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Scacciata Siciliana

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Adjust Servings:
3 Cups Flour 00
1 Cup Semolina
1 Tspn Sugar
2 and 1/4 Tspn Dry yeast or 1 Envelope
1 Tspn Salt
1 and 1/2 Cups Water
4 Tbspn Olive oil
Filling Ingredients
1 large bunch Rapini Coarsely chopped and slightly steamed
2 bunches Spinach Coarsely chopped uncooked
1 head Fresh Broccoli Coarsely chopped and slightly steamed
Half cup Black olives Pitted
1 Pound Sicilian sausage Crumpled uncooked
1/2 Cup White Onion Sliced uncooked
1/2 Cup Ricotta
3/4 Pound Caciocavallo Grated
Olive oil
1 Tspn Red peperoncino flakes
To taste Salt and Pepper
Tomato Sauce
3 Ripe Tomatoes Large
1 Tbspn Olive oil
1 Garlic clove

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Scacciata Siciliana

  • 160 min
  • Serves 4
  • Medium


  • Filling Ingredients

  • Tomato Sauce



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

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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.

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Traditional Cassata Siciliana
Chiacchiere di Carnevale
Traditional Cassata Siciliana
Chiacchiere di Carnevale

One Comment Hide Comments

If you have trouble finding Caciocavallo cheese for these recipes, Teitel brothers in the Bronx NY, on Arthur Ave. will ship it. I haven’t been able to find it anywhere else and none of the cheese shops I’ve visited have heard of it. Using this cheese makes a real difference in the taste of the scaccia.

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