Scaccia Ragusana

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Scaccia is stuffed flat bread folded on itself several times

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Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients
 2.20 lbs wheat flour
 30 g yeast
 ½ cup Olive oil
 500 g water
 salt

Directions for the dough
1

Create a fountain out of the flour

2

To the center, add the yeast and enough luke warm water to melt the yeast

3

Add the EVOO and the salt

4

Mix and knead to form a smooth dough and let rest in a plastic bag for 30-60 minutes

5

Roll the dough out into a circle to fit a pie tin

6

Form the dough into the pie

7

Fill the pie with whatever you please

8

Cover the pie with another piece of dough

9

Rill the edges well so that it is closed on all sides

10

Cook at 200C (390F) for 35 minutes

11

Once cooked, remove from the oven and brush the top with olive oil before placing it back in the oven fro another 20 minutes

12

Let rest for 15 minutes before serving

Ingredients

Ingredients
 2.20 lbs wheat flour
 30 g yeast
 ½ cup Olive oil
 500 g water
 salt

Directions

Directions for the dough
1

Create a fountain out of the flour

2

To the center, add the yeast and enough luke warm water to melt the yeast

3

Add the EVOO and the salt

4

Mix and knead to form a smooth dough and let rest in a plastic bag for 30-60 minutes

5

Roll the dough out into a circle to fit a pie tin

6

Form the dough into the pie

7

Fill the pie with whatever you please

8

Cover the pie with another piece of dough

9

Rill the edges well so that it is closed on all sides

10

Cook at 200C (390F) for 35 minutes

11

Once cooked, remove from the oven and brush the top with olive oil before placing it back in the oven fro another 20 minutes

12

Let rest for 15 minutes before serving

Scaccia Ragusana