Scacce Ragusane (Sicilian Stuffed Flatbread) Recipe

Ingredients

This recipe yields 4 servings.

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

Directions

1. Pour cup warm water into a bowl and sprinkle the yeast over the top. Let it stand for 10 to 15 minutes to activate the yeast.
2. Once the yeast is activated, add 1 cups of semolina flour, olive oil, and salt to the yeast mixture. Mix the ingredients with your hands to form a relatively stiff dough, adding more water if necessary to bring the dough together.
3. Transfer the dough to a work surface and knead it for about 5 minutes until smooth. Cover with a bowl and let it rest for 30 minutes.
4. After resting, uncover the dough and knead for another 3 to 4 minutes. Divide the dough into two equal portions and shape each into a smooth ball, using damp hands if needed to smooth out the dough.
5. Generously dust half of a kitchen towel with semolina flour. Place the dough balls on the towel and sprinkle the tops with more semolina flour. Cover with the other half of the towel and let the dough rise until it has nearly doubled in size, about 2 hours.
6. Preheat the oven to 500F (260C). Line a baking sheet with aluminum foil and sprinkle with cornmeal.
7. Roll out each dough ball on a lightly floured surface into a very thin circle or oval shape.
8. In a small bowl, combine the pizza sauce and basil. Spread a thin layer of the sauce over the dough, leaving a 1-inch border around the edges. Scatter provolone slices over the sauce.
9. Fold the opposite edges of the dough toward the center to form a rectangle, lightly pressing to flatten the dough slightly. Repeat the process by spreading more sauce and scattering more provolone over the dough.
10. Next, fold each end of the dough toward the center, creating a square shape. Spread another thin layer of sauce and scatter cheese on one half. Fold the dough in half, overlapping the edge by about 1 inch.
11. Transfer the folded dough to the prepared baking sheet and repeat the process with the remaining dough, sauce, and cheese.
12. Bake the scacce in the preheated oven for 16 to 18 minutes, or until very well browned. Some spots may get charred, which is perfectly fine and even desirable, as scacce are traditionally baked in hot wood-fired ovens.
13. Let the scacce rest for about 15 minutes before slicing and serving.

Chef's Notes

• For an extra touch of flavor, use Sicilian olive oil.
• You can use any prepared pizza or tomato sauce you prefer.
• If you like, you can add thinly sliced meat or finely crumbled sausage. Make sure any meat added is low in moisture.
• Feel free to mix different types of cheese, such as a half-and-half combination of mozzarella and grated Pecorino Romano.

Nutrition Facts (per serving)

• Calories: 503
• Total Fat: 17g (22% Daily Value)
• Saturated Fat: 8g (41% Daily Value)
• Cholesterol: 29mg (10% Daily Value)
• Sodium: 1138mg (49% Daily Value)
• Total Carbohydrate: 63g (23% Daily Value)
• Dietary Fiber: 4g (14% Daily Value)
• Total Sugars: 3g
• Protein: 22g (44% Daily Value)
• Vitamin C: 3mg (3% Daily Value)
• Calcium: 348mg (27% Daily Value)
• Iron: 4mg (23% Daily Value)
• Potassium: 233mg (5% Daily Value)