Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ragusa-Style Scaccia: Authentic Sicilian Festive Flatbread Recipe
Discover Ragusa-style scaccia, a traditional Sicilian flatbread with Ragusano cheese and tomato, perfect for festive meals and year-round enjoyment.
📖 What is it
Discover Ragusa-style scaccia, a traditional Sicilian flatbread with Ragusano cheese and tomato, perfect for festive meals and year-round enjoyment.
🛒 Ingredients
- ✓ 500 g durum wheat semolina flour
- ✓ 300 ml water
- ✓ 5 g fresh yeast
- ✓ 2 onions
- ✓ 500 g tomato sauce
- ✓ 250 g Ragusano DOP cheese
- ✓ Extra virgin olive oil
- ✓ Salt
📊 Nutritional Information
Ragusa-style scaccia is a traditional Sicilian folded flatbread originating from the Ragusa countryside, cherished since the 17th century. Known for its golden crust and rich layers of tomato and Ragusano cheese, Scaccia Ragusana is a staple of Sicilian Christmas celebrations and everyday family tables, embodying the island’s culinary heritage.
👨🍳 Preparation
- 1
Place the semolina on a work surface, make a well, and pour in the yeast dissolved in warm water, a pinch of salt and a tablespoon of olive oil. Knead until smooth and elastic, then leave to rise for around three hours.
- 2
Finely slice the onions and gently soften them in a saucepan. Add the tomato sauce, season with salt and allow to cool.
- 3
Divide the dough in two and roll each portion into a thin rectangular sheet. Spread some of the tomato sauce down the middle and top with slices of Ragusano cheese.
- 4
Fold the long sides of the dough towards the centre to form a narrower rectangle, adding a little more sauce over the folded edges.
- 5
Fold in the final two edges to seal the scaccia, then prick the surface with a fork.
- 6
Transfer to a baking tray lined with parchment paper and bake at 200°C for 25–30 minutes.
- 7
Allow to rest for five minutes before slicing and serving.
🧠 Why It Works
The balance of durum wheat semolina flour and fresh yeast creates a dough that crisps beautifully while maintaining a tender interior. The slow caramelisation of onions enriches the tomato sauce, complementing the salty, nutty Ragusano DOP cheese. The layered folding technique traps steam, enhancing the softness inside while the olive oil adds subtle fruitiness. This interplay of acidity from tomatoes, creamy cheese, and the golden crust reflects the rustic yet refined flavours typical of Ragusa’s gastronomy.
🛠️ Troubleshooting
Why is my scaccia dough too dense or hard after baking?
This can result from insufficient kneading or under-proofing. Ensure the dough is kneaded until smooth and elastic and allow it to rise fully for about three hours before shaping.
What can I do if the filling is too watery?
Cook the tomato sauce with onions until excess moisture evaporates and the sauce thickens. Using Ragusano cheese with moderate moisture content also helps maintain the right balance.
Can I substitute Ragusano cheese with another type?
While Ragusano DOP is traditional, you may use aged provolone or pecorino for a similar salty and nutty profile, though the authentic flavour will be less pronounced.
How should I store leftover scaccia to preserve its flavour?
Store at room temperature covered with cling film for up to 24 hours or in an airtight container in the fridge for 3–4 days. Reheat gently in the oven to refresh.
What causes the scaccia to lose its crispness after baking?
Exposure to humidity or improper storage can soften the crust. Cool completely before storing and reheat in a dry oven to regain crispness.
💡 Tips and Variations
Try experimenting with different fillings: ricotta and sausage, aubergine and mozzarella, or spinach and ricotta all work beautifully.
📦 Storage
- • Keep at room temperature for up to 24 hours, covered with cling film.
- • Store in an airtight container in the fridge for 3–4 days.
- • Reheat in the oven at 180°C for 5–7 minutes before serving.
🍷 Pairing
A Contea di Sclafani Sangiovese DOC from Sicily, with its medium body and balanced tannins, enhances the savory richness of the scaccia’s tomato and cheese layers. Complementing this, a Frappato di Vittoria DOC offers bright acidity and delicate red fruit aromas that refresh the palate. For an international touch, a Taurasi DOCG from Southern Italy provides robust structure and complex earthy notes, harmonising with the dish’s layered flavours and festive character.
❓ F.A.Q.
What makes Ragusa-style scaccia different from other Sicilian flatbreads?
Ragusa-style scaccia is distinguished by its folded, layered structure filled traditionally with tomato sauce, caramelised onions, and Ragusano DOP cheese, reflecting the specific culinary traditions of the Ragusa province.
Can I prepare scaccia dough in advance and refrigerate it?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Allow it to come to room temperature before rolling and assembling to ensure optimal rise and flavour.
What seasonal occasions is Ragusa-style scaccia traditionally served at?
Scaccia is closely linked to Christmas festivities in Sicily but is enjoyed year-round as a comforting dish for family gatherings and special occasions.
How can I vary the fillings while keeping the dish authentic?
Traditional variations include ricotta and sausage, aubergine and mozzarella, or spinach and ricotta, each maintaining the essence of Sicilian flavours while offering diverse tastes.
What is the best way to reheat scaccia without losing its flavour?
Reheat scaccia in a preheated oven at 180°C for 5–7 minutes to restore its crispness and warm the filling evenly without drying out the bread.
🏛️ History and Tradition
The Scaccia Ragusana is the gastronomic banner of the province of Ragusa, a dish that embodies the ingenuity of rural Iblean cuisine. Its origins date back at least to the 17th century, appearing as a humble meal for farm tables where the need for a complete and easily transportable dish gave birth to this extraordinary stuffed bread. The name likely derives from the word "schiacciata" (flattened), but in Ragusa, scaccia has become an art of layering: the dough, prepared with durum wheat semolina, is rolled into a paper-thin, almost transparent sheet, then folded several times upon itself after being filled.
The version with tomato, onion, and Ragusano DOP cheese is the most iconic and traditional. Historically, it was the signature dish for Christmas Eve, but today it accompanies every moment of community and sharing. The secret of this savory flatbread lies in the quality of the raw materials: the sweetness of the onions stewed in tomato sauce must blend harmoniously with the saltiness of the local cheese, creating a soft and flavorful core encased in a golden, fragrant crust. Making scaccia is still a family ritual that requires patience and mastery of the "rùfulu" (the fold), transforming simple ingredients into a masterpiece of balance and history that represents the pride of an entire region.
Thank you for choosing to make this Ragusa-style scaccia. I hope it brings a taste of true Sicilian warmth into your kitchen - enjoy every delicious fold!
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