Some call it Sicilian bread lasagna. Some call it tomato and cheese pie. Whatever you take to calling it, we're sure you're going to love Scaccia Ragusana. Originating from the southern Sicilian town of Ragusa, Scaccia is composed of delicious layers of dough, sauce and cheese that can be modified with different seasonings to fit your tastes. We've used our Organic Oregano Flowers and Organic Dried Basil here for a fresh, floral burst of flavor in each bite.
Put the flour in a bowl and make a hole in the center. Add 2 tbsp of Bona Furtuna Olive Oil, Sicilian Sea Salt With Garlic, and 1¼ cups of water. Stir until a dough forms.
Move the dough to a lightly floured surface. Knead until smooth, about 6 minutes. When ready, move the dough to a lightly oiled bowl. Cover and let rest for 30 minutes.
- Heat oven to 500℉. While the oven is heating up, transfer the dough to a floured work surface. Using a rolling pin, roll the dough out into a rectangle (long side parallel to you), about 1/16" thick. Spread a thin layer of sauce (about 1 cup) on the dough and sprinkle half of the Dried Basil and Oregano Flowers and then 1 cup of cheese.
- Fold over left third of dough toward center. Spread a thin layer of sauce (about ¼ cup) and sprinkle half of the remaining Dried Basil and Oregano Flowers and then cover with cheese. Repeat with the right third of dough, folding over to the left edge and then spreading a layer of sauce, the remaining Dried Basil and Oregano Flowers and covering with cheese.
- Fold in the top and bottom of the dough so that they meet in the center. Spread a layer of sauce and top with the remaining cheese. For the last fold, fold the top half over the bottom half.
- Gently move the Scaccia to a baking sheet lined with a silicone mat or parchment paper and bake for 10 minutes. Reduce heat to 400℉ and continue to bake for 60 minutes. Let the Scaccia Ragusana cool for 10 minutes before slicing and serving. Mangiamo!
How did this recipe turn out for you? Let us know in the comments below!