Experience the rustic flavors of South-Eastern Sicily with this authentic Scaccia Ragusana recipe. Often described as a cross between a lasagna and a calzone, this thin, multi-layered flatbread is a staple of Sicilian home cooking. Our version uses high-quality Italian durum wheat flour and extra virgin olive oil to create a thin, crispy crust that encases a juicy tomato and onion filling. Whether served as an appetizer or a main course, this Scaccia is a guaranteed crowd-pleaser for anyone craving a taste of Italy.
Ingredients
For the Dough:
- 500g Semolina flour
- 250ml Lukewarm water
- 30ml Extra Virgin Olive Oil
- 7g Dried yeast (or 1 tsp)
- 10g Fine sea salt
For the Filling:
- 400g Tomato Passata or Polpa
- 1 Large white onion, finely sliced
- 150g Pecorino cheese, grated or thinly sliced
- Fresh Basil leaves
- Extra Virgin Olive Oil for sautéing and brushing
- Salt and Black Pepper to taste
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, combine the semolina flour and salt. Create a well in the center and add the yeast, water, and olive oil. Knead for about 10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest in a warm place for 1 hour.
- Make the Tomato Sauce: While the dough rises, sauté the sliced onion in a pan with a drizzle of olive oil until soft and translucent. Add the tomato passata, season with salt and pepper, and simmer on low heat for 15-20 minutes until thickened. Let the sauce cool completely before using.
- Roll it Out: Preheat your oven to 220°C. Divide the dough into two equal portions. On a floured surface, roll one portion into a very thin rectangle (it should be almost translucent, like a large sheet of pasta).
- Layer the Flavors: Spread a thin layer of the cooled tomato sauce over the dough, leaving a small border. Sprinkle generously with the grated cheese and torn basil leaves. Drizzle with a little extra virgin olive oil.
- The Sicilian Fold: Fold the two shorter sides of the rectangle toward the center so they meet. Spread more sauce and cheese on these new surfaces. Fold it again (like a book or a letter) to create a long, thick strip. Finally, fold that strip in half or thirds to form a rectangular bundle.
- Bake to Perfection: Place the scacce on a baking tray lined with parchment paper. Prick the top with a fork to let steam escape and brush with a little more olive oil. Bake for 25–30 minutes until the crust is golden brown and crisp.
- Serve: Allow the Scaccia to rest for 10 minutes before slicing. This allows the layers to set, making those beautiful internal tiers visible.