Scacce Ragusane (Sicilian Layered Stuffed Flatbread)

1. 1

   Pour 1/3 cup warm water into a bowl and sprinkle the yeast over the top. Let it sit to confirm the yeast is active, 10 to 15 minutes.

2. 2

   Add 1 1/2 cups semolina flour, olive oil, and salt to the yeast mixture; mix with your hands to make a fairly stiff dough ball, adding more water if needed to bring the dough together.

3. 3

   Move the dough to a work surface and knead until smooth, about 5 minutes. Cover it with the bowl and let it rest for 30 minutes.

4. 4

   Uncover the dough and knead for 3 to 4 minutes. Divide it into 2 portions and shape each into a smooth ball, using damp hands to help smooth the dough if needed.

5. 5

   Generously dust half of a kitchen towel with semolina flour and set the dough balls on top. Sprinkle the tops of the dough balls with semolina flour; cover with the other half of the towel. Let the dough rise until almost doubled in size, about 2 hours.

6. 6

   Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and sprinkle it with cornmeal.

7. 7

   Roll each dough ball on a lightly floured surface into a very thin circle or oval.

8. 8

   Stir together the pizza sauce and basil in a bowl; spread a thin layer of sauce over the dough, leaving a 1-inch border. Scatter provolone every few inches over the sauce. Fold opposite edges of the dough toward the center to form a rectangle and press lightly to flatten slightly. Repeat spreading sauce and scattering provolone over the dough.

9. 9

   Fold each end toward the center to make a square. Spread a thin layer of sauce and scatter pieces of cheese over one half. Fold in half, overlapping the edge by about 1 inch. Move to the prepared baking sheet. Repeat the filling and folding (Steps 8 and 9) with the remaining dough, sauce, and cheese.

10. 10

    Bake in the preheated oven until deeply browned, 16 to 18 minutes. Some spots may char, which is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest 15 minutes before slicing and serving.

• Calories 529.91 kcal High
• Protein 23.55 g Good Source
• Carbs 66.62 g Moderate
• Total Fat 18.66 g High
• Saturated Fat 7.82 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 33.6 mg Moderate
• Sodium 522.04 mg High
• Fiber 9.84 g Good Source
• Sugar 4.27 g Moderate
• Added Sugar 0.83 g Low Source
• Calcium 357.23 mg Good Source
• Iron 3.42 mg Moderate
• Potassium 478.82 mg Moderate
• Vitamin A 67.07 mcg_rae Low Source
• Vitamin C 3.74 mg Low Source
• Vitamin D 0.43 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅