Egg-Free Bell Pepper Flatbread (Schiacciata ai peperoni)

Name: Egg-Free Bell Pepper Flatbread (Schiacciata ai peperoni)
Total time: 2 h
Yield: 4
Cuisine: Italian
Ingredients: Strong flour (300W / bread flour): 200 g / 1.5 cups; Extra virgin olive oil: 50 g + 10 g / ¼ cup + 2 tsp; Bell peppers: 2; Onion: 1; Smoked caciotta cheese: 50 g / 1.7 oz; Salt: to taste

Enjoy a delicious slice of Italy with this egg-free Bell Pepper Schiacciata! This thin, crispy, and savory Italian flatbread combines sweet sautéed peppers with the rich, smoky kick of smoked caciotta cheese. It is incredibly easy to make and perfect for a rustic appetizer, lunch, or picnic!

Info:

Difficulty: Easy
Total time: 2 hours
Servings: 4 people

Ingredients:

Strong flour (300W / bread flour): 200 g / 1.5 cups
Extra virgin olive oil: 50 g + 10 g / ¼ cup + 2 tsp
Bell peppers: 2
Onion: 1
Smoked caciotta cheese: 50 g / 1.7 oz
Salt: to taste

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Step-by-Step Instructions

Wash and clean the bell peppers, then cut them into thin strips.
Peel the onion, cut it in half, and place it flat-side down on the cutting board to keep it steady. Make thin, vertical slices to create uniform half-moons.
Heat a large skillet with 10 g (2 tsp) of extra virgin olive oil and the sliced onion over medium heat until the onion turns lightly golden.
Add the bell peppers to the skillet and cook over low heat for about 30 minutes. Once done, remove from heat and let the peppers cool completely.
In a mixing bowl, combine the flour, half of the cooled bell peppers (along with their cooking juices), the 50 g (¼ cup) of olive oil, and salt.
Mix everything together, then let the dough rest for 10 minutes.
Grate the smoked caciotta cheese and set it aside.
Line a 24 cm (9.5-inch) baking pan with parchment paper and stretch out the dough evenly across the bottom.
Top the flatbread by scattering the remaining bell peppers and the grated smoked caciotta cheese evenly over the surface.
Bake in a preheated convection oven at 200°C (400°F) for 30 minutes, until the edges are crispy and golden.

... and now, let's enjoy!

Tips:

It is vital to cook the bell peppers slowly over low heat so they become incredibly tender and flavorful. Always let them cool before mixing them into the flour, as adding hot ingredients can ruin the dough's consistency. For an even more balanced bite, ensure the toppings are spread uniformly. If you love an extra-crunchy crust, drizzle a tiny bit of extra virgin olive oil over the top right before sliding it into the oven.

Additional Info:

The bell pepper schiacciata is inspired by the timeless tradition of rustic Italian flatbreads and focaccie, which are incredibly popular across Central and Southern Italy. It originated as a simple, home-style recipe designed to stretch a basic flour dough by upgrading it with seasonal vegetables and local cheeses, turning humble pantry items into a complete, savory meal.

Substitutions & Variations

There are countless ways to customize this recipe: the bell peppers can be paired or substituted with zucchini, eggplants, or cherry tomatoes. The smoked caciotta can easily be swapped for scamorza, mozzarella, or pecorino cheese depending on whether you prefer a milder or sharper flavor profile. You can also add a pinch of yeast to the dough for a softer texture, or knead in aromatic herbs like rosemary and oregano to perfume the base.

Serving Suggestions

This bell pepper schiacciata is absolutely fantastic whether served hot straight from the oven or enjoyed at room temperature. Slice it up for a quick lunch, pack it for a picnic, or cut it into bite-sized squares to serve as an appetizer. It pairs beautifully with Italian cured meats or fresh cheeses, and tastes even better the next day once the smoky and sweet flavors have had time to fully meld together.