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Scacce Ragusane (Sicilian Stuffed Flatbread)
Scacce Ragusane (Sicilian Stuffed Flatbread)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
225 minutes
Chef John's Scacce: Sicilian stuffed flatbread with a lasagna-like center and a pizza-like crust - a delicious twist on a classic dish.
Ingredients:
  • 0.33333334326744 cup warm water, or more as needed
  • 1 teaspoon active dry yeast
  • 1.5 tablespoons olive oil
  • 1.75 cups semolina flour
  • 1.25 teaspoons kosher salt
  • 1 tablespoon cornmeal, or as needed
  • 0.5 cup prepared pizza sauce
  • 2 tablespoons chopped fresh basil, or to taste
  • 6 ounces aged provolone cheese, sliced
Instructions:
  • In a mixing bowl, gently pour in 1/3 cup of warm water, then sprinkle the yeast over the top. Allow the mixture to sit for 10 to 15 minutes to ensure the yeast is active.
  • Combine the olive oil, semolina flour, and salt with the yeast mixture, using your hands to create a firm dough ball. Add extra water as necessary to bind the dough.
  • Place the dough on a work surface and knead it until smooth for 5 minutes. Cover it with a mixing bowl and allow it to rest for 30 minutes.
  • Knead uncovered dough for an additional 3 to 4 minutes, then divide into 2 portions and shape each into smooth balls using damp hands if necessary.
  • Sprinkle semolina flour generously on half of a kitchen towel. Place the 2 dough balls on top and sprinkle more flour on them. Cover with the other half of the towel and let the dough rise until almost doubled, approximately 2 hours.
  • Preheat the oven to a toasty 500 degrees F (260 degrees C) and line a baking sheet with foil sprinkled with cornmeal.
  • Flatten each dough ball into a thin circle or oval on a lightly floured surface.
  • Mix pizza sauce and fresh basil in a bowl. Spread a thin layer of sauce, then place pieces of provolone cheese every few inches, leaving a 1-inch border. Fold over opposite edges to form a rectangle, lightly press to flatten. Repeat with more sauce and cheese.
  • Create a square shape by folding each end toward the center. Coat with a thin layer of sauce and sprinkle cheese on one half. Fold in half, overlapping by 1 inch. Transfer to the baking sheet. Repeat the filling and folding with the second piece of dough.
  • Bake in the preheated oven for 16 to 18 minutes until very well browned, with some slightly charred spots for authentic wood-fired flavor. Let it rest for 15 minutes before slicing and serving.

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