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Sicilian Scaccia Ragusana | Stuffed Cheese Flatbread
(0)
50 min
Under an hour
Knuspr-Küche
Knusprig gebackenes sizilianisches Fladenbrot aus Ragusa: Hauchdünner Hefeteig, gefüllt mit fruchtigen Tomaten, frischem Basilikum und reichlich schmelzendem Mozzarella und Parmigiano Reggiano in feinen Schichten gefaltet.
Ingredients
Preparation method
Preparing & Resting the Dough
Dissolve the fresh yeast in 160 ml of lukewarm water. Place the wheat flour and fine salt into a mixing bowl. Add the yeast water and olive oil, and knead everything into a smooth, elastic dough (approx. 7–10 minutes).
Shape the dough into a ball, brush thinly with a little olive oil, cover, and let rise in a warm place for approx. 45–60 minutes until doubled in size.
Filling & Folding
Preheat the oven to 220 °C top/bottom heat. Season the strained tomatoes with a pinch of salt and a little freshly ground black pepper. Drain the mozzarella thoroughly and finely dice it. Grate the Parmigiano Reggiano and coarsely tear the basil leaves.
Chef's tip
Traditional enjoyment: In Sicily, scaccia is often eaten lukewarm or cold as street food – also perfect to take on the go or make ahead!
Crispy tip: If you own a pizza stone, bake the scaccia directly on it for an extra crispy crust.
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