Scacciata Siciliana Recipes

SCACCIA RAGUSANA (SICILIAN TOMATO AND CHEESE PIE)

Steps:

• Whisk the flours together in a large bowl and make a well in the center. Add the salt and 2 tablespoons of the oil and rub the flour and oil together with your fingers until the mixture resembles coarse peas.
• Start adding the water, about 2 tablespoons at first, and start kneading. Continue gradually adding water and kneading until the dough is soft, smooth and no longer sticky. Cover the dough with a kitchen towel and let rest at room temperature for 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons of the oil in a saucepan. Add the garlic and cook for 1 minute. Add the tomatoes, season with salt and pepper, and cook until thickened and reduced a bit, about 10 minutes. Stir in the basil. Set aside to cool.
• Preheat the oven to 500ºF.
• Cover a large work surface with a large sheet of parchment paper, sprinkle with a bit of flour to prevent sticking, and transfer the dough to the surface. Cover the dough with a second piece of parchment and roll into a large thin rectangle. Spread a thin layer of sauce all over the dough and lightly sprinkle with the cheese. Fold the left and right sides of the dough to meet in the middle and top with another thin layer of sauce and cheese. Then fold the top and bottom edges to meet in the center and top with more sauce and cheese. Lastly, fold the pie over into a roulade and transfer the pie with the bottom piece of parchment paper onto a baking sheet. (Save the remaining sauce for dipping.)
• Bake for 10 minutes. Then reduce oven temperature to 400ºF and bake until the dough is cooked and lightly charred, about 50 minutes more. Cool before slicing.

SCHIACCIATA

Steps:

• Preheat the oven to 400 degrees F.
• Measure the water in a measuring cup, stir in the yeast and let develop for 10 minutes. It should look foamy when it's ready.
• Meanwhile, add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Turn on to whisk together and run for a minute or so to create a well. With the mixer running, add the water and yeast in a stream. Turn the mixer up to speed 2 and knead until the dough comes away from the bowl and it looks smooth and feels elastic but still sticky, 5 to 7 minutes. Flour your hands and knead the dough for a minute on the counter.
• Grease a large glass bowl with 2 tablespoons olive oil. Add the dough, flip on both sides and cover with a clean tea towel. Place the dough in a warm spot to rise until it is double in size, about 1 hour.
• Spread a half sheet tray with the remaining olive oil. Lay the dough on top and stretch and pat out until it reaches 10-by-16-inches, an oval rough shape is ideal. Use your fingertips to press in small indentations. Sprinkle evenly with the cherry tomatoes, sea salt and rosemary leaves. Let rise again for 20 minutes.
• Place on the middle rack of the oven and bake until puffed and golden, 20 to 25 minutes. Slice into wedges or squares for serving and drizzle with more olive oil, if desired.

SCACCIATA SICILIANA

Steps:

• In mixing bowl, mix together flour and 1 teaspoon of salt; set aside.
• In a separate small bowl, stir together water, sugar and yeast and Olive Oil. Let sit for several minutes until foam forms on top.
• In an electric mixer, with dough hook attachment add flour and gradually add in liquid and knead for several minutes until dough pulls away from the sides and has an elastic texture.
• Add a bit of olive oil to large bowl. To that same bowl, add the dough and roll to coat dough in olive oil.
• Cover top of dough with plastic wrap and then cover the top of the bowl with a towel.
• Let rise for a least 90 minutes, until dough has doubled in size.
• Punch dough down and break in half to form two dough balls.
• Divide each dough ball into two, and roll out...size and shape are not critical, but we thinly roll into oval shape, 1/2 dough ball bottom, an 1/2 for the top.
• Once bottom dough is rolled out, add whichever combination of filling ingredients you decide, we start with vegetable ingredients, dollops of tomato sauce, onions, a generous drizzle of olive oil, peperoncino, salt and pepper, then add cheese last.
• Place second rolled out dough on top, seal by crimping edges, a fork, or if you have perfected a hand method.
• Prick holes on top with fork for ventilation while baking. Brush top lightly with olive oil, and bake @ 400F for 30 minutes.