Italian
by: Anna Francese Gass
April26,2021
4.5
2 Ratings
- Prep time 2 hours 30 minutes
- Cook time 35 minutes
- makes 2 breads
Jump to Recipe
Author Notes
This stuffed flatbread is quite well known in Sicily, specifically Ragusa and Siracusa, hence the name. I like to call this bread stromboli’s thin cousin because Scaccia Ragusana begins with a delicate semolina dough rolled out thin and filled with tomato sauce, paper-thin onion slices, and, traditionally, caciocavallo cheese (which translates to "cheese on horseback"). Thinly sliced provolone rounds are a perfectly acceptable substitute, as are different fillings, as some Sicilians add ricotta and eggplant. Consider this delicious dough a blank canvas for you to fill with whatever you choose.
Once all the delicious flavors are layered, the bread is folded on itself, then pleated at each end before a quick bake in the oven. Slice it up once cooled for the perfect afternoon snack. —Anna Francese Gass
- Test Kitchen-Approved
What You'll Need
Ingredients
- Dough
- 1 1/4 cupswarm water, divided
- 1 teaspoonhoney
- 2 1/4 teaspoons(1 packet) active dry yeast
- 2 tablespoonsextra-virgin olive oil, plus more for drizzling
- 2 cupsdurum wheat (semolina) flour
- 1 1/4 cupsall-purpose flour, plus more for dusting
- 1 teaspoonkosher salt, plus more for sprinkling
- Filling
- 1 cupprepared tomato sauce
- 1 cupwhite onion, sliced very thinly
- 6 thin slices caciocavallo or provolone cheese
- 5 fresh basil leaves, finely chopped
Directions
- Add 1/4 cup warm water to a measuring cup, add the honey, and stir until honey dissolves. Add the yeast, whisk to combine, and allow to sit for 10 minutes while the yeast blooms.
- Add semolina and all-purpose flours to a food processor and pulse to combine.
- Add oil and salt to the yeast. Turn on the processor, and slowly pour the oil mixture into the flour.
- Once combined, slowly add the rest of the water 1/4 cup at a time. Stop adding water once a ball of dough has formed, and is tacky but not sticky. You may only need 3/4 cup of the water.
- Turn out the dough onto a lightly floured surface and knead for a few minutes to smooth it out and form a neat ball. It will feel a bit grainy from the semolina.
- Place the dough in a clean bowl and drizzle a tablespoon of extra-virgin olive oil over the top. Cover the oiled dough with a clean kitchen towel, and allow to sit for 2 hours. It will rise in volume and take on a spongy texture.
- Cut the dough in half, and turn out one half onto a floured surface. Cover the remainder with the kitchen towel.
- Preheat the oven to 350°F, then roll the dough out into a 17 x 8-inch rectangle.
- Spread the tomato sauce onto the dough, leaving a 1/2-inch border around all of the sides, and sprinkle half of the chopped basil on top. Evenly distribute the thinly sliced white onion on top of the basil.
- Lay 3 slices of the caciocavallo or provolone down the middle of the rectangle, parallel to the long sides of the dough rectangle.
- Lift up one of the long sides, and lay halfway over the filling, using the cheese slices as your guide.
- Lift the other long side, and lay it on top of the other folded dough so you can no longer see the filling (about ¾- inch over).
- Lift each short end so they meet in the middle of the Scaccia, then press down to seal the bread. Drizzle olive oil on a baking sheet and lay the scaccia on top, seal side-down.
- Repeat the process with the remaining dough and ingredients.
- When both scaccias are on the baking sheet, drizzle them with olive oil and sprinkle with kosher salt.
- Transfer to the oven and bake for 25 minutes, then flip over each loaf and cook for 8 more minutes to achieve a crust on the bottom and top.
- Allow to cool for 10 minutes, slice to preferred size, and serve.
Tags:
- Southern Italian
- Italian
- Snack
- Side
See what other Food52ers are saying.
-
Jane Kauer
-
Anna Francese Gass
-
-
Darian
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.
Popular on Food52
3 Reviews
Jane K. August 4, 2023
So far, so good. They’re baking. I did want to note that the dough is exceptionally easy to work with. I made by hand and that was easy, w/10m kneading. Had this once in Ragusa and finally attempting! Thanks, AFG!
Darian September 13, 2021
I followed the recipe exactly and it was a great success! I can definitely see experimenting with different fillings. I love how the semolina gives the dough the texture that's kind of a cross between bread and pasta.
Anna F. September 13, 2021
Yay! so glad you loved it and yes, the dough has a special bite to it that I love as well. Thanks so much for your comment.