This recipe is already a while on my list.
Wikipedia is again a great helpline to understand the origin. ‘Scaccia (plural: scacce) or scacciata is a stuffed flat bread in Sicilian cuisine. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. “Scacciata” derives from the Sicilian word meaning to drive away, equivalent to the Italian word “schiacciata” meaning to crush or to flatten. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian-American communities (namely Middletown, Connecticut).’
Start with the dough. Mix 10 grams of fresh yeast in 100ml of tapped water. Set aside. Put 250 grams of re-milled semolina in a large bowl. Add 2 table spoons of olive oil and 60 ml of water. Mix while adding the dissolved yeast solution. Add extra water if needed. Add a pinch of salt. Knead until you obtain an elastic dough. Divide in 2 portions. Cover with cling film and a wet towel. Allow to rise for 2-3h at room temperature.
Chop 4 garlic cloves. Heat a pan with 1 table spoon of olive oil. Bake the garlic. Add 1 large can, 800grams of tomatoes, 1 table spoon of dried basil, 1 chopped chili and salt. Allow to simmer for at least 30 minutes with the lid slightly open, until the sauce is dense. Taste, add pepper and salt. Finish with fresh basil.
Clean the kitchen table thoroughly. Spread some semolina. Knead the 2 portions of dough once more. Use a roller pin to spread the dough in 2 thin rectangular pieces of approximately 40/30 cm. Spread some sauce in the middle part. Fold the long sides towards each other. Spread some sauce on the middle parts. Fold the two short sides against each other. Spread sauce on one side and fold the other part on the sauce ( as you close a book). Brush some oil on the surface. Put the 2 pieces on baking paper. Store in the fridge. Preheat the oven at 200 °. Bake the scacce for approximately 30 minutes until golden brown. Serve with a green salad and some stracchino for the cheese lovers.
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