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Scaccia (Sicilian Lasagne Bread)
40 mins Prep Time
1 hours 0 mins Cook Time
Scaccia is a Sicilian lasagne bread. It is almost like a hybrid of pizza and lasagne. It has a crunchy exterior and a soft chewy interior very similar to lasagne. I have made two versions of the dough and two versions of the filling. When my friends tried both of these, they preferred that the béchamel version was made with a non-yeasted, part AP flour and semolina dough. Though they did comment that the classic tomato basil filling and the yeasted all AP version of the dough was very reminiscent of Neapolitan pizza. For the version of the dough with semolina, you may choose to add a small amount of yeast, but it turns out just great without it, and, traditionally, Scaccia is not yeasted and is made with 100% semolina flour. Scaccia is honestly phenomenal and I highly recommend trying this recipe at least once. You can bring a little taste of Sicily right into your kitchen.
Directions
Dough
3 Steps
Step 1
In a stand mixer fitted with a dough hook, combine all your dough ingredients and knead for about 10-15 minutes on medium.
Step 2
The dough is done kneading once you can stretch it paper thin and see through it without the dough ripping.
Step 3
Form dough into ball, cover with dish cloth and place in a warm place to rise for 1 1/2 to 2 hours.
Classic Sauce
3 Steps
Step 1
While dough is rising, add all classic tomato sauce ingredients except basil into blender. Blend tomatoes, olive oil, garlic, sugar, salt and pepper until very smooth.
Step 2
Add basil and pour into sauce pan and reduce until it becomes a thicker sauce-like consistency, which may take anywhere from 10 to 15 minutes.
Step 3
Remove sauce from heat and pour into a bowl and set aside. There should be at least one cup of sauce.
Shaping the Scaccia
16 Steps
Step 1
After the dough has risen, grease a 9x5-inch loaf pan. Preheat the oven to 450°F.
Step 2
If making two doughs, work with them one at a time.
Step 3
After dough is done rising, transfer to a clean and large greased surface.
Step 4
Roll your dough into a very thin rectangle that is about 18x24 inches. The dough will be so thin that some areas will be see through.
Step 5
Lightly score the dough into 18x 6-inch length wise quarters, just to mark it for your next step.
Step 6
Spread about 1/2 cup of the tomato sauce evenly over the centre two quarters (or centre two strips) and sprinkle half of your cheese over this.
Step 7
Fold over the two outside sections, onto the centre sections overlapping them slightly where they meet. Your rectangle should be about 18x12-inches.
Step 8
Lightly score your dough horizontally now into four 4 1/2x12-inch sections. Spread just under a 1/3 cup of tomato sauce on the centre 2 sections and about 3/4 of the cheese you have left.
Step 9
Fold over the top and the bottom over your tomato sauce section and overlap slightly. You should have a rectangle that is 9x12-inches.
Step 10
Finally, lightly score your dough into 3 sections vertically and spread the remaining sauce over the left two sections and top with the remaining cheese.
Step 11
The right third should be un-sauced, fold this section over the centre and finally fold the sauce covered left section over the right. You should have a narrow rectangle that is small enough to fit into a loaf pan.
Step 12
Place in a prepared loaf pan, with the seam up and poke several times with a fork (about 12-20 pokes).
Step 13
Bake for 50 to 60 minutes, until the top is dark and blistered in places. My loaf is typically good after 60 minutes. Use a thermometer to check doneness if you are unsure. The interior should read 212°F.
Step 14
Remove from oven, turn onto wire rack and allow to cool for at least 10-15 minute before cutting. The béchamel loaf requires at least 20-30 minutes to cool as it tends to be more soupy if cut too early.
Step 15
Cut into slices to serve and serve warm or at room temperature.
Step 16
Wrap well or place in an airtight container and store in fridge until ready to eat.
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