• 4 hours
  • Low

Ragusan Scaccia

Ingredients for 5 pieces 
1 kg of 100% Italian Wheat Semolina
720 ml of water
7 g of dry brewer's yeast (or 25 g of fresh brewer's yeast)
30 g of olive oil
1.5 kg of peeled tomatoes
2 big onions
2 forms of caciocavallo cheese
25 g of salt
Fresh basil q.s.
Durum wheat semolina q.s
First, prepare the tomato sauce. Slice the onions and sauté them in the olive oil for about twenty minutes, then add the peeled tomatoes and cook for about 2 hours at low heat. Once cooked, add a pinch of salt and basil leaves.
At this point, proceed by preparing the dough. Sift the re-milled semolina and, a little at a time, pour some water, add the yeast and mix until all the water is finished.
Once the liquids have been absorbed, pour the oil and salt, continuing to knead first inside the bowl, then moving the dough on a worktop. Once you have reached a smooth and elastic consistency (it will take about 10 minutes), let the dough rest covered with cling film inside the turned off oven for about 60/90 minutes (until the initial volume is doubled).
In the meantime, grate the caciocavallo cheese and, if you want, you can add it directly to the cold tomato sauce so as to spread it better.
When the leavening is complete, make some 300/400 g loaves and let them rest a second time for 30 minutes, always covered with cling film.
After the second resting time has also passed, sprinkle the worktop with semolina and start rolling out the dough, trying to give it a rectangular shape with a thin thickness.
At this point, spread the tomato sauce with the caciocavallo cheese and close the sides towards the center. Spread again with the tomato and caciocavallo cheese and, this time, bring the two ends towards the center.
Once this procedure has been carried out with all the loaves, bake in a preheated oven at 220° and in ventilated mode for 20/25 minutes.

In cooperation with Miss Mambo Kitchen

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