Scaccia Ragusana

The classic scaccia is a thin stretched bread dough folded up and filled with a tasty sauce containing tomato, cheese and herbs. It is a simple food, ugly-looking but very delicious. This humble-looking and succulent nosh is made with bread dough; it can be a good snack or a special lunch with an unexpected taste and a pleasant and unexpected consistency. Scacce are also stuffed with spinach, ricotta, eggplant, cauliflower, tuna fish or meat.

Serving Size6
Baked DelicaciesScaccia Ragusana

Ingredients

For the Dough (Alternatively, you can buy 2 lb of bread dough at your local Italian bakery)

2 lb bread flour
2 oz fresh active yeast or 2 envelopes of dry yeast
3 tablespoons olive oil
1 tablespoon baking soda
Pinch of salt

For the Filling

Make 1 portion of Tomato Sauce. See recipe.
2 cups grated cheese
Salt and pepper

Instructions

THE DOUGH (THE KNEADING)

In a bowl, mix ½ cup of warm water and the yeast. Add the sugar and ½ cup of flour and mix until it is well blended and a soft dough is formed. If it is too dry, add some water; if it is too watery, add flour. Set aside, covered, in a warm place. After 45 minutes to 1 hour, combine risen dough with remaining flour and add some lukewarm water, the oil and a pinch of salt and knead to obtain an elastic dough similar to bread dough. Make a ball, cut across the top to allow it to rise again, cover and put in a warm place until it almost doubles in size, 1 to 2 hours.

THE DOUGH (TO MAKE SCACCIA)

Divide the dough into 2 pieces. Divide each piece into 3 smaller pieces so that you now have six and shape into balls. Roll each piece on a flour-dusted board. Using a rolling pin, flatten dough to ¼ inch thick, about 12 inches across, giving an approximately round shape. Prepare 2 pieces at a time and use immediately.

THE SCACCIA

Prepare 2 baking sheets, greased or lined with parchment paper, and set oven to 400F. To assembly the scaccia, place 1 cup of sauce in the center and spread it all over the scaccia. Sprinkle with grated cheese and fresh ground black pepper to taste. Fold 1/3 of the right side of the dough into the center, cover with a few tablespoons of sauce and sprinkle with cheese and pepper. Fold over 1/3 of the left side of the dough into the center; scaccia (meaning press it down), cover with a few tablespoons of sauce and sprinkle with cheese and pepper. Fold top and bottom towards the center and press down. Transfer to baking sheet and bake for 45 minutes or until slightly burnt. Move to cooling rack for a few minutes and serve warm.