Scaccia Ragusana

I’d heard about this type of pizza bread for some time. After having lived in the Piemonte region of Italy, I adore nearly all Italian foods. Prior to living in Italy, what I knew to be Italian cuisine was nearly all Sicilian, due to their influence in San Francisco and the Sonoma Wine Country - where I grew up. Once I learned scaccia was a typical street food, I knew I had to try it. It would also make a fantastic picnic food, since it’s equally delicious served room temperature with a little marinara dipping sauce. Need I say more? I filled this one up full of flavor, but you can fill as you please, however I think you’ll love this.

*Use whatever cheese you prefer. Traditionally, it’s made with caciocavallo, which is similar to provolone. However, pecorino, semi-firm goats cheese or other works. It’s best to avoid fresh, watery cheese like buffalo mozzarella, as you’ll end up with a more soggy bread.

Serves: 2-3 main dish, 6 slices

1 1⁄4 teaspoons sugar, divided

1⁄4 teaspoon active dry yeast

1⁄2 cup plus 2 tablespoons lukewarm water

2 cups durum wheat semolina flour

2 tablespoons extra-virgin olive oil, plus more

1⁄2 teaspoon Maldon sea salt

All-purpose flour, for dusting

For the chili oil:

1 Tablespoon red chili flakes

1/3 cup extra-virgin olive oil

For the sauce:

1 clove garlic, minced

2 cups tomato sauce

1 teaspoon Maldon sea salt

1 teaspoon oregano

For the filling:

1 onion, slivered

1 red bell pepper, thinly sliced

1 cup cubed cheese of choice (this creates cheesy pockets)

chili oil

1/2 cup jarred artichokes, chopped

1 small potato, sliced 1/16” thick

handful green or black olives, chopped

Optional: pepperoni or other cured meats, dollops of pesto

Instructions

1. Whisk together 1⁄4 teaspoon sugar, yeast, and water in a large bowl. Let rest about 10 minutes or until foamy. Add 2 Tablespoons olive oil to this mixture.

2. In a food processor: Add the semolina flour, 1⁄2 teaspoon salt and yeast mixture. Mix until the dough comes together in a ball *you make need to add a bit extra water or olive oil for this to happen. Knead in the food processor for 30 seconds. Leave the dough to double in size in the food processor. This will take roughly 2 hours.

3. While the dough rests, make the chili oil, sauce and saute the onion and red bell peppers.

4. Make the chili oil: Place the red chili flakes and olive oil in a medium sauce pan. Heat on medium low until the chilies become fragrant, but not burnt. Strain the solids (a tea strainer works well) and set aside.

5. After straining the chili oil, use the same saucepan for the sauce. Add the tomato sauce, garlic, salt and oregano to a medium saucepan. Cook for 5 minutes over medium heat, or until the sauce has thickened. Turn off the heat and set aside.

6. Heat the oven to 450F/230C. Line a baking tray with sides, with parchment paper. *or use a rectangular bread pan and line with parchment.

7. Transfer the risen dough on to a large, lightly floured work surface, then use a rolling pin to roll the dough out as thin as possible. Try to get it to a 26-by-18-inch rectangle, or even larger if you can.

8. Position the dough lengthwise in front of you, then spread half of the tomato sauce, chili oil and toppings over the middle third. Sprinkle with half of the cheese, then fold the two sides over on to the sauce so that they overlap by only a few inches in the middle.

9. Spread the remaining sauce over the left two thirds of the dough, then sprinkle with the toppings and rest of the cheese. Fold the righthand unsauced side over the middle part of the sauced side, then fold the lefthand sauced side over that, like folding a letter.

10. Fold the dough crosswise, then tuck the shaggy ends together or place into the prepared loaf pan. Brush the top with olive oil and prick with a fork, then bake in the hot oven for about 1 hour.

11. Let the loaf cool for 10 minutes. *If using a bread pan, immediately invert onto a cooling rack. Then slice into thick pieces and serve warm (or room temperature) with marinara for dipping.