Description
Scaccia Ragusana, Sicilian lasagna bread, is a delicious combination of thin semolina dough, savory fillings, and a wonderful tomato sauce. It looks great, and it tastes amazing.
Ingredients
Dough:
- 3 cups (500 g) durum semolina flour
- 1 tsp salt
- 2 tbsp olive oil (plus extra for brushing)
- 1 cup (240 ml) water
Tomato Sauce:
- 1 tbsp olive oil
- 3 to 4 salt-cured anchovies, jarred or canned, in olive oil
- 3 to 5 cloves garlic, minced
- Pinch red pepper flakes
- 42 oz (1.2 kg) crushed canned tomatoes
- Salt to taste
- Handful of fresh basil leaves
Filling #1:
- 1/2 bunch fresh basil
- 1/2 lb (225 g) thinly sliced caciocavallo or pecorino cheese
Filling #2:
- 1/2 bunch fresh basil
- 1 small eggplant, sliced and pan-fried in olive oil
- 1 cup (240 g) fresh ricotta cheese
- Grated Parmesan cheese
Instructions
Prepare the Tomato Sauce:
- Heat 1 tbsp olive oil in a saucepan over medium heat.
- Add the anchovies, breaking them up with a wooden spoon until dissolved.
- Stir in the minced garlic and a pinch of red pepper flakes, sautéing for about 1 minute.
- Add the crushed tomatoes, season with salt, and toss in a handful of torn basil leaves.
- Bring the mixture to a boil, reduce the heat, and simmer for 10-15 minutes until the sauce thickens. Taste and adjust seasoning as needed.
Make the Dough:
- In a large bowl, combine the semolina flour and salt.
- Drizzle in 2 tbsp olive oil, then slowly mix in the water.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Cover with plastic wrap and let rest for 30 minutes.
Assemble the Scaccia:
- Preheat your oven to its maximum temperature (typically 500°F/260°C) with a baking stone inside. Allow it to heat for at least 1 hour.
- Divide the dough into two pieces. Keep one wrapped in plastic while you work with the other.
- Lightly dust your work surface with semolina flour. Roll out the dough into a large, thin rectangle. (Tip: Roll on parchment paper for easier handling.)
- Spread a thin layer of tomato sauce over the surface, then layer with your chosen filling:
- For Filling #1: Add caciocavallo or pecorino slices and fresh basil.
- For Filling #2: Add pan-fried eggplant, dollops of ricotta, grated Parmesan, and basil.
Fold and Layer:
- Fold the dough lengthwise so the sides meet in the middle.
- Add another thin layer of sauce, filling, and basil.
- Fold the top and bottom ends in so they meet in the middle. Add more sauce and filling.
- Finally, fold the dough in half like a book, creating multiple layers.
- Brush the top lightly with olive oil. Repeat with the second dough portion.
Bake:
- Use a pizza peel to transfer the scaccia (with parchment paper) onto the hot stone.
- Bake at maximum heat for 10 minutes.
- Lower the oven temperature to 400°F (200°C) and bake for an additional 60-70 minutes until crispy and golden brown.
Notes
Durum Semolina Flour: This flour gives the dough its signature elasticity and flavor. Don’t substitute with regular flour, as it will alter the texture.
Anchovies in Sauce: Even if you’re hesitant about anchovies, they dissolve into the sauce, adding a depth of umami without a fishy taste.
Thin Layers: Roll the dough as thin as possible for the traditional layered texture.
Filling Variations: Try experimenting with sautéed mushrooms, zucchini, or a different cheese.
Hot Stone Advantage: A hot baking stone ensures a crispy bottom crust. Preheating is essential.
Cutting the Scaccia: Let the baked bread rest for 5-10 minutes before slicing to allow the layers to set.
- Prep Time: 60 mins
- Cook Time: 80 mins
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg