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Rustic Scicli ‘Cucciḍḍatu Scaniatu’ with Sausage: A Hearty Ragusano Focaccia

Rustic Scicli ‘Cucciḍḍatu Scaniatu’ with Sausage: A Hearty Ragusano Focaccia

Explore the rustic charm of Scicli’s ‘Cucciḍḍatu Scaniatu’ loaded with sausage — a fragrant, reworked focaccia from Ragusa, bursting with flavour and perfect for sharing.

Author: Mario Greco • Published on: February 19, 2022
Categories: Other Recipes Street food
Tags: caciocavallo cheese flour semolina flour fresh yeast black pepper Ragusa salt sausage lard eggs
⏱️
Prep Time
about 30 minutes, plus proving
🔥
Cook Time
20 minutes
👥
Serve
Serves 4
📊
Difficulty
Moderate
💰 Moderate
🗓️ All year round
⭐ 4.8/5

🛒 Ingredients

  • ✓ 250g semolina flour
  • ✓ 6g fresh yeast
  • ✓ 6g salt
  • ✓ lard, as required
  • ✓ freshly cracked black pepper
  • ✓ 150g sausage, chopped
  • ✓ 100g grated Ragusan DOP cheese
  • ✓ 1 egg yolk
  • ✓ extra virgin olive oil

📊 Nutritional Information

Calories
520 kcal
Protein
22 g
Fat
28 g
Carbohydrates
44 g
Fiber
3 g
Sugars
2 g
Sodium
590 mg

This ‘Cucciḍḍatu Scaniatu’ with sausage is a delightful nod to the humble countryside traditions of Ragusa. A rustic, golden focaccia made with re-kneaded bread dough enriched with lard, cracked black pepper and the unique Ragusan DOP cheese, studded with generous chunks of sausage for a punch of flavour. Simple yet bold, it’s best enjoyed warm, surrounded by good company.

👨‍🍳 Preparation

  1. 1

    Tip the flour onto a clean work surface and sprinkle the fresh yeast dissolved in a little warm water over it.

  2. 2

    Begin to knead, gradually adding water until you have a smooth, soft dough.

  3. 3

    Cover with a tea towel and leave to prove in a warm spot for about 2 hours.

  4. 4

    Once risen, knead again, folding in the lard little by little until fully absorbed.

  5. 5

    Add the salt, a generous grind of black pepper and the grated Ragusan cheese.

  6. 6

    Knead until the dough is well combined and fragrant.

  7. 7

    Shape it into a round loaf and press dimples into the surface with your fingers, tucking in the pieces of sausage.

  8. 8

    Let it rest for 30 minutes, then brush the top with the egg yolk.

  9. 9

    Place the focaccia on a baking tray brushed with extra virgin olive oil and bake in a preheated oven at 250°C for about 20 minutes, until golden brown.

  10. 10

    Remove from the oven, let cool slightly and serve warm.

💡 Tips and Variations

For an indulgent twist, mix a few spoonfuls of fresh ricotta with the sausage before adding it to the dough. If you prefer a crumbly texture, simply increase the amount of lard slightly.

📦 Storage

  • • Keep the focaccia in a paper bag for up to a day at room temperature.
  • • Reheat in the oven at 180°C for 5-7 minutes to restore its crispness.
  • • You can also freeze it after baking and reheat from frozen for the best results.

🍷 Pairing

Pair beautifully with a glass of Cerasuolo di Vittoria DOCG — a full-bodied, smooth red wine that perfectly complements the rich sausage and Ragusan cheese flavours.

Why not bring a little taste of Sicilian warmth to your own kitchen with this rustic ‘Cucciḍḍatu Scaniatu’? It’s a wonderfully seasoned focaccia that’s sure to delight family and friends alike. Perfect for sharing around the table, it invites everyone to savour the comforting flavours of traditional Ragusa. Give it a go — it’s a simple recipe packed with soul that’ll have you dreaming of sunny Italian afternoons every time you tuck in.

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