I love this recipe because it feels like a warm embrace from Sicily. The semolina-based dough gives it a chewy yet tender bite, while the tomato and cheese filling delivers an irresistible blend of savory and tangy flavors. I also appreciate that it’s easy to adapt — whether I use provolone, caciocavallo, or pecorino Romano, the outcome is always delicious. It’s great served warm, but it’s just as good at room temperature, making it perfect for picnics or gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/4 teaspoons sugar, divided 1/4 teaspoon active dry yeast 1/2 cup plus 2 tablespoons lukewarm water 2 cups durum wheat semolina flour 2 tablespoons extra-virgin olive oil, plus more for brushing 1/2 teaspoon kosher salt, plus more for sauce All-purpose flour for dusting 1 clove garlic, minced 2 cups canned whole peeled tomatoes with juice 1/2 cup loosely packed basil leaves, roughly chopped 8 oz caciocavallo cheese, thinly sliced or grated (or mild provolone, or half provolone and half pecorino Romano)
Directions
In a small bowl, I dissolve 1/2 teaspoon of sugar and yeast in lukewarm water. I let it sit for about 5–10 minutes until it becomes frothy.
In a large bowl, I combine the semolina flour, remaining sugar, salt, and olive oil. Then I add the yeast mixture and knead until I get a smooth, elastic dough. I cover it and let it rise for 1 hour.
To prepare the filling, I heat olive oil in a saucepan and sauté the minced garlic until fragrant. I add the tomatoes and cook until the sauce slightly thickens, then season with salt and stir in the chopped basil. I let the mixture cool.
I preheat my oven to 375°F (190°C) and roll the dough into a thin rectangle on a floured surface.
I spread a thin layer of the tomato-basil mixture over the dough, leaving a small border around the edges. Then I layer the cheese slices evenly.
I fold the dough over itself to create layers, pressing the edges to seal.
I brush the top with olive oil and bake for 25–30 minutes, until the bread turns golden brown.
I let it cool slightly before slicing and serving.
Servings and Timing
This recipe makes about 6–8 servings. The total preparation time is around 1 hour and 50 minutes, including rising time, with 20 minutes of prep and 25–30 minutes of baking.
Variations
I sometimes add thinly sliced cooked eggplant or sautéed spinach for a richer filling. For a spicier version, I sprinkle in a pinch of red pepper flakes. When I want a saltier bite, I use half provolone and half pecorino Romano. For a vegan version, I swap the cheese for a plant-based alternative and brush the dough with olive oil before and after baking.
Storage/Reheating
I store any leftover Scaccia Ragusana in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I place slices in a preheated oven at 350°F (175°C) for about 10 minutes until warm and crisp again. It also freezes well — I wrap slices individually and thaw them overnight before reheating.
FAQs
What is Scaccia Ragusana?
Scaccia Ragusana is a traditional Sicilian folded bread filled with tomato sauce, basil, and cheese, often compared to a stuffed lasagna bread.
Can I make the dough ahead of time?
Yes, I sometimes prepare the dough a day in advance and refrigerate it overnight, letting it come to room temperature before rolling.
What type of flour works best?
I prefer durum wheat semolina flour for authenticity and texture, but all-purpose flour can be substituted in a pinch.
Can I use fresh tomatoes instead of canned?
Yes, I use peeled and deseeded fresh tomatoes during tomato season for a fresher flavor.
How do I prevent the bread from getting soggy?
I make sure the sauce is cooked down until thick and use only a thin layer of filling before folding.
Can I freeze Scaccia Ragusana?
Absolutely. I freeze baked slices wrapped in foil, then reheat them in the oven for the best texture.
What cheese works best if I can’t find caciocavallo?
Provolone or pecorino Romano makes excellent substitutes with similar flavor profiles.
Can I make it without cheese?
Yes, it’s still delicious with just the tomato-basil filling for a lighter, dairy-free version.
Can I bake it in advance for a party?
Yes, I often bake it earlier in the day and serve it warm or at room temperature — it tastes wonderful either way.
Conclusion
Scaccia Ragusana is one of those comforting Sicilian recipes that always feels special. I love how the layers of dough, tomato, and cheese come together into something hearty and rustic yet simple. Whether I make it for family gatherings or a quiet evening, it always brings a taste of Sicily to my table.
Scaccia Ragusana is a traditional Sicilian stuffed bread from the Ragusa region, featuring thin semolina dough layered with tomato sauce, basil, and melted cheese. Baked until golden, it’s a comforting and rustic dish perfect for snacks, picnics, or light meals.
Ingredients
1 1/4 teaspoons sugar, divided
1/4 teaspoon active dry yeast
1/2 cup plus 2 tablespoons lukewarm water
2 cups durum wheat semolina flour
2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 teaspoon kosher salt, plus more for sauce
All-purpose flour, for dusting
1 clove garlic, minced
2 cups canned whole peeled tomatoes with juice
1/2 cup loosely packed basil leaves, roughly chopped
8 oz caciocavallo cheese, thinly sliced or grated (or mild provolone, or half provolone and half pecorino Romano)
Instructions
In a small bowl, dissolve 1/2 teaspoon of sugar and yeast in lukewarm water. Let sit for 5–10 minutes until frothy.
In a large bowl, combine semolina flour, remaining sugar, salt, and olive oil. Add the yeast mixture and knead until smooth and elastic. Cover and let rise for 1 hour.
Meanwhile, heat olive oil in a saucepan over medium heat and sauté minced garlic until fragrant. Add tomatoes and cook until the sauce thickens. Season with salt and stir in chopped basil. Let cool.
Preheat oven to 375°F (190°C). Roll dough into a thin rectangle on a floured surface.
Spread a thin layer of tomato-basil sauce over the dough, leaving a small border. Layer the cheese slices evenly.
Fold the dough over itself several times to create layers, pressing edges to seal.
Brush the top with olive oil and bake for 25–30 minutes, or until golden brown.
Let cool slightly before slicing and serving.
Notes
Use a thick tomato sauce to prevent the bread from becoming soggy.
Provolone or pecorino Romano are excellent substitutes for caciocavallo cheese.
Add sautéed spinach or eggplant for variation.
For a vegan version, replace cheese with a plant-based alternative and brush with olive oil.
Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
