📝 About This Recipe
Hailing from the rustic kitchens of Eastern Sicily, Scacciata is a magnificent cross between a stuffed pizza and a savory pie. This golden, olive oil-scented crust encases a hearty filling of spicy sausage, tender broccoli rabe, and molten Tuma or Caciocavallo cheese. Traditionally enjoyed during the festive winter season, every bite offers a soul-warming blend of salty, earthy, and peppery flavors that define Sicilian comfort food.
🥗 Ingredients
The Dough
- 500 grams Semolina Flour (Rimacinata) (finely ground durum wheat)
- 300 ml Warm Water (approximately 100°F/38°C)
- 7 grams Active Dry Yeast (one standard packet)
- 2 tablespoons Extra Virgin Olive Oil (plus extra for greasing)
- 10 grams Fine Sea Salt
- 1 teaspoon Honey or Sugar (to help activate the yeast)
The Filling
- 500 grams Broccoli Rabe (Rapini) (cleaned and roughly chopped)
- 300 grams Sicilian Pork Sausage (casing removed, flavored with fennel seeds)
- 250 grams Tuma or Caciocavallo Cheese (sliced or cubed; Provolone is a good substitute)
- 1/2 cup Black Olives (cured, pitted, and halved)
- 4-5 pieces Anchovy Fillets (preserved in oil)
- 3 pieces Spring Onions (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
- 2 cloves Garlic (minced)
👨🍳 Instructions
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1
In a small bowl, dissolve the honey and yeast in 100ml of the warm water. Let it sit for 5-10 minutes until it becomes frothy.
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2
In a large mixing bowl or a stand mixer, combine the semolina flour and salt. Create a well in the center and pour in the yeast mixture, the remaining water, and the olive oil.
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3
Knead the dough for about 10 minutes by hand or 6-7 minutes in a mixer until it is smooth, elastic, and slightly tacky. Form into a ball.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, blanch the broccoli rabe in boiling salted water for 3 minutes. Drain and immediately plunge into ice water to keep the color vibrant. Squeeze out all excess moisture thoroughly.
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6
In a skillet over medium heat, sauté the spring onions and garlic in a splash of olive oil. Add the crumbled sausage and brown it lightly. Stir in the blanched broccoli rabe and chili flakes, cooking for 2-3 minutes. Remove from heat and let cool completely.
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7
Preheat your oven to 400°F (200°C). Grease a large rectangular baking sheet (approx. 12x16 inches) with olive oil.
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8
Divide the risen dough into two pieces, one slightly larger than the other (roughly 60/40 split).
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9
Roll out the larger piece of dough on a floured surface to fit the baking sheet, allowing for a bit of overhang. Transfer it to the sheet.
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10
Layer the filling: start with the sausage and broccoli mixture, then scatter the olives, anchovy pieces, and finally the slices of cheese evenly across the dough.
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11
Roll out the second piece of dough to cover the filling. Fold the edges of the bottom crust over the top crust and pinch firmly to create a decorative, airtight seal (the 'cornicione').
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12
Prick the top of the dough all over with a fork to allow steam to escape. Brush the surface generously with olive oil.
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13
Bake for 35-40 minutes until the crust is a deep golden brown and sounds hollow when tapped.
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14
Remove from the oven and immediately brush with a little more olive oil. Cover with a clean kitchen towel for 10 minutes; this softens the crust slightly for the perfect texture.
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15
Slice into squares and serve warm or at room temperature.
💡 Chef's Tips
Use high-quality semolina flour (rimacinata) for that authentic yellow hue and slightly nutty flavor. Ensure the filling is as dry as possible; excess water from the greens will result in a soggy bottom crust. If you can't find Tuma cheese, a young Caciocavallo or a mix of Mozzarella and Sharp Provolone works beautifully. Don't skip the anchovies; they melt into the filling and provide a deep 'umami' savoriness without tasting fishy. For a different variation, try the 'Catanese' style by adding thinly sliced potatoes and black olives.
🍽️ Serving Suggestions
Pair with a robust Sicilian red wine like Nero d'Avola or Etna Rosso. Serve alongside a fresh orange and fennel salad to cut through the richness of the sausage and cheese. A crisp, cold Italian lager is the perfect casual accompaniment for a weekend lunch. Offer a side of spicy honey or extra virgin olive oil infused with chili for dipping the crusts. Excellent as part of an antipasto platter with marinated artichokes and sun-dried tomatoes.