Italian Bell Pepper and Onion Scarpaccia

A rustic Tuscan flatbread with crispy edges, tender vegetables, and a custardy interior, scarpaccia is a savory Italian classic. This version features sweet bell peppers and caramelized onions baked into a thin, golden batter—perfect as an appetizer, side, or light meal.

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Ingredients

For the Batter:

• 1 cup (120g) all-purpose flour

• ½ cup (60g) chickpea flour (or sub more all-purpose flour)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried oregano

• 1 ½ cups (360ml) cold water

• 3 tbsp olive oil (plus more for drizzling)

For the Vegetables:

• 1 large red bell pepper, thinly sliced

• 1 large yellow onion, thinly sliced

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped

• ½ tsp red pepper flakes (optional)

• Salt & pepper, to taste

For Serving (Optional):

• Fresh basil leaves

• Grated Parmesan or Pecorino cheese

• Extra olive oil for drizzling

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Instructions

1. Prepare the Vegetables

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Add onions and bell peppers, cooking until soft and slightly caramelized (about 10 mins).

3. Stir in garlic, rosemary, red pepper flakes, salt, and pepper. Cook 1 more minute, then set aside.

2. Make the Batter

1. In a bowl, whisk together flours, salt, pepper, and oregano.

2. Gradually add water and 3 tbsp olive oil, whisking until smooth (should be like thin pancake batter).

3. Let rest 10–15 minutes while oven preheats.

3. Assemble & Bake

1. Preheat oven to 425°F (220°C).

2. Brush a large cast-iron skillet or baking sheet with olive oil.

3. Spread half the batter in the pan, then layer with peppers and onions.

4. Pour remaining batter over the top, letting it seep through.

5. Drizzle with extra olive oil and bake 25–30 minutes, until golden and crisp at the edges.

4. Serve

• Let cool slightly, then slice into squares.

• Garnish with fresh basil, grated cheese, and a drizzle of olive oil.

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Why You’ll Love This

✅ Crispy & custardy – The perfect texture contrast.
✅ Naturally vegetarian (can be made vegan with cheese omitted).
✅ Great for leftovers – Tastes even better the next day!

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Serving Suggestions

🍷 Pair with: A crisp Italian white wine (like Vermentino).
🍽 Serve as:

• An antipasto with olives and cured meats.

• A light lunch with a side salad.

• A picnic or potluck dish (it travels well!).

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Variations to Try

• Zucchini Scarpaccia – Classic Tuscan summer version.

• Tomato & Herb – Add cherry tomatoes and fresh thyme.

• Spicy – Mix in chopped Calabrian chiles.

Would you like a gluten-free version? Let me know! 😊