Inspired by focaccia Messinese, this scacciata variation is a double-crust pizza filled with escarole, cherry tomatoes, anchovies and tuma cheese. And it comes together easily with an easy no-knead pizza dough!
Scacciata, or schiacciata, anyway you call it, here's another delicious Sicilian filled pizza.
The ingredients for this stuffed focaccia may vary depending on where you find yourself in Sicily such as cauliflower and black olive, or sausage and potato filled. And if you enjoy anything made with ricotta as I do, there's spinach and ricotta filled scacciata.
This version from Messina is based on the focaccia made with the same toppings. I call it a salad filled scacciata as it consists of escarole and cherry tomatoes tossed with olive oil, salt and pepper.
Along with tuma cheese and anchovy fillets, this is (in my opinion) a less heavy scacciata and makes for an excellent light meal, appetizer or the perfect picnic food!
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Can the scacciata dough be prepared in advance?
This is an easy no-knead dough made with a combination of all-purpose flour and semolina flour. You may prepare it with only all-purpose flour if you prefer.
Here are two options for using this dough:
-The no-knead dough is ready to be used after resting (at room temperature) for a minimum of 6 hours or up to 12 hours.
-After 12 hours, if you don't wish to bake your scacciata that day, transfer the dough to your refrigerator. To prepare your scacciata the following day, bring the dough to room temperature (about 2-3 hours) and follow the recipe as outlined below.
Ingredient List
- Escarole: I used half a head of escarole, rinsed, well dried (to avoid a soggy scacciata) and roughly chopped.
- Tuma cheese: although this is the traditional cheese used in this Sicilian recipe, if you can't find any in your area you can use mozzarella instead.
- Anchovies: I used anchovies packed in oil. If using salt packed, be sure to rinse them first.
- Grated cheese: I added a dusting of Pecorino Romano cheese over the vegetables for a little added saltiness.
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 Scacciata Messinese with Escarole Filling
- In a large bowl stir together the all-purpose flour, semolina and yeast.
- Heat water until lukewarm and stir into the dry ingredients until it is absorbed. Stir in the salt and olive oil to form a shaggy dough.
- Cover and let rest for a minimum of 6 hours (or up to 12 hours) at room temperature. Use immediately or place in the refrigerator overnight and prepare the scacciata the following day.
- After the proofing period, lift the dough from the edges with both hands, shape into a ball and place once again in the bowl. Cover and let rest one additional hour.
- Just before the final one hour resting period is over, wash your escarole and dry it well. Roughly chop it and place in a bowl along with halved cherry tomatoes. Toss with 2 tbsp. olive oil, salt and pepper. (Do not toss the escarole with salt and olive oil too much in advance or it will become soggy).
- Cut the tuma cheese in cubes.
- Lightly grease a 13-inch pizza pan. Divide the dough in half and use a rolling pin to flatten the dough on a floured surface into a circle large enough to fit your pizza pan. Transfer the dough to the pan.
- Top with the chopped anchovy fillets then cover evenly with the prepared escarole/tomato mixture.
- Top with the cubed tuma cheese and sprinkle evenly with the grated Pecorino cheese.
- Roll out the remaining dough to cover the scacciata. Place over the filling and roll the edges together to seal. Prick a few holes in the top with a sharp knife to allow steam to escape during baking. Cover and let rest for one hour. Then preheat your oven to 425 degrees F.
- Brush the top with olive oil before baking for 25-30 minutes or until golden brown. After 20 minutes of baking if the top is sufficiently browned, top with a sheet of foil for the remaining baking time.
- Transfer to a wire rack and let cool a few minutes before slicing. Enjoy warm or at room temperature.
Recipe FAQs
-Although not traditional, I could not help but feel that a few chopped black or green olives added to the filling would be delicious!
Keep leftovers refrigerated for up to 3 days. Reheat in your oven before serving.
Wrap well, either whole or in individual pieces, then freeze for up to 3 months. Defrost in your refrigerator then reheat in your oven before serving.
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!
Scacciata Messinese with Escarole Filling
Ingredients
For the dough
- 2 cups all-purpose flour
- 1 cup semolina flour
- 8 grams active dry yeast 1 packet
- 1½ cups lukewarm water
- 2 teaspoon salt
- 2 tbsp. olive oil
For the filling
- ½ head escarole
- 150 grams cherry tomatoes halved
- ½ teaspoon salt
- black pepper to taste
- 2 tbsp. olive oil plus extra for brushing on top
- 200 grams Tuma cheese
- ¼ cups Pecorino cheese grated
- 1 or more anchovy fillets as desired
Instructions
- In a large bowl stir together the all-purpose flour, semolina and yeast.
- Heat water until lukewarm and stir into the dry ingredients until it is absorbed. Stir in the salt and olive oil to form a shaggy dough.
- Cover and let rest for a minimum of 6 hours (or up to 12 hours) at room temperature. Use right away or place in the refrigerator overnight and prepare the scacciata the following day. *See Note Below
- After the proofing period, lift the dough from the edges with both hands, shape into a ball and place once again in the bowl. Cover and let rest one additional hour.
- Just before the final one hour resting period is over, wash your escarole and dry it well. Roughly chop it and place in a bowl along with halved cherry tomatoes. Toss with 2 tbsp. olive oil, salt and pepper. (Do not toss the escarole with salt and olive oil in advance or it will become soggy).
- Cut the tuma cheese in cubes.
- Lightly grease a 13-inch pizza pan. Divide the dough in half, lightly flour your work surface and use a rolling pin to flatten the dough into a circle large enough to fit your pizza pan.
- Top with the chopped anchovy fillets then cover evenly with the prepared escarole/tomato mixture.
- Top with the cubed tuma cheese and sprinkle evenly with the grated Pecorino cheese.
- Roll out the remaining dough to cover the scacciata. Place over the filling and roll the edges together to seal. Prick a few holes in the top with a sharp knife to allow steam to escape during baking. Cover and let rest for one hour. Then preheat your oven to 425 degreesF.
- Brush the top with olive oil before baking for 25-30 minutes or until golden brown. After 20 minutes of baking if the top is sufficiently browned, top with a sheet of foil for the remaining baking time.
- Transfer to a wire rack and let cool a few minutes before slicing.
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