Description
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Sicilian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
