Scaccia is stuffed flat bread folded on itself several times
Create a fountain out of the flour
To the center, add the yeast and enough luke warm water to melt the yeast
Add the EVOO and the salt
Mix and knead to form a smooth dough and let rest in a plastic bag for 30-60 minutes
Roll the dough out into a circle to fit a pie tin
Form the dough into the pie
Fill the pie with whatever you please
Cover the pie with another piece of dough
Rill the edges well so that it is closed on all sides
Cook at 200C (390F) for 35 minutes
Once cooked, remove from the oven and brush the top with olive oil before placing it back in the oven fro another 20 minutes
Let rest for 15 minutes before serving
Ingredients
Directions
Create a fountain out of the flour
To the center, add the yeast and enough luke warm water to melt the yeast
Add the EVOO and the salt
Mix and knead to form a smooth dough and let rest in a plastic bag for 30-60 minutes
Roll the dough out into a circle to fit a pie tin
Form the dough into the pie
Fill the pie with whatever you please
Cover the pie with another piece of dough
Rill the edges well so that it is closed on all sides
Cook at 200C (390F) for 35 minutes
Once cooked, remove from the oven and brush the top with olive oil before placing it back in the oven fro another 20 minutes
Let rest for 15 minutes before serving