Scaccia (Sicilian Lasagne Bread) | TasteToronto
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Scaccia (Sicilian Lasagne Bread)

40 mins Prep Time

1 hours 0 mins Cook Time

Ingredients

  • 1 cup all-purpose flour and 1 cup semolina flour (232 grams total)

  • 1/4 teaspoon instant yeast

  • 1 teaspoon salt

  • 1 tablespoon (12 grams) extra-virgin olive oil

  • 1/2 cup + 2 to 3 tablespoons (141 grams to 155 grams) water, lukewarm

  • 1 x 14.5-ounce can whole tomatoes

  • 1 tablespoon olive oil

  • 2 garlic cloves, peeled (about 1 teaspoon minced)

  • 1 teaspoon sugar

  • 1/8 teaspoon salt

  • Pinch (1/16 teaspoon) black pepper

  • Handful fresh basil leaves, torn or chopped

  • 3 ounces aged provolone sliced and 3 ounces Romano cheese shaved (170 grams to 227 grams total)

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.

Ingredients

  • 1 cup all-purpose flour and 1 cup semolina flour (232 grams total)

  • 1/4 teaspoon instant yeast

  • 1 teaspoon salt

  • 1 tablespoon (12 grams) extra-virgin olive oil

  • 1/2 cup + 2 to 3 tablespoons (141 grams to 155 grams) water, lukewarm

  • 1 x 14.5-ounce can whole tomatoes

  • 1 tablespoon olive oil

  • 2 garlic cloves, peeled (about 1 teaspoon minced)

  • 1 teaspoon sugar

  • 1/8 teaspoon salt

  • Pinch (1/16 teaspoon) black pepper

  • Handful fresh basil leaves, torn or chopped

  • 3 ounces aged provolone sliced and 3 ounces Romano cheese shaved (170 grams to 227 grams total)

Tags:

Toronto Recipes

Lasagne

Sicilian Lasagne Bread

Scaccia