Scaccia

Name: Scaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Semolina 3 ¼ cups; Water 0.9 cup; Extra virgin olive oil 3 ½ tbsp; Fresh brewer's yeast 0.25 oz; Fine salt 1 tsp; Caciocavallo cheese 7 oz; Tomato purée 1 cup; White onions 0.4 cup; Parsley 1 bunch; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it de fr es br

1692

Calories per serving

Vegetarian

Energy Kcal 1692
Carbohydrates g 196.4
of which sugars g 12.3
Protein g 67.4
Fats g 7.8
of which saturated fat g 23.89
Fiber g 11.6
Cholesterol mg 88
Sodium mg 2987

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Makes: 2 pieces
Cost: Low
Note + the resting time of the dough (40-60 min.)

PRESENTATION

Scaccia, known as Sicilian lasagna bread, is a super tasty dish that really evokes lazy afternoons wandering through the charming towns of Ragusa and Modica. It’s kinda like a cross between a rolled-up pizza and a stuffed focaccia, packed with savory fillings like tomato, cheese, eggplant, or sausage. So so good. Each slice of scaccia Ragusana is folded over multiple times—seriously good—so when you take a bite, you enjoy thin, chewy layers with crispy edges. It's a traditional Sicilian bread that’s often grabbed fresh from the bakery, especially after a day by the coast or a stroll through markets that smell of fresh oregano and baked dough. Thing is, in southeastern Sicily, scaccia is a beloved staple of the local food scene.

Every bakery offers its own spin on the scaccia recipe. And you know what? It sparks debates over the best fillings. Some folks favor ricotta and greens, while others stick with classic tomato and caciocavallo cheese for a tangy and gooey experience. Pretty much, it is comfort food. Unlike typical street food, this dish feels both hearty and comforting—like a Sicilian hug. It's enjoyed fresh, still warm from the oven, and is a favorite at family gatherings or picnics. This layered bread recipe really really shows how much Sicilians value sharing food and tradition, with each slice reminding us of their coastal towns, family kitchens, and laid-back afternoons.

Plus, whether you call it Sicilian pizza bread or Italian stuffed bread, scaccia changes simple ingredients into something amazing. For real. It’s perfect for reliving those sunny Sicilian days, bringing a taste of the Mediterranean to your home. So, next time you crave something savory, remember that scaccia offers a slice of Sicily's heart and soul. Whether you're walking through the streets of Sicily or dreaming from afar, this dish is sure to make you feel connected to its rich culinary heritage.

INGREDIENTS

1692

Calories per serving

Ingredients for the Dough: Semolina 3 ¼ cups (500 g); Water 0.9 cup (220 g); Extra virgin olive oil 3 ½ tbsp (50 g); Fresh brewer's yeast 0.25 oz (7 g); Fine salt 1 tsp (6 g)

for the Filling: Caciocavallo cheese 7 oz (200 g); Tomato purée 1 cup (250 g); White onions 0.4 cup (60 g); Parsley 1 bunch; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Preparation

How to prepare Scaccia

To make the scaccia, first prepare the dough: in a bowl, place the crumbled yeast 1, pour in the water, and stir to dissolve the yeast, then add the oil 2 and finally the flour, incorporating it gradually while mixing by hand 3.

Once the flour has absorbed the liquid, add the salt 4. Knead again to combine 5 and then move to a work surface to form a homogeneous dough ball 6

Place it in a bowl and cover with plastic wrap 7. Let it rest for an hour at room temperature (during the summer, 40 minutes of rest will suffice). Meanwhile, prepare the filling: dice the caciocavallo cheese 8, clean and thinly slice the onion 9,

and finally chop the parsley 10. In a bowl, pour the tomato sauce 11 and season it with oil, salt 11, and pepper. Take your dough ball 12

and divide it into two equal parts with a dough scraper 13. Take one half and roll it out with a rolling pin on a lightly floured work surface 14: you should obtain a thin sheet, 1 mm thick and approximately 15.75x14.57 inches. Fill the sheet with half of the tomato sauce 15, making sure to leave a border around the perimeter;

continue by adding half of the sliced onion 16, half of the chopped parsley 17, and half of the cheese. At this point, fold the sheet by lifting the edges from the shorter side 18,

fold it again in the same direction 19 and then fold the top edge over the dough 20. Seal the outer edges by folding them inward 21

and then lightly press with your fingers to make the dough adhere well 22. Now proceed in the same way with the other half of the dough to make the second scaccia. Pour the oil onto a baking sheet 23, place the scacce 24

and drizzle them with oil 25. Bake them in a preheated static oven at 428°F for 25 minutes. Once cooked, remove from the oven 26 and let them cool slightly before enjoying your scaccia 27!

Storage

The scaccia keeps in the refrigerator for up to 3 days. We do not recommend freezing.

Advice

The filling of scaccia knows no rules: in Ragusa, a filling based on tomato sauce, basil, caciocavallo, and pecorino is very popular. In Syracuse, a filling with thinly sliced potatoes, plenty of parsley, and caciocavallo is made. This exquisite dough can also be enriched with ricotta, sausage, or seasonal vegetables and may include onions, chard, broccoli rabe, or eggplants.

For the translation of some texts, artificial intelligence tools may have been used.