Scaccia: Traditional Sicilian Flatbread with Cheese, Tomato, and Onion
Scaccia is a traditional Sicilian flatbread that captures the essence of Mediterranean flavors with a combination of gooey cheese, savory onions, and a touch of fresh tomato. It’s a rustic, satisfying dish that’s easy to make and full of flavor. Whether you’re preparing it as a snack, appetizer, or main dish, scaccia offers a perfect balance between crispy crust and tender, cheesy filling. Let’s walk through the steps to prepare this delicious, versatile treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semola (Semolina flour) | 500g |
| Water | 220g |
| Extra virgin olive oil | 50g |
| Fresh brewer’s yeast | 7g |
| Salt | 6g |
| Caciocavallo cheese | 200g |
| Tomato passata (tomato puree) | 250g |
| White onions | 60g |
| Fresh parsley | 1 bunch |
| Salt (to taste) | q.b. (as needed) |
| Freshly ground black pepper | q.b. (as needed) |
| Extra virgin olive oil (for greasing) | q.b. (as needed) |
Instructions
Step 1: Prepare the Dough
To begin, prepare the dough for the scaccia. In a large mixing bowl, crumble the fresh yeast and add the water. Stir the mixture gently to dissolve the yeast in the water. Once the yeast is fully dissolved, add the extra virgin olive oil to the bowl and continue mixing.
Slowly incorporate the semolina flour into the mixture, stirring until the flour absorbs the liquid. Add the salt at this point, continuing to mix and knead until the dough forms a smooth, elastic texture. If the dough feels too sticky, add a little more flour until it reaches the right consistency.
Once the dough has come together, transfer it to a clean bowl. Cover the bowl with plastic wrap and let the dough rest at room temperature for about an hour. During the warmer summer months, a resting time of 40 minutes should be sufficient for the dough to rise and become airy.
Step 2: Prepare the Filling
While the dough is resting, prepare the filling. Start by chopping the Caciocavallo cheese into small cubes. Then, peel and thinly slice the white onions. Set both the cheese and onions aside in separate bowls.
Next, take the fresh parsley and chop it finely. You’ll use this to add a fresh, aromatic flavor to the filling.
Pour the tomato passata into a bowl and divide it into two equal portions using a bench scraper or a knife.
Step 3: Assemble the Scaccia
Once the dough has rested, it’s time to assemble the scaccia. Start by dusting a clean work surface with some semolina flour. Roll out one half of the dough into a large rectangular shape using a rolling pin. Be sure to leave some extra dough around the edges to create a border.
Spread one portion of the tomato passata evenly over the dough, leaving the edges free. Sprinkle half of the sliced onions on top of the tomato sauce, and then scatter the chopped Caciocavallo cheese evenly over the surface. Sprinkle some finely chopped parsley, and add a pinch of freshly ground black pepper to taste.
Now, carefully fold the dough over the filling to create a simple fold-over shape. Start from one edge, folding the dough towards the center, and then repeat with the other side. Seal the edges by folding them inward, and gently press down with your fingers to make sure everything sticks together.
Repeat the same process with the second portion of dough and filling to create the second scaccia.
Step 4: Bake the Scaccia
Preheat your oven to 220°C (425°F) in static mode (no fan). Grease a baking sheet with a little extra virgin olive oil and place the assembled scacce onto the sheet. Drizzle a bit more olive oil over the top of the scacce to ensure they bake to a golden brown color.
Bake the scacce in the preheated oven for about 25 minutes, or until the dough is golden and crispy. Keep an eye on the scacce toward the end of the cooking time to ensure they don’t overcook.
Step 5: Serve and Enjoy
Once the scacce are beautifully golden and crisp, remove them from the oven and let them cool for a few minutes. Slice them into squares or rectangles, and serve warm.
This Sicilian treat is perfect for serving as an appetizer, a light meal, or even as a snack during a gathering with friends and family. Enjoy the blend of melted cheese, rich tomato, and aromatic onions with each bite.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 12g |
| Fat | 18g |
| Carbohydrates | 50g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 800mg |
Tips for the Perfect Scaccia
- For an even richer flavor, you can experiment with adding a pinch of dried oregano or basil to the tomato filling.
- If you prefer a slightly crunchier scaccia, you can bake it a few extra minutes, but be careful not to overcook.
- The dough can be made in advance and refrigerated overnight for a more intense flavor.
- Scaccia can be served at room temperature as well, so it’s perfect for making ahead of time for parties or picnics.
This recipe offers a glimpse into the heart of Sicilian cuisine, showcasing simple yet flavorful ingredients that come together to create a delicious, savory dish. The combination of semolina dough, cheese, tomato, and fresh herbs makes scaccia a beloved dish in many Sicilian homes. Enjoy making and sharing this traditional recipe with your family and friends!
