Scaccia is a Sicilian recipe that originated in Ragusa, in the south of the island, but is consumed in almost all of Italy. It consists of a dough that is rolled over a filling that can be very varied - there are few fixed rules - and that is baked so that it takes on a firm consistency caused by the melting of the cheese that it always incorporates.
The most common fillings are cheeses - mainly caciocavallo and pecorino -, vegetables (potatoes, aubergines, onions, etc.) but also meats such as sausages.
There are several versions of the Scaccia depending on its size. Smaller versions are sold at street stalls, as well as in bars and restaurants, but are also made large for home consumption.
We are going to make the usual version that is made in Syracuse, another Sicilian city, which uses potato, parsley and caciocavallo. Caciocavallo is an Italian cheese with a very characteristic shape that originated in Sicily but is now produced throughout Italy. If you can't find it, you can use some semi-cured cow or sheep cheese. It is a family version - big size - and the portions are cut for each diner.
INGREDIENTS (4 people) :
For the dough
- 500 grams (1.1 lbs) of hard semolina flour*
- 30 grams (1 oz) of fresh yeast
- A cup and a quarter of warm water (250 ml)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon granulated sugar
* A lot of attention to this detail. We are not talking about "normal" flour, but about the one used to make pasta (macaroni, spaghetti, etc). Therefore, we must obtain this type of flour in specialized stores - all Italian product stores have it - or make it ourselves using a food processor and turning the couscous or bulgur that we find into flour, which is also semolina.
For the filling
- 4 tablespoons extra virgin olive oil
- 200 grams (7 oz) of caciocavallo cheese
- 200 grams (7 oz) of crushed tomato pulp
- 200 grams (7 oz) of potato
- 1 large onion
- 1 sprig of parsley
- Salt
- Black pepper
On a work surface we place the flour in the form of a volcano and in the center we pour the yeast dissolved in the water with sugar. We begin to knead and then add the salt. We must knead until the dough becomes homogeneous, elastic and soft. Let the yeast act for approximately 1 hour, leaving it in a dark and warm place.
While the dough rises we can prepare the filling.
First we boil the peeled potatoes until they are soft but not excessively. We must be able to cut them into slices without them falling apart. Let them cool and cut fairly thin. Season and reserve.
In a frying pan at medium power with olive oil, add the onion cut into julienne strips. When transparent, add the tomato and let it cook for about ten minutes until the water it contains reduces. Season with salt and pepper and set aside, letting cool.
Spread the dough on a flat surface covered with baking paper and flatten it with a rolling pin until you get a thin rectangle.
We paint the surface with the mix of onion and tomato.
Place the potato slices on top of it until the tomato is covered.
We place pieces of caciocavallo - or similar cheese that you find - and finally sprinkle with plenty of chopped parsley.
It is time to start rolling the dough.
On the long side of the rectangle we begin to roll the dough over the ingredients, building a spiral which we should not force so that it has a perfect circular shape, but rather the shape at the end is a bit elliptical due to the nature of the filling (mainly because of the the potato).
We close the scaccia although it is not necessary to seal it in any way since we are going to bake it with that closure placed below.
We move the scaccia with the baking paper to the oven preheated to 220 degrees (428 F) , baking for approximately 25 minutes. You will see that it takes on the color of the bread, which is ultimately what it is, a stuffed bread. The stuffing is not critical since it is already cooked.
Remove, let cool slightly and serve by cutting portions. It's fabulous.