Scaccia Ragusana: Sicilian Stuffed Bread
Scaccia Ragusana is a traditional Sicilian dish made with thin layers of dough filled with caciocavallo cheese, tomato sauce, and basil, then folded and baked until crispy outside, but tender warm and delicious inside.
On the island of Sicily, there are hundreds of different delicious foods to choose from, but Scaccia is easily one of my favorites.
The flavors are similar to a classic pizza, but with a unique texture that's crispy on the outside and tender on the inside. It's a perfect dish to impress guests or to enjoy as a hearty family meal.
Despite its intricate looks, Scaccia Ragusana is actually very easy to make, and is one of the many delicious Italian dishes often served as street foods.
What is Scaccia?
Scaccia Ragusana is a traditional and unique Sicilian dish from the Sicilian hilltop town of Ragusa, one of the Baroque cities. TIt can be stuffed with different fillings, but the straightforward combination of tomato sauce and melted cheese is the most common.
Scaccia is made by layering thin sheets of dough with cheese and other savory fillings like tomato sauce and basil. The dough is simple to prepare, with semolina flour, salt, and yeast.
The layering technique creates a pleated effect that looks impressive once baked, much like the swirls in a babka.
For more great Sicilian recipes, check out my family recipe for Sicilian Spiedini, this traditional Unbreaded Eggplant Parmesan and this classic ricotta cannoli filling recipe.
Why This Recipe Works
- You only need simple ingredients to make this recipe.
- You can customize the filling to your liking and preferences.
- It's easier to make than it looks!
Ingredient Notes
Sugar - Used to activate the yeast. Regular sugar or any other type of sugar will work fine.
Active dry yeast - Different than instant yeast, active dry yeast needs to be activated for a few minutes with lukewarm water and sugar, until foamy.
Durum wheat semolina flour - Semolina flour is the key ingredient to make the Scaccia dough. Use fine-ground semolina flour.
Extra-virgin olive oil - Good quality olive oil is the base for any Italian recipe.
Garlic - Fresh garlic will give the tomato sauce a fragrant aroma. If needed, you can substitute with garlic powder for a milder flavor.
Tomatoes - Use canned whole peeled tomatoes with juice for the best flavor and result. Alternatively, you can use tomato puree or passata.
Basil leaves - Basil is another staple ingredient in Italian cuisine. Fresh basil, especially, will give a delicious flavor to the Scaccia.
Caciocavallo cheese - Caciocavallo is a semi-hard Italian cheese made from cow's milk. It has a slightly tangy, salty flavor and it melts beautifully. Alternatively, you can use a mix of Provolone cheese and Pecorino Romano cheese.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
You only need very basic equipment to make this recipe:
You'll need a large bowl, to mix the dough and let it rise. A saucepan, to make the tomato sauce. And a loaf pan, to bake the Scaccia in.
How to make scaccia: Step by Step Instructions
Make the Dough
- Whisk together sugar, yeast, and water in a large bowl. Let rest for about 10 minutes or until foamy.
- Add the semolina flour, olive oil, and salt and mix until the dough just comes together. Transfer to a floured surface and knead until smooth and elastic. Lightly rub a clean bowl with oil, place the dough inside, cover, and let rise in a warm place until doubled in size, about 2 hours.
Make the Sauce
- Add the olive oil to a medium saucepan. Add the garlic and cook over medium heat, until it just starts to turn golden. Add the tomatoes to the saucepan and use the back of a wooden spoon to break them up. Add the remaining teaspoon sugar and season with salt. Cook for about 10 minutes, or until some of the liquid has evaporated. Turn off the heat, add the basil, then use an immersion blender or food processor to puree.
Assemble the Scaccia
- Heat the oven to 450 degrees F. Line a 9x5 loaf pan with parchment paper. Transfer the dough onto a large, lightly floured work surface, then use a rolling pin to roll the dough out as thin as possible. Try to get it to a 26x18 inch rectangle, or even larger if you can.
- Position the dough with the long sides in front of you, then spread a thin layer of sauce over the middle third. Sprinkle with half of the cheese, then fold the two sides over onto the sauce so that they overlap by only a few inches in the middle.
- Spread the leftover sauce over the left two-thirds of the dough, then sprinkle with the rest of the cheese. Fold the righthand side over the middle part of the saucy side, then fold the lefthand sauced side over that, like folding a letter.
- Fold the dough crosswise, then tuck the whole thing and transfer dough into the prepared loaf pan. Brush the top with olive oil, then bake in the hot oven for about 1 hour until it gets a crispy crust.
- Immediately invert the scaccia onto a rack, then remove the loaf pan and parchment paper. Let the loaf cool in this position for 10 minutes. Turn the loaf right-side-up, then slice into thick pieces and serve warm.
Tips for Success
- Roll the dough as thin as possible without tearing it. This will make many nice layers in the Scaccia and give the best end result.
- Make sure the oven is preheated and at the right temperature before baking
- Don't skimp on the fillings, especially the cheese and sauce. Generous amounts help keep the layers moist and flavorful as they bake.
- After baking, allow the Scaccia to rest for a few minutes before slicing.
What to serve with Scaccia
Scaccia Ragusana is best served warm. It makes an excellent main dish accompanied by a fresh green salad or a Heirloom Tomato Salad. You can also serve a side of vegetables like this Sicilian Eggplant Caponata, these Roasted Italian Long Hot Peppers or garlicky sautéed broccoli rabe to round out the meal.
For a casual gathering or party, consider cutting it into smaller slices to serve as a delicious finger food along with other antipasti such as clams oreganata, tangy citrus marinated olives, or classic tuna carpaccio.
FAQ about scaccia
Yes, store-bought pizza dough can be used as an alternative to homemade dough. Although the flavor and consistency may differ. Just ensure it's rolled out very thin to maintain the traditional texture of Scaccia Ragusana.
Feel free to get creative with your favorite fillings! Ingredients like sautéed spinach, mushrooms, caramelized onions, or even slices of pan-fried eggplant make great additions. For a meaty version, try adding crumbled sausage or pepperoni. You can also use different cheeses like fresh ricotta, or mozzarella.
Yes, you can freeze Scaccia Ragusana either before or after baking. Wrap it tightly in plastic wrap and foil to preserve freshness. Thaw and reheat in the oven to serve.
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Scaccia Ragusana
Ingredients
- 1 ¼ teaspoons sugar divided
- ¼ teaspoon active dry yeast
- ½ cup plus 2 tablespoons lukewarm water
- 2 cups durum wheat semolina flour
- 2 tablespoons extra-virgin olive oil plus more
- ½ teaspoon kosher salt plust more for sauce
- All-purpose flour for dusting
- 1 clove garlic minced
- 2 cups canned whole peeled tomatoes with juice
- ½ cup loosely packed basil leaves roughly chopped
- 8 oz. caciocavallo cheese thinly sliced or grated
- OR mild provolone cheese OR half provolone half pecorino Romano
Instructions
- Whisk together 1⁄4 teaspoon sugar, yeast, and water in a large bowl. Let rest about 10 minutes or until foamy.
- Add the semolina flour, 1 tablespoon olive oil, and 1⁄2 teaspoon salt and mix until the dough just comes together. Transfer to a very lightly floured work surface and knead until smooth and elastic, about 5-8 minutes. Lightly rub a bowl with oil, place the dough inside, cover and let rise in a warm, draft free place until doubled in size, about 2 hours.
- While the dough rests, make the sauce. Add the remaining tablespoon olive oil to a medium saucepan. Add the garlic and cook over medium heat, until it just starts to turn golden, about 2 minutes. Add the tomatoes to the saucepan and use the back of a spoon to break them up. Add the remaining teaspoon of sugar and season with salt. Cook for about 10 minutes, or until some of the liquid has evaporated. Turn off the heat, add the basil, then use an immersion blender to puree everything until smooth. Taste, and adjust the seasoning as needed.
- Heat the oven to 450 degrees F. Line a 9-by-5-inch (or similar) loaf pan with parchment paper. Transfer the dough on to a large, lightly floured work surface, then use a rolling pin to roll the dough out as thin as possible. Try to get it to a 26-by-18-inch rectangle, or even larger if you can.
- Position the dough lengthwise in front of you, then spread half of the tomato sauce over the middle third. Sprinkle with half of the cheese, then fold the two sides over on to the sauce so that they overlap by only a few inches in the middle.
- Spread the remaining sauce over the left two thirds of the dough, then sprinkle with the rest of the cheese. Fold the righthand unsauced side over the middle part of the sauced side, then fold the lefthand sauced side over that, like folding a letter.
- Fold the dough crosswise, then tuck the whole thing into the prepared loaf pan. Brush the top with olive oil, then bake in the hot oven for about 1 hour.
- Immediately invert the scaccia onto a rack, then remove the loaf pan and parchment paper. Let the loaf cool in this position for 10 minutes. Turn the loaf right-side-up, then slice into thick pieces and serve warm.
Notes
- Roll the dough as thin as possible without tearing it. This will make many nice layers in the Scaccia and give the best end result.
- Make sure the oven is preheated and at the right temperature before baking the Scaccia.
- Don't skimp on the fillings, especially the cheese and sauce. Generous amounts help keep the layers moist and flavorful as they bake.
- After baking, allow the Scaccia Ragusana to rest for a few minutes before slicing.
Nutrition
More Italian Recipes
- Italian Breaded Chicken Cutlets
- Homemade Marinara Sauce Recipe
- Crispy Chicken Parmigiana
- Italian Meatballs
- Braciole Recipe
- Pignoli Cookies
- New England Clam Chowder
- Lobster Bisque Recipe
- Mushroom Risotto Recipe
- Cioppino Seafood Stew
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I have been making this several times a month. I too wondered about the small amount of yeast, given the short time allowed for rising. Ditto about the amount of water. And the baking time, one hour at 450, really? Really. It works. Excellent
Love to hear it! Thank you so much for commenting!
Dough was drier than I anticipated when kneeding but it works; need some elbow grease to roll but think is key. Used parm and mozzarella like I would a pizza. I also added some pepperoni that was near expired and chopped leftover grilled veg. Next time I will add some heat/spice.
What a DELIGHT! Amazing flavour and texture. So soft inside; like an adult pizza pocket but a million times better! Served with a simple red wine vinegar and oil dressing over baby arugula.
Will keep this for entertaining in the future.
So glad you enjoyed it! I agree about the dough - it has a strange texture but it bakes up unexpectedly well. Thanks for the comment!
Hi Coley,
New to the baking scene, and weird but when I mix only 1/4 teaspoon active dry yeast with the 1/4 tsp sugar and water (temp at 110), it doesn’t activate or bubble or anything. But if I use the same active dry yeast and do more yeast & sugar and warm water it foams up perfect. Not sure what I am doing incorrectly, but wondering if it is truly 1/4 teaspoon active dry yeast or 1/4 oz maybe?
Hi Laura - Great question! The correct amount is 1/4 tsp - you are right that it is a very small amount of yeast, and the dough will not feel like a typical bread dough at all. It's more like a pasta dough, very dense. As long as you've tested your yeast and it is, in fact, alive, don't worry about it not bubbling up in the first step. Because it's a small amount, there will not be a ton of noticeable foaming. Hope this helps - please let me know if you try the recipe (and if you like it, please consider changing your star rating to 5!) 🙂
Just tried this last night! I did not have semolina flour or the particular cheese so I substituted with bread flour and mozzarella. It was delicious! My only issue was with the baking. Mine looked done after only 35 minutes, and although the inside was still a little undercooked, I didn't want the outside getting any crispier than it already was. Do you think covering it in foil may help keep the top less crisp? Or any other suggestions? Otherwise, I loved it!
Horray! So glad you enjoyed the recipe. I, too, was alarmed at the high baking temp and long baking time, but I kept it in there just to see how the recipe would fare and I was glad I did. The super dark outer crust looked overdone, but it wasn't. It was crusty with a toasted flavor and inside was moist, soft perfection. The outside didn't taste burnt at all. You can try covering with foil, but trust me, the crispiness is really delicious! If you try it again, let me know!
Horay! So glad you enjoyed the recipe. I, too, was alarmed at the high baking temp and long baking time, but I kept it in there just to see how the recipe would fare and I was glad I did. The super dark outer crust looked overdone, but it wasn't. It was crusty with a toasted flavor and inside was moist, soft perfection. The outside didn't taste burnt at all. You can try covering with foil, but trust me, the crispiness is really delicious! If you try it again, let me know!
Yes, put a piece of foil over it. I have been making a similar recipe for 30 years and I know how long it needs to cook so I just let it cook to a certain point to get the crispiness and add foil while the interior finishes cooking. Even if it doesn't taste overbaked, it looks more appetizing with a lighter color.
I have also been lusting after this bread since hearing about it on Food Schmooze. I searched for the cheese and yesterday by chance stumbled upon it at Eataly and right next to it was the semolina flour. So it was destiny! I am in process of making it and am finding the dough VERY dry and am worried it may not work according to the recipe. But since it's not supposed to be like a pizza dough, hoping it turns out well. Stay tuned!
Oh, awesome! I'm so glad you found my post. Curious to hear how yours came out! I was actually thinking the same thing when I made mine. The dough was really difficult to roll out, and in hindsight, I wish I had kept at it a little longer to get it even thinner - I think that's the trick. You can always add a light spritz of water to any dough to give it a little more moisture if it's too dry. This recipe turned out great for me even though I had major doubts throughout the entire process. Keep me posted on yours!
That's beautiful. A perfect recipe for this rainy day. Yep, it's raining in south Florida, too. I doubt I could find that cheese in a hundred-mile radius from here, but I've got all the rest on hand. Now if I can just get off the couch.
I'm so over the crappy weather. It seems like it's never going to end. March is always my least favorite month because you think spring is here but its just cold and rainy. But it also means pizza bread, so ya know...