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There’s no mistaking the unique taste of Sicilian Scaccia bread! This traditional Italian dish has a delicious blend of savory herbs and ripe tomatoes. Enjoy this delectable treat hot out of the oven for an unforgettable meal!
Type of Cuisine:
Mediterranean
Prep Time: 45 minutes.
Cook Time: 45 minutes
How Many Servings?
8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 cups semolina flour 13 oz | |
| 1 teaspoon yeast | |
| 1 ½ teaspoons sugar | |
| ½ cup warm water plus more if needed | |
| 1 onion (chopped) | |
| 3 garlic cloves | |
| 2 tablespoons olive oil (divided) | |
| 1 can 28 oz tomatoes | |
| ½ teaspoon salt | |
| ½ cup fresh basil (chopped) | |
| 4 oz mild provolone cheese (cut into small pieces) | |
| 4 oz primo Reggiano shredded |
Preparation
1
Mix 1⁄2 teaspoon sugar, yeast, and water in a large bowl. Let rest for about 10 minutes or until foamy.
Add the semolina flour and one tablespoon of olive oil, and mix until the dough just comes together.
2
Transfer to a 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.
3
While the dough rests, make the sauce. Add the remaining tablespoon of olive oil to a medium skillet. Add the chopped onion and cook over medium heat until it turns golden about 5 minutes; add the garlic and saute for another minute.
Break the whole tomatoes with your hands or spoon, then add to the onion and garlic. Add one teaspoon of sugar and season with salt. Lower the heat and let it simmer for about 20 minutes. Mix in the fresh basil, remove keep aside until ready to use
4
Preheat your oven to a sizzling 450 degrees F. Prepare a loaf pan with parchment paper. Roll out the dough on a sizeable lightly-floured surface - make it as thin and comprehensive as possible!
5
When ready, position the sheet horizontally before you and spread half of the sauce over the middle third; sprinkle the cheese evenly.
6
Tap both sides onto the center so they overlap by just a few inches for an enveloped effect.. Add the remaining sauce on the left two-thirds, followed by the cheeses, before folding the right-hand side into the sauced midsection and finally capping off with the left-hand section.
7
Gently fold your dough and wrap it snugly in the prepared loaf pan. Brush the top with olive oil, then carefully place it into a preheated oven for 45 minutes of baking magic.
8
After swiftly flipping the Scaccia onto a cooling rack, peel off the parchment paper and leave upside-down to cool for 10 minutes before serving warm slices of deliciousness! Enjoy.
Rana’s Notes!
Storing and freezing Scaccia bread Storing and freezing Scaccia bread is simple and easy! The best way to keep it is to wrap the bread in parchment paper and then in plastic wrap or place it into an airtight container for up to one week. To freeze, it is better to cut the bread into individual servings, wrap each in parchment paper, then tightly in aluminum foil, or place in a freezer bag and seal. To defrost, remove from the foil or freezer bag and leave it on the counter. It should be ready to enjoy within an hour.