Scarpaccia Recipe

Activate and mix

In a large mixing bowl combine 1.25 cups warm water (about 100–110°F / 38–43°C) with 1/2 tsp sugar and 1 tsp instant yeast. Let sit 5 minutes until slightly foamy. Add 2.5 cups all-purpose flour, 1/2 cup yellow cornmeal, 1.5 tsp salt and 2 tbs olive oil.

Knead

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (Alternatively use a stand mixer with dough hook for 4–5 minutes.)

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

After the rise, gently deflate the dough and press or roll it into a 10x14-inch rectangle (or size to fit your baking sheet) on a lightly oiled baking sheet. Using your fingertips, dimple the dough lightly to make room for toppings. Let rest 15 minutes while you prepare the topping and batter.

Prepare onions

Peel and thinly slice the yellow onion. Heat 2 tbs olive oil in a skillet over medium heat, add the sliced onion and a pinch of salt. Sauté until softened and lightly caramelized, about 12–15 minutes. Remove from heat and cool slightly.

Prep zucchini flowers

Gently open each zucchini flower, remove and discard pistil if present, check for insects, and pat dry. If flowers are large, tear a few in half so they lie flat on the dough.

Make custard-style batter

In a bowl whisk together 2 eggs and 1/2 cup milk until combined. Whisk in 1/2 cup flour until smooth, then add 1/2 cup grated Pecorino or Parmesan, 1 tsp salt, 1/2 tsp black pepper and 1 tsp fresh thyme leaves if using. The batter should be a loose pourable consistency; if too thick add 1–2 tbs additional milk.

Assemble on dough

Evenly scatter the sautéed onions over the rested dough. Arrange zucchini flowers across the top, pressing them gently into the dough. Pour the batter evenly over the dough, aiming to coat onions and settle around flowers without completely submerging them. Drizzle 1–2 tbs extra-virgin olive oil over the surface.

Bake

Preheat oven to 450°F (230°C) with a rack in the middle. Bake the scarpaccia on the baking sheet for 12–18 minutes, until the edges are golden brown, the batter is set and a toothpick inserted in the thickest part comes out clean. If the crust is browning too quickly, lower the oven to 425°F (220°C) and tent loosely with foil.

Rest and season

Remove from oven and let cool 5 minutes. Sprinkle with flaky sea salt (about 1/2 tsp) and a little freshly ground black pepper. Drizzle remaining olive oil (if any) and scatter chopped basil or parsley over the top.

Slice and serve

Cut into squares or wedges and serve warm or at room temperature. Scarpaccia is best eaten the same day but will keep refrigerated for 1–2 days; reheat briefly to revive texture.