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Lasagna Bread: Scaccia Ragusana

Linda Schneider
4.67 from 3 votes
Cuisine Italian



  • 3 cups 500 grams durum semolina flour
  • 1 teaspoon salt
  • 2 tablespoons of olive oi plus extra for brushing the top of the scaccia
  • 1 cup water

For the tomato sauce:

  • Click the link above.

Filling #1:

  • 1/2 bunch fresh basil
  • about 1/2 pound thinly sliced caciocavallo or pecorino cheese

Filling #2:

  • 1/2 bunch fresh basil
  • 1 small eggplant sliced, pan-fried in olive oil
  • About 1 cup fresh ricotta cheese
  • Grated Parmesan


  • Place the semolina flour and salt in a large bowl. Add the olive oil. Slowly add the water, mixing until completely combined. Remove from the bowl and knead 5 to 7 minutes, until smooth. Cover with plastic and let rest 30 minutes.
  • For the sauce, click the link above.
  • With a baking stone in it, preheat your oven to its maximum temperature for at least 1 hour. You want the stone to be piping hot.
  • Once the stone is heated, divide the dough in two. Keep one piece wrapped in plastic. Lightly dust your work surface with semolina. Roll out the dough, very thin, into a rectangle (for ease of transfer, I like to roll the dough on parchment paper). Spread a thin layer of sauce. Lay cheese on top. Add a few torn basil leaves.
  • Lengthwise, fold the right and left sides in so they meet in the middle. Spoon another thin layer of sauce, cheese, and basil. Widthwise, fold the top and bottom ends in so they meet in the middle. Repeat with another thin layer of sauce, cheese, and basil. Fold the dough in half like a book. Brush the top lightly with olive oil.
  • Repeat with the second piece of dough, layering and folding.
  • With a pizza peel, slide the scaccia (on its parchment) on to the hot stone and bake for 10 minutes. Reduce the heat to 400F and continue baking until the top is crispy and well-browned, about 60 to 70 minutes.