Italian Bell Pepper and Onion Scarpaccia

Instructions

1. Prepare the Pan: Preheat your oven to 390°F (200°C). Line a large baking sheet or jelly roll pan with parchment paper. Lightly sprinkle the parchment with cornmeal and set aside.

2. Make the Batter: In a large mixing bowl, whisk together the flour, 5 tablespoons of cornmeal, dried thyme, a generous pinch of salt, and a few cracks of black pepper.

3. Add Vegetables: Add the thinly sliced red onions and bell peppers to the dry ingredients. Use your hands or a spatula to toss until the vegetables are thoroughly and evenly coated.

4. Hydrate the Batter: Pour in the ¾ cup of water and mix until a thick, shaggy batter forms, which will hold the vegetables together.

5. Assemble: Transfer the batter to the prepared pan. Using your hands or a spatula, press and spread the mixture into a thin, even layer, ensuring uniform thickness for even cooking.

6. Add Toppings: Drizzle the top generously with olive oil. Follow with another pinch of salt and a light sprinkling of cornmeal.

7. Bake: Bake for 50 to 60 minutes, or until the top is deeply golden brown, crisp, and the edges are pulling away from the pan.

8. Serve: Let the scarpaccia cool in the pan for at least 15 minutes before slicing it into squares or wedges. This rest time is crucial for it to set and become easier to slice. Serve warm or at room temperature.

Chef’s Notes:

• Thin is In: The name “Scarpaccia” means “old shoe,” referring to its flat, rustic nature. Pressing it thinly is the key to its signature crisp texture.

• Customize: Feel free to add other fresh herbs like rosemary or a pinch of chili flake for heat.

• Storage: Best eaten the day it’s made, but leftovers can be re-crisped in a 350°F (175°C) oven for a few minutes.

Instructions

1. Prepare the Pan: Preheat your oven to 390°F (200°C). Line a large baking sheet or jelly roll pan with parchment paper. Lightly sprinkle the parchment with cornmeal and set aside.

2. Make the Batter: In a large mixing bowl, whisk together the flour, 5 tablespoons of cornmeal, dried thyme, a generous pinch of salt, and a few cracks of black pepper.

3. Add Vegetables: Add the thinly sliced red onions and bell peppers to the dry ingredients. Use your hands or a spatula to toss until the vegetables are thoroughly and evenly coated.

4. Hydrate the Batter: Pour in the ¾ cup of water and mix until a thick, shaggy batter forms, which will hold the vegetables together.

5. Assemble: Transfer the batter to the prepared pan. Using your hands or a spatula, press and spread the mixture into a thin, even layer, ensuring uniform thickness for even cooking.

6. Add Toppings: Drizzle the top generously with olive oil. Follow with another pinch of salt and a light sprinkling of cornmeal.

7. Bake: Bake for 50 to 60 minutes, or until the top is deeply golden brown, crisp, and the edges are pulling away from the pan.

8. Serve: Let the scarpaccia cool in the pan for at least 15 minutes before slicing it into squares or wedges. This rest time is crucial for it to set and become easier to slice. Serve warm or at room temperature.

Chef’s Notes:

• Thin is In: The name “Scarpaccia” means “old shoe,” referring to its flat, rustic nature. Pressing it thinly is the key to its signature crisp texture.

• Customize: Feel free to add other fresh herbs like rosemary or a pinch of chili flake for heat.

• Storage: Best eaten the day it’s made, but leftovers can be re-crisped in a 350°F (175°C) oven for a few minutes.