1. Recipes

How to Make Scacce Ragusane (Sicilian Stuffed Flatbread) - A Step-by-Step Guide

Scacce Ragusane is a traditional Sicilian dish that consists of a delicious stuffed flatbread. This recipe hails from the town of Ragusa, located in southern Sicily, and is a beloved staple in the region's culinary repertoire. The dish is known for its flavorful filling and its characteristic shape, making it a popular choice for a satisfying and comforting meal.

Scacce Ragusane is a versatile dish that can be enjoyed at any time of day, whether it's served as a hearty breakfast, a qu...

Read more Snack recipes

Ingredients

  • ⅓ cup warm water, or more as needed
  • 1 teaspoon active dry yeast
  • 1 ½ tablespoons olive oil
  • 1 ¾ cups semolina flour
  • 1 ¼ teaspoons kosher salt
  • 1 tablespoon cornmeal, or as needed
  • ½ cup prepared pizza sauce
  • 2 tablespoons chopped fresh basil, or to taste
  • 6 ounces aged provolone cheese, sliced

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 2 hrs 55 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 4
  • Yield: 2 scacce

  • Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
  • Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
  • Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
  • Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
  • Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
  • Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
  • Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
  • Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
  • Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
  • Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.

    • Nutrition

    503 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 29mg
    • Sodium: 1138mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 22g
    • Vitamin C: 3mg
    • Calcium: 348mg
    • Iron: 4mg
    • Potassium: 233mg

    Categories

    Appetizer recipes
    Bread recipes
    Main recipes
    Snack recipes
    Street food recipes