Scaccia Ragusana al pomodoro is a layered, stuffed Sicilian bread made with a semolina flour dough and filled with a fragrant basil tomato sauce and caciocavallo cheese.
Scaccia Ragusana, for quite some time I've seen this Sicilian delicacy (originating from Ragusa) referred to as 'lasagna bread'. Definitely a North American invention and I found it quite odd.
That is, until I finally got around to making scaccia myself. I took one bite, and I immediately realized that it tasted like my crepe lasagna recipe. Now I get it!
Here's why you must try this scaccia Ragusana recipe!
- I must admit, the process of making scaccia always seemed intimidating but it really isn't very difficult to prepare. The dough is quite forgiving, it does not need to be perfectly shaped. You have a few creases or even a small tear when rolling it? No worries, it will bake beautifully!
- The semolina flour creates thin, delicate layers of dough that are tender, but have some bite to them. Other than the small amount of yeast added to give the dough some structure, it very much resembles pasta dough.
- The sauce is fragrant with basil, with extra basil leaves added on each layer along with the cheese. It is the perfect balance of dough, tomato sauce and cheese and not too much of either.
- This stuffed flatbread is perfect to take along on picnics, which is how I enjoyed it this week. Just slice and go! Or, serve it as antipasto.
- It's versatile: you can vary the filling as I will show you below with an eggplant variation. No matter what you choose to add, don't go too heavy on any ingredients.
- And quite frankly, it's beautiful. Just look at those layers!
Jump to:
Scaccia Ragusana Ingredient List
- Semolina flour: I used double milled, fine textured semolina
- Caciocavallo cheese: may be replaced with scamorza or provola.
- Not shown: sugar for proofing the yeast.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Scaccia Ragusana al Pomodoro
Prepare the dough
- Place yeast and sugar in a small bowl. Heat water until lukewarm, pour over the yeast and let sit until bubbly, about 10 minutes.
- Stir together the semolina and salt in a large bowl.
- When the yeast is ready, make a well in the center of the semolina flour and pour it in along with the olive oil.
- Stir together with a wooden spoon, or your hands, until a shaggy dough is formed.
Top Tip
At this point, resist the temptation to add more water to the dough. It may appear dry at first, but continue kneading for a minute or two (incorporating all the flour) before deciding whether you need to add a little extra water. The dough should be slightly tacky to the touch but not sticky.
- Transfer the mixture onto your counter, and knead intil smooth and elastic, about 7-8 minutes. Place in a greased bowl and cover with plastic wrap.
- Let rise until doubled in bulk, about 2 hours.
Meanwhile, prepare the filling ingredients
- Pour the passata in a medium sized sauce pan, rinse out the jar with a bit of water to get remaining sauce and add to the pan along with the garlic and basil. Bring to a boil, then lower to a simmer and cook for about an hour. Add salt, to taste. Set aside.
- Cut the caciocavallo into thin slices. Alternately, you may shred it.
Assemble the Scaccia Ragusana
Preheat your oven to 400 degrees F using the convection setting (forced air) and line 2 baking sheets with parchment paper.
- Divide the dough into 4 pieces. Use a rolling pin to flatten the dough into a rough rectangular shape. It does need to be perfectly shaped. Roll the dough as thin as possible, until almost transparent.
- Brush the dough lightly with olive oil, then cover with tomato sauce (leaving a 1 inch border all around the edges); top with caciocavallo slices and a few basil leaves.
Top Tip
For the best texture, do not skip lightly brushing each layer of dough with olive oil.
- Fold ⅓ of the dough from both the left and right sides toward the center, like an envelope.
- Brush the dough lightly with olive oil and top with more tomato sauce, cheese and basil leaves.
- Fold the top third of dough toward the center. Once again, brush with olive oil and cover with tomato sauce, cheese and basil.
- Lift the bottom piece of dough and fold over the tomato-cheese filling.
- Carefully transfer the scaccia to a baking sheet, brush the entire surface with olive oil and proceed with the remaining dough.
- Bake until golden brown, about 25-30 minutes. Transfer to a wire rack to cool for about 15 minutes beforing slicing and serving.
Top Tip
If your oven does not have a convection setting, be sure to rotate your pans from the top to bottom rack for even baking.
Recipe FAQs
Yes, in fact I added thinly sliced roasted eggplant to each layer of one scaccia.
Yes, you can however the process of folding the dough is easier with a smaller scaccia.
I sliced each scaccia into about 6 pieces, which is plenty for 2 people.
Keep leftovers refrigerated for up to 3 days. Reheat in the oven before serving.
Wrap each scaccia well with plastic wrap, place in a freezer bag or freezer safe container and freeze for up to 1 month.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More Sicilian stuffed bread recipes!
Scaccia Ragusana al Pomodoro
Ingredients
For the dough
- 4 grams active dry yeast
- 1 teaspoon granulated sugar
- 1 cup plus 2 tbsp. water
- 500 grams semolina rimacinata double milled semolina flour
- 2 teaspoon salt
- 2 tbsp. olive oil
For the filling
- 750 ml tomato passata puréed tomatoes
- 1 clove garlic minced
- handful basil leaves
- salt to taste
- 2 tbsp. olive oil
- 300 grams caciocavallo cheese
For assembling
- olive oil for brushing on each sheet of dough
- 1 cup packed basil leaves
Instructions
Prepare the dough
- Place yeast and sugar in a small bowl. Heat water until lukewarm, pour over the yeast and let sit until bubbly, about 10 minutes.
- Stir together the semolina and salt in a large bowl.
- When the yeast is ready, make a well in the center of the semolina flour and pour it in along with the olive oil.
- Stir together with a wooden spoon, or your hands, until a shaggy dough is formed.
- Transfer the mixture onto your counter, and knead intil smooth and elastic, about 7-8 minutes. Place in a greased bowl and cover with plastic wrap.
- Let rise until doubled in bulk, about 2 hours.
Prepare the filling ingredients
- For the sauce: Pour the passata in a medium sized sauce pan, rinse out the jar with a bit of water to get remaining sauce and add to the pan along with the garlic and basil. Bring to a boil, then lower to a simmer and cook for about an hour. Add salt, to taste. Set aside.
- Cut the caciocavallo into thin slices. Alternately, you may shred it.
Assemble the scaccia
- Preheat your oven to 400 degrees F using the convection setting (forced air) and line 2 baking sheets with parchment paper
- Divide the dough into 4 pieces. Use a rolling pin to flatten the dough into a rough rectangular shape. It does need to be perfectly shaped. Roll the dough as thin as possible, until almost transparent.
- Brush the dough lightly with olive oil, then cover with tomato sauce (leaving a 1 inch border all around the edges); top with caciocavallo slices and a few basil leaves.
- Fold ⅓ of the dough from both the left and right sides toward the center, like an envelope.
- Brush the dough lightly with olive oil and top with more tomato sauce, cheese and basil leaves.
- Fold the top third of dough toward the center. Once again, brush with olive oil and cover with tomato sauce, cheese and basil.
- Lift the bottom piece of dough and fold over the tomato-cheese filling.
- Carefully transfer the scaccia to a baking sheet, brush the entire surface with olive oil and proceed with the remaining dough.
- Bake until golden brown, about 25-30 minutes. Transfer to a wire rack to cool for about 15 minutes beforing slicing and serving.
Leave a Reply