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Scaccia (Italian Lasagna Bread)

A Sicilian dish consisting of thin layers of semolina dough layered with filling. This Scaccia is filled with ricotta cheese, tomatoes, and fresh basil.
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Scaccia (Italian Lasagna Bread)
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Servings: 4
Total Time: 1 hour 45 minutes
Recipe by: Frankie

Ingredients

THE DOUGH:
3 cups durum semolina flour plus a little extra
1/2 tsp kosher salt
1 cup water
2 TBSP olive oil
THE FILLING:
2 TBSP olive oil
28-ounce can crushed tomatoes
2 garlic cloves, minced
1/4 tsp red pepper flakes
salt & pepper
1 cup fresh basil leaves (about 1/2 ounce), chopped
15 ounces whole milk ricotta cheese
1 cup freshly grated Parmesan cheese

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In a large mixing bowl using your hands thoroughly combine the flour, salt, water, olive oil until a dough is formed. Sprinkle a work surface with a little flour and knead the dough by hand for 5 minutes. Form the dough into a ball, cover and let rest for 10 minutes.

3. Heat the 2 TBSP oil in a saucepan over medium heat. When oil is hot add the tomatoes, garlic, red pepper flakes, and 1/2 tsp salt. Stir and bring to a slight boil, reduce heat to medium-low and simmer stirring occasionally, for 10 minutes. Take the saucepan off the heat, stir in the chopped basil and season with salt & pepper to taste.

4. Place the dough ball on a large piece of parchment paper and using a rolling pin roll out into a thin rectangle roughly 16x24-inches. Turn the dough lengthwise and spread HALF the tomato sauce over the dough, spread HALF the ricotta cheese over the sauce then sprinkle on HALF the Parmesan.

5. Fold the left and right sides of the dough into the center so the sides meet each other in the middle. Spread 2/3 of the remaining sauce over top, Spread ALL of the remaining ricotta cheese and sprinkle on ALL the remaining Parmesan.

6. Bring the bottom of the dough up a third of the way and spread the remaining sauce on the folded part of the dough then bring the top of the dough over the bottom part so it covers the sauce.

7. Transfer the Scaccia on the parchment paper to a rimmed baking sheet. Trim any excess parchment paper to fit in the baking sheet. Bake in the preheated oven until browned on top, 50 to 60 minutes.

8. Transfer Scaccia to a cutting board and allow to cool 10 minutes then slice and serve.




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