6. Lay half the cheese over the sauce. 1 1/4 teaspoon sugar (1/4 + 1t latter in the recipe for the sauce) Begin by folding the long sides of the oval over by about 3-4 cm. The scaccia is … The classic scaccia is a thin stretched bread dough folded up and filled with a tasty sauce containing tomato, cheese and herbs. Apart from that dough, it is all about the gooey filling, often seen spilling out of the bread. To shape the scaccia: Transfer the dough to a greased work surface that’s about 24” x 30” in area. Using your hands, slowly work the dry ingredients into the wet until a soft dough … Eat. For the dough, mix the white bread wheat flour, semolina, dried yeast, salt and white sugar together in a large bowl. The result is a very thin sheet which gets topped with sauce and cheese before being folded up. Place flour in a large bowl and make a well in center; add 2 tbsp. Make a small well in the centre of the dry ingredients, then pour in the 3 tbsp olive oil and warm water. When the dough is ready, tip onto a floured work surface. When the dough is soft and elastic, add 1 tablespoon of olive oil to a clean, large bowl. Start on one side and fold the scaccia over again, this time your fold should be about 8 cm wide, the with of the final product. Scaccia is a typical dish of the area of the Iblei and if you are close to Ragusa this … Transfer the dough to a floured work surface and knead until smooth and elastic, about 6 to 8 minutes. Roll into a large circle approximately 80cm and 3mm thick. And Bon Appetit. Start on one side and fold the scaccia over again, this time your fold should be … Here is the recipe. Cover the bowl with plastic wrap or a clean towel. Bake for 25 minutes or until the surface is golden, browned and crisp. The dough is folded over, filled again, then folded again. Repeat. It is a simple food, ugly-looking but very delicious. With a pizza peel, slide the scaccia (on its parchment) on to the hot stone and bake until the top is crispy and well-browned, about 60 to 70 minutes. I have difficulties explaining it but I will do my best. Serve scaccia ragusana with tomato sauce and cheese lukewarm or cold. The recipe for scaccia dough uses lievito di birra — a cube of beer yeast, found in the grocery store refrigerated section, that can quickly help breads and doughs rise. Repeat with the second piece of dough, layering and folding. The Scaccia came out delicious and I can’t wait to do variations of this recipe I got a million ideas. Continue kneading for five to 10 minutes until the dough is smooth and silky. Stir in the semolina flour, 1 tablespoon olive oil, and the 1⁄2 teaspoon salt until the dough comes together. Cold rise, thin crust, crispy, perfect pizza. After rising the dough it is rolled out in to a large thin circle, topped with a filling and cheese, folded, topped with some more filling and cheese, and then folded over itself to form a log shape. Fold each side of the dough so they meet in the middle. In a large frying pan, over medium heat, add 1 ½ tbsp olive oil. This recipe is featured on Season 28 - Episode 2822. This bread is made with a very thin rectangular layer of dough, folded … First, the dough is rolled out into a large rectangle. Scacce: Piatto tipico siciliano. If you do this, place the dough in a large bowl and allow it to stand several hours at room temperature before forming the pizza. Next part of the recipe is to start the filling. The same dough of the Scaccia is used also for the focacce called Buccatureddi and for the Impanate, but in those cases, because of the richer fillings, the dough is flattened at a higher thickness, about half centimeter or also a bit more. This recipe is featured on show 2822 – Sicilian Scaccia. 2 cups bread flour, plus more for dusting. Preheat oven to 220 degrees static. Scaccia comes from the word Focaccia and it is a very thin dough rolled and layered with fillings. The fillings can be totally up to you, using up some leftover salami, cooked vegetables or bits of cheese you might have in your fridge. Begin by folding the long sides of the oval over by about 3-4 cm. Make a well in the center and pour in warm water, sugar, and yeast. Then more sauce and cheese, more folding and finally, a log of layered dough, sauce and cheese is folded in half and placed into a pan lined with parchment paper. I divided the dough in half and made one version with tomato, basil and cheese, and a second version with tomato, pan-fried eggplant, fresh ricotta, grated Parmesan, and basil. https://www.yeprecipes.com/img-scaccia--italian-lasagna-bread--1274.htm Take three quarters of the filling and spread it over the circle of dough leaving a 4cm boarder around the edge. With a pizza peel, slide the scaccia (on its parchment) on to the hot stone and bake until the top is crispy and well-browned, about 60 to 70 minutes. Scaccia Ragusana. The formula for the dough is simply flour, olive oil, salt and water, which makes a pasta dough that can be stretched out into a very thin sheet and then spread with a thick tomato sauce and cheese. This humble-looking and succulent nosh is made with bread dough; it can be a good snack or a special lunch with an unexpected taste and a pleasant and unexpected consistency. Fold the right side of the dough over the sauce, overlapping by 2 inches. A stromboli is a cousin of this. Any leftover sauce is ideal for dunking the scaccia. You will never need another pizza dough recipe. Repeat. Divide the dough into 2 sections and let rest for 30 minutes covered with food-safe plastic wrap. See more ideas about recipes, italian recipes, food. Repeat with the second piece of dough, layering and folding. Here is your basic recipe for the dough. Knead the flour by adding more water. Leavened dough When the dough is soft and smooth, let it rise up to double the volume. olive oil and 1 1/4 cups water and stir until a rough dough forms. Ingredients makes about 6 servings. Make the dough by hand: In a large bowl, combine flours and salt with your fingers or a whisk. Brush evenly scaccia Ragusa tomato with olive oil and place on a baking sheet, which must be covered with baking paper. Spread the sauce on the dough, almost to the edge, but not quite. "Scacciata" derives from the Sicilian word meaning to drive away, equivalent to the Italian word "schiacciata" meaning to crush or to flatten. Eat. Reduce temperature to 400°F. Fold the dough in half like a book. In a large bowl, whisk together the sugar, yeast and lukewarm water and let stand until foamy, about 10 minutes. Set oven to 450 degrees F. 1/2 cup + 2 Tablespoons warm water (this didn’t work out in my home kitchen and I needed to add another 1/4 cup water) you can do recipe as written and add the 1/4 c extra water if needed at the end) Let sit for 10 minutes, until foamy, then add oil to liquid and mix together with your hands or spoon until a craggy ball forms. 5. The bottom dough needs to be a little thicker than the top dough. oil, salt, and 1 1 ⁄ 4 cups water, and stir until a dough forms. Scaccia loaves are crusty and blistered on the outside with soft, delicate layers on the inside. Fold the dough in half like a book. Ecco la ricetta. One section will be 1/3 of the dough for the top and the other section will be 2/3 of the dough for the bottom. Create a cavity in the middle of the mound of flour. If the dough resists stretching, cover it and let it rest for 10 minutes or so, to relax. Cover with three quarters of the cheese. Deselect All. Let it rise for about 90 minutes, or until the dough doubles in size. Stromboli is about perfect layers while Scaccia Ragusana is beautiful in its imperfections. Spread half of the sauce over the middle 3/4 of the dough with the long sides facing you. Scaccia is perhaps best described as a cross between a calzone and lasagna—a stuffed bread full of thin layers of dough. Roll the dough into a very thin rectangle about 18" x 24” in size; it should be thin enough to see through it in places. Below is the recipe and I also included what I added to it if you find your ingredients not coming out into dough the same way mine did. Scaccia is a stuffed flat bread in Sicilian cuisine. Dough Put 1 kg of flour on the work surface. 1/2 teaspoon kosher salt. Find this Pin … You repeat th Scaccia Ragusana (Lasagna Flatbread) I like my scaccia on the saucy side, so I scaled up the amount of sauce. Scacce: typical Sicilian dish. Perfect Thin Crust Pizza Dough - Bake. Place in a clean bowl, cover and leave to prove for at least an hour or until doubled in size. When I make a scaccia I put the filling on top of the dough in one layer, then roll it up like a strudel, but this is for the novices, the Ragusani do it differently. Feb 21, 2021 - Explore Gloria Fredette's board "scaccia", followed by 110 people on Pinterest. This will prevent the filling from sliding out as you start to roll. Reduce temperature to 400°F. Add the dough to the bowl and swish it around the olive oil. 1/4 cup extra-virgin olive oil Brush the top lightly with olive oil. 1 package instant dry yeast. It should not be served hot. The recipe indicates it can be rolled out with a pin, but that proved impossible for the dough … Fill the cavity with half a cube of yeast and add hot water, oil and salt. And they are closed with a different technique. Brush the top lightly with olive oil. Place flour and salt in a large bowl, stir and make a well in the centre. Add 2 Tbsp. Perfect Thin Crust Pizza Dough - Bake. More information. 1 cup lukewarm water. Scaccia is made from a dough that is half bread flour and half semolina flour. Spread the sauce on the dough, almost to the edge, but not quite. Ingredients for one loaf. Roll the dough on a floured surface into roughly a 26 x 18-inch rectangle. The layers are created by spreading tomato sauce over very thinly rolled out dough, sprinkling cheese or other toppings across, then folding it over on itself. This will prevent the filling from sliding out as you start to roll.

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