Italian Bell Pepper and Onion (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/3 cups plus 2 tablespoons all-purpose flour
02 -
5 tablespoons cornmeal, plus more for dusting
03 -
1 teaspoon dried thyme
→ Vegetables
04 -
5 small or 2 large red onions, cut into thin strips
05 -
2 large bell peppers, any color, cut into thin strips
→ Other Ingredients
06 -
3/4 cup water
07 -
Kosher salt and freshly cracked black pepper, to taste
08 -
Olive oil, to taste
# Instructions:
01 -
Preheat oven to 390°F and line a large baking pan with parchment paper. Sprinkle the parchment with some cornmeal and set aside.
02 -
In a bowl, whisk together the all-purpose flour, cornmeal, and dried thyme. Season with salt and freshly cracked black pepper to taste.
03 -
Add the sliced onions and bell peppers into the dry mixture, tossing to combine evenly.
04 -
Gradually add the water to the mixture while stirring until a thick batter forms.
05 -
Spread the batter evenly onto the prepared baking pan, patting it into a thin, uniform layer.
06 -
Drizzle the top of the batter with olive oil, sprinkle with additional salt and cornmeal. Bake in the oven for 50 to 60 minutes, or until golden brown on top.
07 -
Allow the scarpaccia to cool for 15 minutes before slicing and serving.
# Notes:
01 -
For the best texture, ensure the batter is spread thinly and evenly before baking.
02 -
Scarpaccia pairs well with a fresh salad or as a standalone snack.