Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling.
BREAKFAST
Sicilian Scaccia Ragusana with Tomato and Cheese
Scaccia Ragusana is a traditional layered flatbread from Sicily, specifically the Ragusa province. This savory breakfast version features a thin, pliable dough filled with a simple yet flavorful tomato sauce and rich cheese, then rolled and baked until golden.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the flour and salt. Gradually add the warm water and 2 tablespoons of olive oil, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a clean kitchen towel and let rest for 20 minutes.
02
While the dough rests, prepare the filling: In a small bowl, combine the passata and dried oregano. Set aside.
03
Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion into a very thin rectangle, approximately 12x18 inches. The thinner the dough, the better the layers will be.
04
Spread half of the tomato mixture evenly over the rolled-out dough, leaving a 1-inch border. Sprinkle half of the shredded caciocavallo and half of the grated pecorino romano over the tomato.
05
Carefully fold one long side of the dough over about one-third, then fold the other long side over to meet it, creating a three-layer strip. Gently roll this strip into a spiral or coil. Repeat with the second portion of dough and remaining filling.
06
Place the two coiled doughs onto a baking sheet lined with parchment paper. Lightly brush the tops with olive oil. Bake in a preheated oven at 375°F/190°C for 30-35 minutes, or until golden brown and cooked through.
07
Remove from the oven, let cool for 5 minutes, then slice and serve warm.
About This Recipe
Scaccia Ragusana is a traditional layered flatbread from Sicily, specifically the Ragusa province. This savory breakfast version features a thin, pliable dough filled with a simple yet flavorful tomato sauce and rich cheese, then rolled and baked until golden.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra crispy crust, brush with a little more olive oil halfway through baking. Ensure your dough is rolled as thin as possible to achieve the characteristic layered texture of scaccia.
Easy Substitutions
If caciocavallo cheese is unavailable, use provolone or mozzarella. Pecorino Romano can be substituted with Parmesan cheese. For a spicier kick, add a pinch of red pepper flakes to the tomato mixture.
Storage & Reheating
Store leftover scaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a toaster oven or conventional oven at 350°F/175°C for 10-15 minutes until warmed through.
Serving Suggestions
Serve warm with a strong cup of coffee or espresso. It also pairs wonderfully with a fresh green salad for a light lunch, or alongside cured meats and olives for an appetizer spread.
Common Mistakes
1. Not rolling the dough thin enough: This results in a bready, rather than layered, texture. Roll until you can almost see through it. 2. Overfilling the dough: Too much filling can make it difficult to roll and cause leakage during baking. Stick to the recommended quantities. 3. Not letting the dough rest: Resting allows the gluten to relax, making the dough easier to roll thinly without tearing. 4. Baking at too low a temperature: This can lead to a pale, undercooked scaccia. Ensure your oven is properly preheated to 375°F/190°C.
Frequently Asked Questions
What is passata?
Passata is an uncooked tomato puree that has been strained of seeds and skins, giving it a smooth consistency. It's commonly used in Italian cooking.
Can I freeze Scaccia Ragusana?
Yes, you can freeze baked and cooled scaccia. Wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Reheat from frozen in an oven at 350°F/175°C until heated through.
MORE TO KNOW
The key to an authentic Scaccia Ragusana is the thinness of the dough. Don't be afraid to roll it until it's almost translucent. This creates many delicate layers that absorb the flavors of the filling beautifully. The folding technique is also crucial for achieving the layered effect; think of it like folding a letter. While this recipe uses a simple tomato and cheese filling, traditional scaccia can also include ingredients like onions, potatoes, or even anchovies. Experiment with different fillings once you've mastered the basic dough and folding method.
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