About the Recipe
The Scaccia Ragusana is an emblematic dish of Ragusa cuisine, telling a story of simplicity, tradition, and authentic Sicilian flavors. The exact origins of Scaccia Ragusana are not well-documented, but it is believed to have been created in the 18th century. The dish emerged as a way to prepare a hearty meal using simple and readily available ingredients. Scaccia reflects the agricultural heritage of the Ragusa region, where wheat and dairy products are fundamental elements.
Scaccia Ragusana is not just a dish; it's also a representation of Sicilian culture and tradition. It is often prepared for special occasions and holidays, with each family having its own unique recipe passed down through generations.
The focaccia is typically made with durum wheat flour, typical of the area, and filled with various local ingredients. The dough, made from durum wheat flour, water, yeast, and salt, is rolled into a thin sheet. The sheet is then filled with a variety of fillings, which can include tomato sauce, caciocavallo cheese, and basil; eggplant; broccoli; ricotta and sausage; or ricotta and parsley. After filling, the sheet is folded multiple times, creating layers of dough and filling. The Scaccia is then baked until the crust is golden and crispy.
Ingredients
Dough:
500g durum wheat semola
250g water
50g extra virgin olive oil
10g salt
5g dry yeast
Filling:
500g tomato sauce
200g aged caciocavallo cheese
300g semi-aged caciocavallo cheese
Fresh basil
Extra virgin olive oil
Preparation
Step 1
Dissolve the yeast in water, along with salt and extra virgin olive oil.
Step 2
Mix in all the flour and knead for 10-15 minutes until a smooth, homogeneous dough forms.
Step 3
Let the dough rest for 1 hour before working with it.
Step 4
Roll out the dough very thinly, using a rolling pin and semolina flour, forming a rectangle.
Step 5
Spread the tomato sauce evenly over the entire surface of the rectangle.
Step 6
Add a handful of aged and semi-aged caciocavallo cheese, some fresh basil leaves, and extra virgin olive oil.
Step 7
Fold the rectangle in half and season the exposed surface again.
Step 8
Fold the Scaccia onto itself and place it on a baking sheet lined with parchment paper.
Step 9
Use a fork to make incisions on the Scaccia before baking.
Step 10
Bake at 230°C (450°F) until the dough is golden and crispy.