Ingredients
- 3 bell peppers (mixed colors), thinly sliced
- 2 medium onions, thinly sliced
- 1 cup all-purpose flour
- 3/4 cup water
- 1/4 cup olive oil (plus extra for drizzling)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or thyme
Instructions
- Preheat your oven to 200°C (400°F) and lightly oil a baking sheet or pan.
- In a large pan, sauté the sliced onions in a bit of olive oil over medium heat until soft and lightly caramelized. Add the bell peppers and cook for another 5–7 minutes until slightly tender. Let cool.
- In a mixing bowl, whisk together the flour, water, olive oil, salt, pepper, and herbs until you get a smooth, thin batter.
- Stir in the cooked peppers and onions, along with the grated Parmesan cheese. Mix until everything is well coated.
- Pour the mixture onto the prepared baking sheet and spread it thinly and evenly (this is key for that authentic texture).
- Drizzle a little extra olive oil on top.
- Bake for 30–40 minutes, or until the edges are crispy and golden brown.
- Let it cool slightly, then slice into squares or strips and serve warm or at room temperature.
Tips
- Slice the vegetables very thin for the best texture.
- For extra flavor, add a few anchovies or olives to the batter.
- Use a large pan to keep the layer thin—this is what gives scarpaccia its signature crispiness.
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