batter that resembles a very wet dough. It should be spreadable but not runny. This consistency ensures your scarpaccia has the perfect texture when baked.

Spread and Form:

Transfer your batter to the prepared baking sheet and use dampened hands or a spatula to gently spread it into an even layer about 1/4 inch thick. Press down slightly to create a uniform thickness throughout. The thinness is key to achieving the characteristic crispness of authentic scarpaccia.

Add Final Touches:

Drizzle olive oil generously over the surface of your batter. This creates a beautiful golden crust during baking. Sprinkle additional salt and cornmeal on top for extra texture and seasoning. These final touches elevate the visual appeal and flavor complexity.

Bake to Perfection:

Place your scarpaccia in the preheated oven and bake for 50 to 60 minutes until the top becomes beautifully golden brown and the edges crisp up. The extended baking time allows the vegetables to caramelize and develop deep flavor while the base cooks through completely.

Rest Before Serving:

Allow your baked scarpaccia to rest on the baking sheet for 15 minutes before slicing. This resting period lets the structure set and makes for cleaner slices. Cut into squares or rectangles depending on whether you're serving as an appetizer or side dish.

The red onions are truly the hero ingredient in scarpaccia. When I visited the coastal region of Tuscany where this dish originates, a local nonna explained that the sweetness developed from slowly baking the onions is what transforms this simple flatbread into something extraordinary. My family now anticipates this dish whenever bell peppers are abundant in our garden.

Regional Variations

Scarpaccia originates from the Tuscan coast of Italy, particularly the Versilia area. Depending on the specific town, you might find slightly different versions. In some coastal areas, zucchini replaces bell peppers, while inland versions might include herbs like rosemary or basil. The name "scarpaccia" roughly translates to "old shoe" in Italian, referring to its rustic, flat appearance. This humble dish represents the Italian genius for transforming ordinary ingredients into extraordinary meals through simple, thoughtful preparation.

Serving Suggestions

Scarpaccia shines as part of an antipasti spread alongside olives, cheese, and cured meats. For a complete meal, serve warm squares alongside a simple arugula salad dressed with lemon and olive oil. The slight sweetness from the caramelized vegetables also pairs beautifully with roasted meats or grilled fish. In Italy, locals often enjoy it as street food, eaten at room temperature while strolling through markets. For an elevated presentation, top with a few fresh basil leaves and a light drizzle of your best olive oil just before serving.

Make Ahead and Storage

Prepare the vegetable and flour mixture up to four hours ahead and refrigerate until ready to bake. Once baked, scarpaccia keeps well at room temperature for one day, making it perfect for entertaining. Refrigerate leftovers for up to three days in an airtight container. To restore crispness, reheat in a 350°F oven for 5 to 10 minutes. While freezing is possible, the texture suffers slightly upon thawing. For best results when serving guests, bake fresh and allow to cool just slightly before serving to experience the perfect balance of crisp exterior and tender interior.

Variations to Try

The scarpaccia format invites endless creativity. Try swapping vegetables based on seasonal availability. In summer, add thinly sliced zucchini and cherry tomatoes. Fall versions benefit from butternut squash ribbons and sage. For added richness, sprinkle with grated Parmesan before baking. A handful of pitted olives or capers adds Mediterranean flair. For a breakfast version, create wells in the batter before baking and crack eggs into them during the last 10 minutes of cooking time. The adaptability of this recipe makes it a valuable addition to any home cook's repertoire.

Frequently Asked Questions

→ What is scarpaccia?

Scarpaccia is a traditional Italian dish that combines elements of a flatbread, tart, and crispy chip, often made with fresh, seasonal ingredients like vegetables and herbs.

→ Can I use different vegetables for this recipe?

Yes, you can substitute the bell peppers and onions with other vegetables such as zucchini, squash, or cherry tomatoes, depending on your preference.

→ How should I serve this dish?

This scarpaccia can be served as a snack, appetizer, or side dish. It pairs well with soups, salads, or a light Italian meal.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to a day before baking. Once baked, the scarpaccia can be enjoyed at room temperature or re-warmed.

→ What is the texture of scarpaccia?

Scarpaccia features a crisp and slightly chewy texture, with a golden exterior thanks to the olive oil and cornmeal dusting.