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Vegetarian, Italy

Ragusa style scaccia with salad

Ragusa style scaccia is a Sicilian specialty, a very thin sheet of dough rolled and folded over a filling of tomato and melting cheese. This recipe serves 4, takes 70 minutes, is medium difficulty, and costs about €1.90 per person. The key to success is stretching the dough as thin as possible to get many crisp layers.

Ragusa scaccia, a very thin sheet of dough rolled and folded over a tomato and cheese filling, a bit like a savory layer cake.

Ragusa style scaccia with salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€1.90
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Scaccia is Sicily's poor man's puff pastry, made without butter or store bought puff dough. A bread dough stretched into an almost transparent sheet, filled with tomato and cheese, then folded over itself like a letter. As it bakes, the layers separate slightly and turn crisp, while the inside stays melty thanks to the cheese that oozes between the folds.

This is a dish for a Sunday or an evening when you have some time ahead of you, since the dough needs kneading and a good hour to rise. Kids generally love this mix of crunchy and gooey, somewhere between a pizza and a rolled bread. Served warm with a well dressed green salad, it makes a complete meal that breaks from the usual routine without requiring complicated ingredients.

The ingredients

4 people

Pantry

  • Durum wheat flour or all purpose flouroften in the pantry 400 g
  • Warm wateroften in the pantry 22 cl
  • Dry active yeastoften in the pantry 4 g
  • Tomato passataoften in the pantry 300 g
  • Olive oiloften in the pantry 6 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 tsp

Dairy

  • Stretchy cheese such as provola or mozzarella 250 g

Fruits and vegetables

  • Basil 8 sprigs
  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Knead the flour with the warm water, yeast, salt and 2 tablespoons of oil for 8 minutes. Let it rise. 45 min

    The dough should double in size in a warm spot.

  2. Roll out the dough into a large, very thin rectangle on a floured surface. 5 min

    Use your forearms to stretch it, like strudel dough.

  3. Spread the seasoned tomato sauce, scatter with diced cheese and basil. 3 min

    Leave a 2 cm border free so you can fold it neatly.

  4. Fold the dough into three like a letter, then fold again to make a thick square. Place on an oiled baking sheet and brush with oil. 4 min

    Be gentle so the filling doesn't leak out.

  5. Bake at 220°C until the top is golden. Let cool slightly and serve with the dressed salad. 25 min

    Cut it while still warm, the filling is less runny.

Our tips to get it right

  • Work on a well floured surface and lift the dough regularly to check it isn't sticking, otherwise it will tear when you fold it.
  • Drain the tomato sauce a little before spreading it if it feels too watery, so the dough doesn't go soggy before baking.
  • Cut the cheese into small, even cubes rather than slices, it will melt more evenly between the layers.

The variations

  • Swap the provola for well drained mozzarella, or caciocavallo if you can find it, for a sharper flavor.
  • For a richer version, add softened onions and a little chopped anchovy to the filling, a traditional Ragusa touch.
  • To make it faster for impatient kids, shape small individual squares instead of one large fold, they'll also cook quicker.

What to serve it with

  • Green salad with a sharp vinaigrette
  • A glass of fresh tomato juice
  • A few Sicilian olives to start

Storage

Scaccia keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, and can go straight from the freezer into the oven without thawing first. Always reheat in the oven rather than the microwave so it stays crisp.

Questions about this dish

Can I make the dough ahead of time?

Yes, you can knead the dough the day before and let it rise overnight in the fridge. Take it out an hour before rolling so it comes back to room temperature.

What cheese works if I can't find provola?

Well drained mozzarella works great, the key is choosing a cheese that melts stringy. Avoid cheeses that are too wet, they'll make the dough soggy.

How do I stop the dough from tearing as I stretch it?

Stretch the dough gradually, turning the rectangle often, without pulling too hard at once. If it resists, let it rest for 5 minutes before continuing to stretch it.

Is scaccia eaten hot or cold?

It's best enjoyed warm, when the cheese stays melty without being too runny. Cold, it keeps all its flavor and travels well for a picnic.

How long does it take to make a Ragusa style scaccia with salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Ragusa style scaccia with salad?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Ragusa style scaccia with salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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