Authentic Scaccia Sicilian Pizza Bread: A Delicious Journey to Sicily

Prepare to embark on a culinary adventure to the heart of Sicily with this incredible recipe for Scaccia Sicilian Pizza Bread, often affectionately known as Scaccia Ragusana. This isn’t just any bread; it’s a masterpiece of texture and flavor, featuring a wonderfully soft and chewy interior perfectly encased in a rustic, blistery crust. Every bite is an absolute delight, making it a truly unforgettable experience for your taste buds.

You might be surprised to learn that the technique for creating this layered, pizza-like bread is far less daunting than it appears. With a little patience and attention to detail, you’ll find that every minute of your time and effort invested is richly rewarded. Let’s start from the very beginning, guiding you through each step to ensure your Scaccia is nothing short of perfection.

Essential Ingredients for Your Scaccia Dough

Crafting the perfect dough for your Scaccia Sicilian Pizza Bread begins with selecting high-quality ingredients. Each component plays a crucial role in achieving that desired soft, chewy texture and the rustic, crispy crust. Here’s a closer look at what you’ll need and why:

• Granulated Sugar: A small but mighty amount of sugar is added primarily to feed the active dry yeast, kick-starting its fermentation process. This ensures your dough rises beautifully, contributing to the Scaccia’s light and airy texture.
• Active Dry Yeast: This is the leavening agent that makes your bread rise. Always double-check the expiration date on your yeast package to ensure it’s fresh and potent. Expired yeast can lead to a flat, dense dough, which is something we definitely want to avoid!
• Lukewarm Water: The temperature of your water is critical for activating the yeast. Aim for around 100°F (38°C) – warm to the touch but not hot. Water that is too hot (above 130°F/54°C) will kill the yeast, while water that’s too cold won’t activate it effectively. For precision, an electric tea kettle with precise temperature control can be incredibly helpful, or simply use a digital thermometer to confirm the ideal temperature.
• Semolina Flour: This is a cornerstone ingredient for authentic Scaccia. Semolina flour is milled from durum wheat, which is renowned for its high protein and gluten content. This unique characteristic results in a coarsely ground, granular texture that imparts a distinctive nutty flavor, a beautiful golden hue, and that coveted crusty texture to your baked bread. It’s what gives Scaccia its characteristic chewiness and structure.
• Extra-Virgin Olive Oil (EVOO): Quality olive oil is non-negotiable in Sicilian baking. My top recommendation is always a single-source extra-virgin olive oil from Italy. Less processing means a healthier, more flavorful olive oil that will enhance the taste and texture of your Scaccia dough. It adds richness, a subtle fruitiness, and helps achieve that tender crumb.
• Kosher Salt: Salt is essential for flavor and also plays a role in controlling yeast activity and strengthening gluten structure. If you need to substitute with table salt, proceed with caution. Table salt is finer and more dense, meaning a teaspoon of table salt contains more actual salt than a teaspoon of kosher salt. As a general rule, when substituting, use about two-thirds the amount of table salt specified for kosher salt to prevent over-salting.

A Note on Semolina Flour Quality

Let’s take a moment to discuss the importance of your flour choice. For truly authentic results, I highly recommend using an exceptional Caputo semolina flour, imported directly from Italy. This particular brand is widely regarded as superior to many options found in standard grocery stores. It’s the “real deal” – not only for its authentic Italian flavor and texture but also because it is typically non-GMO and free of toxic glyphosate. While you might occasionally find it in specialty stores or at a high-end market like Whole Foods, I often find it most convenient to order it online via Amazon. Using the right semolina flour makes a noticeable difference in the final product of your Scaccia Sicilian Pizza Bread.

Preparing the Scaccia Dough

The first step to a magnificent Scaccia Ragusana is preparing the dough. This process is straightforward but requires a little time for the yeast to work its magic and the dough to develop its characteristic elasticity.

1. In a large mixing bowl, combine ¼ teaspoon of granulated sugar with the active dry yeast and ½ cup plus 2 tablespoons of lukewarm water. Whisk these ingredients together until well combined. This initial step, known as proofing, ensures your yeast is alive and active.
2. Let the mixture stand undisturbed for about 10 minutes. During this time, the yeast will begin to activate, consuming the sugar and producing carbon dioxide, which will result in a foamy layer on the surface. This foam is a clear indicator that your yeast is ready to go!
3. Once foamy, add the semolina flour, one tablespoon of extra-virgin olive oil, and ½ teaspoon of kosher salt to the bowl. Stir everything together until the ingredients coalesce into a cohesive dough.
4. Scrape the dough out onto a lightly floured work surface. Begin kneading the dough. This process is crucial for developing the gluten, which gives the bread its structure and chewy texture. Knead for approximately eight minutes, or until the dough feels smooth and elastic. It should spring back slowly when poked.
5. Once kneaded, transfer the dough to a clean bowl, lightly greased with olive oil, and cover it tightly with plastic wrap. This prevents the dough from drying out.
6. Allow the dough to rise at room temperature until it has visibly doubled in size. This usually takes about two hours, but timing can vary depending on the ambient temperature. A warm, draft-free spot is ideal for rising.

Gathering Your Savory Fillings

Once your dough is diligently rising, it’s time to turn your attention to the delicious fillings that will transform your Scaccia into a gooey, savory delight. The classic Scaccia Ragusana typically features a rich tomato sauce and a flavorful cheese, creating a harmonious balance that epitomizes Sicilian comfort food.

• Prepared Tomato Sauce: You have options here! Feel free to use your favorite high-quality marinara sauce for convenience. Alternatively, if you have a little extra time and desire an even more authentic flavor, I highly recommend following the guidelines included in the recipe to make a homemade tomato sauce. A fresh, vibrant sauce truly elevates the entire dish.
• Caciocavallo Cheese or Aged Provolone: This is where the magic happens! Caciocavallo is a sharp, semi-hard cheese originating from Southern Italy, boasting a flavor profile similar to that of aged provolone. It’s known for its distinct al-dente texture, which delivers a wonderfully chewy and satisfying bite when melted. Typically aged for 2-6 months, its flavor deepens and becomes more complex and nutty with age. Use a sharp knife or a mandolin to cut the cheese into very thin slices, ensuring it melts evenly and layers beautifully within the bread.

Sourcing Authentic Caciocavallo Cheese

While Caciocavallo cheese is an authentic choice for Scaccia, it’s not always widely available in standard supermarkets. You might find it at specialized Italian delis or gourmet food shops. I’ve personally had luck locating it at various Eataly locations, which are fantastic Italian marketplaces offering a wide range of authentic products.

However, if you don’t live near a large metropolitan area or a specialty store that carries this unique item, don’t fret! A good-quality aged provolone cheese makes an excellent and widely accessible substitute. As I’ve done in this recipe, using provolone will still yield a deeply flavorful and satisfying Scaccia Sicilian Pizza Bread. The key is to choose an aged provolone for that sharper, more complex taste that mimics Caciocavallo.

Assembling Your Scaccia Sicilian Pizza Bread

The unique folded structure of Scaccia is what gives it its distinctive layers of dough, sauce, and cheese. This part of the process is methodical but incredibly rewarding, as you build the foundation for a truly exceptional bread.

1. First, preheat your oven to 450°F (230°C). While the oven heats, line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on the longer sides to easily lift the baked Scaccia out later.
2. Once your dough has doubled in size, gently scrape it onto a lightly floured large work surface. Using a rolling pin, flatten the dough into a thin, even rectangle, approximately 1/16-inch thick and measuring about 24-by-18 inches. This thinness is key to achieving those wonderful layers.
3. Position the rolled-out rectangle so that one of its longer sides (the 24-inch side) is closest to you. This orientation will make the subsequent folding steps easier to manage.
4. Lightly score the dough into four equal 18-inch by 6-inch quarters along the 24-inch length. Remember, these are just guide marks, so don’t cut all the way through the dough.
5. Spread about half of your prepared tomato sauce evenly over the middle two quarters of the rectangle. Follow this by sprinkling half of your thinly sliced Caciocavallo (or provolone) cheese over the sauced areas.
6. Carefully fold the two “plain” outer sides of the dough over the sauced and cheesed middle sections. The edges of the folded dough should slightly overlap in the center of the rectangle. At this point, you will have a folded rectangle that measures approximately 18 inches by 12 inches.
7. Now, lightly score this new rectangle into four sections, each measuring approximately 4 ½ inches by 12 inches.
8. Spread a scant ⅔ cup of the remaining tomato sauce evenly over the two center sections, then top with about two-thirds of the remaining cheese.
9. Fold the two uncovered outer sections into the center, again allowing their edges to slightly overlap where they meet. Your dough should now form a rectangle that’s approximately 9 inches by 12 inches.
10. Finally, lightly score this smaller rectangle into three sections, each about 9 inches by 4 inches.
11. Spread the last of the tomato sauce over the right two sections and top with the final portion of cheese.
12. To complete the folding, take the left (unsauced) section and fold it over the center section. Then, fold the right (sauce-covered) section over both, much like you would fold a letter. This multi-layered folding technique is what creates the distinct strata of dough, sauce, and cheese that Scaccia is famous for.

Baking and Serving Your Scaccia

With the intricate folding complete, your Scaccia Ragusana is now ready for its transformation in the oven. The baking process will bring out its rich flavors and create that characteristic blistered crust.

1. Carefully transfer the folded loaf, with the seam-side facing up, into your prepared loaf pan. A bench scraper or a large flat spatula can be very helpful for this delicate transfer, ensuring the layers remain intact.
2. Once in the pan, use a fork to pierce the top of the loaf about a dozen times. These small holes allow steam to escape during baking, preventing the layers from separating excessively and contributing to a beautiful crust.
3. Place the loaf in the preheated 450°F (230°C) oven and bake for 50 to 60 minutes. Keep an eye on it; you’re looking for a top that is dark and beautifully blistered in various spots. For absolute certainty of doneness, a digital thermometer inserted into the center of the loaf should read 212°F (100°C).
4. Once baked to perfection, remove the Scaccia from the oven. Carefully turn it out of the loaf pan onto a wire rack to cool. This allows air to circulate around all sides, preventing the bottom from becoming soggy and helping to maintain the crispness of the crust.
5. Allow the Scaccia to cool slightly on the rack for about 10 minutes before cutting it into thick, generous slices. This brief cooling period helps the internal structure set and prevents the fillings from oozing out excessively.

Enjoying and Storing Scaccia Sicilian Pizza Bread

Your homemade Scaccia Sicilian Pizza Bread is now ready to be savored! It’s absolutely delicious served warm, allowing the cheese to remain wonderfully gooey and the flavors to meld beautifully. It’s also fantastic at room temperature, making it a perfect option for picnics, lunchboxes, or a casual appetizer.

For any leftover Scaccia (if there is any!), ensure it is well-wrapped to maintain freshness. It will keep at room temperature for 2 to 3 days. For longer storage, you can easily freeze slices. When you’re ready to enjoy frozen Scaccia, simply toast individual slices or reheat the entire loaf in the oven until warmed through. This versatility makes Scaccia not just a delicious meal but a practical and satisfying option for any time.

Love Pizza? Explore More Amazing Italian-Inspired Snacks!

If the layers of flavor in Scaccia have captured your heart, you’re in for a treat! There’s a whole world of incredible Italian and pizza-inspired snacks to explore. From savory tarts to hearty cast-iron creations, these recipes are perfect for appetizers, light meals, or satisfying cravings.