SICILY: Lasagna bread! How cool is this?! Made with semolina flour, and filled with layers of tomato sauce, ricotta cheese, onions and sometimes eggplant (depending on the region and season). The outer layer of dough bakes up crispy, like bread, but the inner layers are soft, like pasta. Scaccia (“drive away” in Sicilian) is a local street food favorite, and can also be found in Middletown, CT. Who knew?🤔
STEP 1: Make dough
- 1/2 cup + 2 Tbsp water, warmed to 110 degrees
- 1-1/4 tsp. sugar
- 1/4 tsp. yeast
- Mix sugar, yeast and water in a large bowl, or the bowl of a stand mixer.
- Stir to combine and let sit until foamy, about 5 ~ 10 minutes (this is to test that your yeast is active).
- 2 Tbsp olive oil
- Add the olive oil to the water and stir
- 2 cups durum wheat semolina flour (364 grams)
- 1/2 tsp salt
- Add flour and salt to the water mixture.
- Mix with the paddle attachment (or a wooden spoon handle) until well combined.
- Cover, and let rest for 30 minutes. This helps to hydrate the flour.
- Mix again, and if it seems too dry/crumbly, add 1 Tbsp (no more!), and mix to combine.
- With the dough hook attachment, knead at #2 until it comes away from the sides of the bowl, into one ball stuck on the hook. Or knead by hand.
- Cover and let rest one hour. It’ll rise a little, but that’s not really what you’re after. You just want the dough to gain strength.
STEP 3: Roll out
- Preheat over to 500 degrees, line a 9 x 5 loaf pan with parchment
- Roll out dough to a 26 x 18 rectangle.
- I made markings on the countertop so I didn’t have to keep measuring.
- It’s best to lightly dust the surface with regular flour
- Flatten the dough, and shape it into an oval/rectangle to start
- Roll from the center out, so the dough is being stretch in the same direction
- When it starts to not hold the stretch, and it springs back, cover with a damp cloth and let rest about 10 minutes
- Make sure it’s an even thickness throughout, rolling specifically in the thicker places to get it uniform
- Also check that it’s not sticking to the counter; if so, fold over a flap and dust with flour
STEP 5: Fill and fold
I used tomato sauce, roasted eggplant, fresh spinach and Parmesan. I was really trying to stay away from having it taste like pizza, so no pepperoni, mozzarella, etc. I’ll definitely use ricotta next time.
- Follow pictures to see how to fill and fold
- Preheat oven to 450 degrees, so it’s nice and hot by the time you’re ready to bake
STEP 6: Bake
- Place in a 8” x 4” loaf pan. This is a little tricky. I covered it with parchment paper, then put the loaf pan over it to squish it to the right size, then tucked the parchment under the sides so it was easier to lift and drop in. I flipped it, so the bottom is now on the top.
- Brush top with oil.
- Prick holes all over the top with a fork.
- Bake the loaf for 45 minutes, until the top is dark and charred, and the internal temperature has reached 210-213°F. Tent with foil if it’s getting too dark.