Italian Bell Pepper and Onion Scarpaccia

Preparation
Preheat the oven to 390°F. Line a large baking pan with parchment paper, sprinkle with cornmeal, and set aside.
In a mixing bowl, whisk together the flour, cornmeal, and thyme. Season with salt and pepper.
Add the sliced onions and bell peppers, tossing to combine evenly.
Gradually stir in the water until a thick batter forms.
Spread the batter onto the prepared pan, pressing it into a uniform thin layer.
Drizzle the top with olive oil, a sprinkle of salt, and a dusting of cornmeal.
Bake for 50–60 minutes, or until golden brown and crisp on top.
Allow it to cool for 15 minutes before slicing and serving.