The Sicilian scacciata in some areas of the island is also called “‘mpanata”, it is a sort of focaccia prepared with “bread dough”. The rich stuffing is mainly made of broccoli, sausage, tuma or “pepato fresco” (Sicilian pecorino cheese), to these, are usually added black olives, salted anchovies, potatoes and onions.
In the real scacciata siciliana catanese cannot miss broccoli, sausage and potatoes, but it is also prepared with other types of fresh vegetables: spinach, chard or with cabbage, however the latter, being a typical vegetable of our territory, are not easily available. Sicilian scacciata is one of the traditional dishes served in families during New Year’s Eve dinner.
Photos and recipe courtesy of Franco Di Palermo
Scacciata Siciliana
Course: Main, PizzaDifficulty: Medium4
servings2
hours40
minutesIngredients
Flour 00 r cups
Semolina 1 cup
Sugar 1 Tsp
Dry yeast 2 and 1/4 Tsp
Salt 1 tsp
Water 1 and 1/2 cups
Olive oil 4 tbsp
- Filling
Rapini 1 large bunch Coarsely chopped and slightly steamed
Spinach 2 bunches Coarsely chopped and slightly steamed
Fresh broccoli 1 head Coarsely chopped and slightly steamed
Black olives half cup (pitted)
Sicilian Sausage 1 pound Crumpled uncooked
White onion 1/2 cup sliced
Ricotta 1/2 cup
Grated Caciocavallo 3/4 Pound
Olive oil
Red peperoncino flakes 1 tsp
Salt and pepper
- Tomato Sauce
Ripe tomatoes 3 large
Olive oil 1 tbsp
Garlic clove 1
Directions
- In mixing bowl, mix together flour and 1 teaspoon of salt; set aside.
- In a separate small bowl, stir together water, sugar and yeast and Olive Oil. Let sit for several minutes until foam forms on top.
- In an electric mixer, with dough hook attachment add flour and gradually add in liquid and knead for several minutes until dough pulls away from the sides and has an elastic texture.
- Add a bit of olive oil to large bowl. To that same bowl, add the dough and roll to coat dough in olive oil.
- Cover top of dough with plastic wrap and then cover the top of the bowl with a towel.
- Let rise for a least 90 minutes, until dough has doubled in size.
- Punch dough down and break in half to form two dough balls.
- Divide each dough ball into two, and roll out…size and shape are not critical, but we thinly roll into oval shape, 1/2 dough ball bottom, an 1/2 for the top.
- Once bottom dough is rolled out, add whichever combination of filling ingredients you decide, we start with vegetable ingredients, dollops of tomato sauce, onions, a generous drizzle of olive oil, peperoncino, salt and pepper, then add cheese last.
- Place second rolled out dough on top, seal by crimping edges, a fork, or if you have perfected a hand method.
- Prick holes on top with fork for ventilation while baking. Brush top lightly with olive oil, and bake @ 400F for 30 minutes.
- Enjoy!
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