Scaccia Ragusana: Sicilian Stuffed Bread

If there’s a dish that feels like a warm hug from Sicily, it’s this Scaccia Ragusana. Think of it as a savory stuffed bread that’s crispy on the outside, tender on the inside, and bursting with flavors of tomato, fresh basil, and melty cheese. Every bite is comforting, rustic, and completely irresistible. Trust me, once you make this, it will be your go-to for a cozy dinner or an impressive appetizer when friends come over.

Scaccia Ragusana is a traditional Sicilian specialty from Ragusa, often made for holidays or family gatherings. It’s the kind of recipe that smells incredible while baking and makes your kitchen feel instantly inviting. The combination of durum wheat semolina, fresh basil, juicy tomatoes, and rich cheese is a match made in culinary heaven.

Recipe Origin

Scaccia Ragusana hails from the southeastern region of Sicily, where bread is often celebrated as the centerpiece of a meal. This flat, folded bread is typically stuffed with seasonal ingredients like tomatoes, cheeses, and herbs. The use of durum wheat semolina flour gives the bread a slightly nutty flavor and a wonderful chewy texture, which contrasts beautifully with the soft, savory filling.

Kitchen Tools You’ll Need

Mixing Bowls: For combining yeast, water, and dough ingredients.
Whisk or Spoon: To mix yeast with sugar and water.
Rolling Pin: Essential for rolling the dough thinly before folding.
Skillet or Baking Sheet: For baking the Scaccia to golden perfection.
Knife: To chop garlic and basil and to slice the bread.
Measuring Cups & Spoons: To ensure accurate proportions.
Food Brush: Optional, to brush the dough with olive oil for a crisp crust.

Why You’ll Love Scaccia Ragusana

This stuffed bread isn’t just a meal; it’s a culinary experience. Here’s why it will become a favorite:

Rustic & Flavorful: Crispy, golden layers of dough with a savory, cheesy filling.

Versatile: Perfect for lunch, dinner, or even as an appetizer at gatherings.

Impressive Yet Easy: Looks like a gourmet treat but is surprisingly approachable for home cooks.

Customizable: Swap cheeses or add extra herbs to suit your preferences.

Crowd-Pleasing: Cheesy, tomato-rich, and herbaceous—everyone will ask for seconds.

Chef’s Pro Tips for Perfect Results

Activate Yeast Properly: Make sure your water is lukewarm, not hot, to avoid killing the yeast.

Roll Dough Thinly: Thin layers ensure a crisp exterior while keeping the inside tender.

Use Quality Cheese: Caciocavallo, provolone, or pecorino Romano all work beautifully; freshly grated cheese melts better and adds more flavor.

Fold Carefully: Don’t overstuff the bread to prevent leaks, but be generous with the filling.

Bake Until Golden: Keep an eye on your Scaccia—golden brown is the sweet spot for crispy, chewy perfection.

Ingredients

Here’s what makes this Scaccia so irresistible:

Sugar & Active Dry Yeast: Work together to give the dough a light, airy rise.

Lukewarm Water: Activates yeast and hydrates the semolina flour for the perfect dough texture.

Durum Wheat Semolina Flour: Provides a slightly nutty flavor and a chewy, crisp texture that makes this bread unique.

Extra-Virgin Olive Oil: Adds richness to the dough and brushing it on top gives a golden crust.

Kosher Salt: Enhances the flavor of both dough and filling.

Garlic: Infuses the tomato sauce with a fragrant, savory depth.

Canned Whole Peeled Tomatoes: Form the base of the filling’s flavorful sauce.

Basil: Freshly chopped basil adds brightness and herbaceous aroma.

Cheese: Caciocavallo, provolone, or pecorino Romano melts perfectly, creating a luscious, savory filling.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Activate Yeast: In a small bowl, combine sugar, yeast, and lukewarm water. Let sit for 5-10 minutes until foamy.

Prepare Dough: In a large mixing bowl, combine semolina flour, olive oil, and salt. Pour in the activated yeast mixture and mix until dough forms. Knead gently on a floured surface until smooth and elastic. Cover and let rest for 1 hour.

Make the Sauce: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add canned tomatoes and a pinch of salt. Cook for 10 minutes, mashing the tomatoes slightly, then stir in chopped basil and remove from heat.

Roll Dough Thin: Divide rested dough into portions. Roll each portion into thin rectangles on a floured surface.

Assemble Scaccia: Spread tomato sauce over the rolled dough, leaving edges clear. Layer with thin slices or grated cheese. Fold dough over itself, creating a rectangular, folded flatbread. Seal edges gently.

Bake: Preheat oven to 375°F (190°C). Place Scaccia on a baking sheet, brush lightly with olive oil, and bake for 25-30 minutes or until golden brown.

Serve: Allow to cool slightly, slice into portions, and serve warm. Each bite delivers a satisfying crunch, savory tomato, fresh basil, and gooey melted cheese.

Nutrition Facts

Servings: 6-8
Calories per serving: Varies by cheese choice
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes (including dough resting)

How to Serve Scaccia Ragusana

Family Dinner: Perfect as a main dish accompanied by a fresh green salad.

Appetizer: Cut into smaller portions for a crowd-pleasing starter.

Picnic or Packed Lunch: Delicious at room temperature—ideal for sharing.

Cheese Lovers: Pair with additional grated pecorino Romano or a drizzle of olive oil for extra indulgence.

Rustic Presentation: Serve on a wooden board for that authentic Sicilian feel.

Make-Ahead and Storage Tips

Prep Ahead: Dough can be made a day in advance and refrigerated. Bring to room temperature before rolling.

Storage: Store leftover Scaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore crispness.

Freezing: Freeze unbaked Scaccia before folding for up to a month. Thaw overnight in the fridge before baking.

Variations to Try

Cheese Mix: Use half provolone and half pecorino Romano for extra flavor complexity.

Vegetable Additions: Add sautéed spinach, mushrooms, or roasted peppers for a veggie-rich version.

Spicy Kick: Sprinkle crushed red pepper flakes in the tomato sauce for a subtle heat.

Mini Scaccias: Make individual-sized portions for party platters or lunches.

Additional Tips

Seal Edges Well: Prevents cheese or sauce from leaking during baking.

Use Fresh Basil: Adds bright flavor and aroma that really elevates the bread.

Olive Oil Brush: Brushing the top before baking ensures a golden, crisp crust.

Serve Warm: Scaccia is at its best when slightly warm, with gooey cheese and fragrant tomato sauce.

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FAQ Section

Q1: Can I use all-purpose flour instead of semolina?
A1: Yes, though semolina gives a slightly nuttier flavor and firmer texture.

Q2: Can I use different cheeses?
A2: Absolutely! Provolone, caciocavallo, or pecorino Romano all work beautifully.

Q3: Can I make the tomato sauce ahead?
A3: Yes, prepare it a day before and store in the fridge.

Q4: Can I freeze baked Scaccia?
A4: It’s better to freeze before baking for optimal texture.

Q5: Can I add meats to the filling?
A5: Yes, thin slices of prosciutto or salami make a heartier version.

Q6: Can I make smaller Scaccias?
A6: Absolutely—great for appetizers or individual servings.

Q7: Can I make it vegetarian?
A7: Yes, just stick to cheese, tomato, and herbs.

Q8: How long does it keep after baking?
A8: 2 days at room temperature in an airtight container.

Q9: Can I use fresh tomatoes instead of canned?
A9: Yes, peel and crush them first for the sauce.

Q10: Should I brush olive oil on the filling too?
A10: Lightly brushing adds flavor but isn’t mandatory.

Conclusion

Scaccia Ragusana: Sicilian Stuffed Bread is a rustic, comforting, and flavor-packed dish that transports you straight to Sicily. Crispy layers of dough, rich tomato sauce, fresh basil, and melted cheese make it irresistible. Perfect for dinners, parties, or casual meals, it’s a recipe that’s both impressive and approachable. Once you try it, it’ll quickly b

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