Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catanese Scacciata: A Rustic Sicilian Filled Flatbread
Discover the irresistible charm of Catanese scacciata, a traditional Sicilian stuffed flatbread that will captivate your guests with its unique flavours!
📖 What is it
Discover the irresistible charm of Catanese scacciata, a traditional Sicilian stuffed flatbread that will captivate your guests with its unique flavours!
🛒 Ingredients
- ✓ 600 g Sicilian focaccia dough
- ✓ 400 g tuma cheese
- ✓ 6 anchovy fillets in oil
- ✓ extra virgin olive oil, to taste
- ✓ salt, to taste
- ✓ freshly ground black pepper, to taste
📊 Nutritional Information
Step into the festive spirit of Catan with this delightful scacciata — a thin-crusted, crispy-edged stuffed flatbread. Brimming with fresh tuma cheese and savoury anchovies, this rustic dish perfectly captures the warmth and authenticity of Sicilian family celebrations.
👨🍳 Preparation
- 1
Wash your hands and lightly flour a work surface. Knead the focaccia dough and roll it out to about half a centimetre thick.
- 2
Cut the dough into two equal discs and use one to line the base and sides of a lightly oiled baking tray.
- 3
Scatter the tuma cheese, cut into cubes, evenly over the base, then add the anchovy fillets, a pinch of salt, and a generous sprinkle of freshly ground black pepper.
- 4
Cover with the second dough disc, seal the edges well, and brush the surface with extra virgin olive oil diluted with a little water.
- 5
Leave to rest in a warm spot for about an hour to encourage the dough to rise.
- 6
Bake in a preheated static oven at 200°C for around 50 minutes, until beautifully golden all over.
- 7
Remove from the oven, allow to cool slightly, then slice and serve on a platter.
💡 Tips and Variations
- •
For a heartier version, add seasonal vegetables like boiled broccoli or cauliflower, or toss in some chopped cherry tomatoes for a fresh burst.
- •
Swap some of the tuma for salted ricotta to deepen the flavour, or include thin slices of red onion for a more robust, rustic aroma.
- •
Experiment with thicker dough for a softer texture, or try incorporating wholemeal flour for an extra rustic touch.
- •
To enhance the savoury notes, sprinkle in some dried oregano or a handful of pitted black olives within the filling.
- •
For a vegetarian twist, leave out the anchovies and replace them with grilled aubergines or sautéed mushrooms, keeping the creamy tuma as the star.
- •
The secret to this recipe lies in its simplicity and slow baking, which strikes the perfect balance between crispness and tenderness.
📦 Storage
- • Let the scacciata rest at room temperature, covered with a clean cloth, for no more than a day to preserve its freshness.
- • To enjoy it at its best, warm it through in a preheated oven at 160°C for about 10 minutes to restore that lovely crispness.
- • For longer storage, wrap it tightly in cling film and keep it in the fridge, consuming within 2 days to maintain flavour and texture.
🍷 Pairing
Pair your scacciata with a Sicilian red wine such as Contessa Entellina Rosso, whose smooth body and balanced tannins complement the salty anchovies and delicate tuma beautifully. Alternatively, a young Nero d’Avola or a fruity Etna Rosso work wonderfully. If you fancy something beyond Sicily, a classic Tuscan Chianti or an Alto Adige Pinot Noir make equally harmonious matches.
Making Catanese scacciata at home is like inviting a slice of Sicilian tradition to your table — simple yet bursting with flavour. It’s a wonderful dish to share with loved ones, perfect for cosy gatherings and festive occasions. Do give it a go, and don’t forget to pass on the recipe and its story to friends and family, spreading a little of that warm Etna spirit far and wide.
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