Scacce Ragusane

Scacce Ragusane also known as Sicilian Stuffed Flatbread is a scrumptious recipe courtesy of Chef John from Food Wishes.

Ingredients

For the Dough:

• ⅓ cup warm water, or more as needed

• 1 teaspoon active dry yeast

• 1 ½ tablespoons olive oil

• 1 ¾ cups semolina flour

• 1 ¼ teaspoons kosher salt

• 1 tablespoon cornmeal, or as needed

• ½ cup prepared pizza sauce

• 2 tablespoons chopped fresh basil, or to taste

• 6 ounces aged provolone cheese, sliced

Directions

• Step 1Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.

• Step 2Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.

• Step 3Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.

• Step 4Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.

• Step 5Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.

• Step 6Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.

• Step 7Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.

• Step 8Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.

• Step 9Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.

• Step 10Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.