Scarpaccia is a legendary Tuscan zucchini flatbread: feather-thin, with lacy crisp edges and a tender, juicy center. It comes together without eggs on a simple dough of flour, water, and olive oil, while sharp Parmesan and fragrant herbs give it a bright, unmistakably Italian flavor. It’s an ideal antipasto, a light lunch, or the perfect companion to a glass of wine.
Ingredients
- Zucchini — 800g (1 3/4 lbs)
- Yellow onion — 100g (3.5 oz)
- Garlic — 2 cloves
- All-purpose flour — 150g (1 1/4 cups)
- Parmesan, grated — 60g (2 oz)
- Cold water — 250ml (1 cup)
- Olive oil — 50ml (3 1/2 tbsp)
- Salt — 1 tsp
- Black pepper, ground — 1/2 tsp
- Dried oregano — 1 tsp
- Red pepper flakes — 1/4 tsp (optional)
Step-by-Step Recipe
- Wash the zucchini and slice very thinly into rounds or half-moons. Lightly sprinkle with a pinch of salt, toss, and let stand for 10–15 minutes, then squeeze out the excess moisture well.
- Preheat the oven to 200°C (400°F) with top and bottom heat. Lightly brush a baking sheet or a 30×20 cm (12×8 inch) pan with olive oil, or line it with parchment and brush that as well.
- In a bowl, whisk together the flour, water, 1/2 tsp salt, pepper, oregano, and 30 ml (2 tbsp) of olive oil until smooth and pourable, with the consistency of thin sour cream and no lumps.
- Add the squeezed zucchini, the onion cut into thin slivers, and the garlic finely chopped. Fold in half of the grated Parmesan.
- Pour the mixture into the prepared pan and spread it out evenly. Scatter the remaining Parmesan over the top and lightly drizzle with 1–2 tsp olive oil. If you like, finish with a pinch of red pepper flakes.
- Bake for 30–35 minutes, until the edges are deeply golden and crisp. For an extra-crackly rim, switch on the broiler for the last 2–3 minutes.
- Let the scarpaccia rest for 10 minutes, then gently remove it from the pan, slice, and serve warm or at room temperature.
Serving and Storage
Serve as a standalone appetizer, with yogurt sauce, pesto, or balsamic glaze. Store leftovers in the refrigerator for up to 3 days; reheat in a 180°C (350°F) oven for 8–10 minutes to bring back the crispness.
Nutritional Value (per serving)
| Calories | 218 kcal |
|---|---|
| Protein | 7 g |
| Fat | 12 g |
| Carbohydrates | 22 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 420 mg |
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Tips and Variations
- Thickness is the key to a crisp finish: spread the batter in a thin layer, about 0.7–1 cm (1/3 inch) thick.
- Don’t skip squeezing the zucchini — excess moisture will soften the flatbread.
- Cheese swaps: Pecorino Romano or Grana Padano work well; for a milder flavor, use a mix of Parmesan and mozzarella.
- Gluten-free: use a 1:1 blend of rice flour and corn flour plus 1 tbsp cornstarch.
- Herbs and aroma: thyme, basil, or Italian seasoning can stand in for oregano; add lemon zest for a fresher finish.
- Skillet method: cook over medium heat in an oiled skillet for 8–10 minutes per side, covered, until golden.
Frequently Asked Questions
- Can scarpaccia be made in a skillet?
- Yes. Pour a thin layer of batter into a hot, oiled skillet, cook covered for 8–10 minutes, then flip and cook until golden brown.
- What can I use instead of Parmesan?
- Pecorino, Grana Padano, or a mix of the two are excellent choices. Soft cheeses like mozzarella will add stretch but reduce the crispness, so increase the baking time slightly.
- Can I make it gluten-free?
- Yes, replace the all-purpose flour with a 1:1 blend of rice flour and corn flour, and add 1 tbsp cornstarch for structure. The batter should be the consistency of thin sour cream.
- Is this recipe suitable for a vegan diet?
- Leave out the cheese, increase the salt to taste, and add 1–2 tbsp nutritional yeast for a savory, cheese-like note.
- How should I store and reheat it?
- Keep it in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 8–10 minutes, or in a dry skillet, to restore the crisp edges.