📝 About This Recipe
Hailing from the sun-drenched island of Sicily, Scacciata is a magnificent stuffed flatbread that sits somewhere between a calzone and a deep-dish pizza. This rustic masterpiece features a golden, olive-oil-enriched crust packed with savory Italian sausage, bitter broccoli rabe, and meltingly creamy cheese. It is the ultimate comfort food, traditionally shared during festive gatherings and celebrated for its satisfying contrast of crunchy dough and succulent, layered fillings.
🥗 Ingredients
The Dough
- 500 grams Semolina Flour (Semola Rimacinata) (finely ground)
- 300 ml Warm Water (approx. 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 3 tablespoons Extra Virgin Olive Oil (plus extra for greasing)
- 10 grams Fine Sea Salt
- 1 teaspoon Honey (to help yeast activation)
The Filling
- 1 large bunch Broccoli Rabe (Rapini) (cleaned and tough stems removed)
- 400 grams Italian Pork Sausage (casings removed and crumbled)
- 250 grams Tuma Cheese or Sharp Provolone (sliced or cubed)
- 1/2 cup Pitted Kalamata Olives (roughly chopped)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1/2 cup Pecorino Romano (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the semolina flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and 2 tablespoons of olive oil into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth, elastic, and slightly tacky. Form into a ball.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
While the dough rises, blanch the broccoli rabe in boiling salted water for 2 minutes. Drain immediately and plunge into ice water to keep it vibrant green.
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7
Squeeze all excess water out of the broccoli rabe and chop it roughly. This is crucial to prevent a soggy crust.
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8
In a skillet over medium heat, brown the crumbled sausage until cooked through. Add the sliced garlic and chili flakes for the last minute of cooking. Remove from heat and let cool.
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9
Preheat your oven to 400°F (200°C). Grease a large rectangular baking sheet generously with olive oil.
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10
Punch down the risen dough and divide it into two pieces, one slightly larger than the other (roughly 60/40 ratio).
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11
Roll out the larger piece of dough to fit your baking sheet, allowing for a slight overhang. Place it onto the prepared sheet.
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12
Layer the filling: start with the sausage, then the broccoli rabe, olives, and finally the Tuma and Pecorino cheeses. Leave a 1-inch border around the edges.
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13
Roll out the second piece of dough and place it over the filling. Fold the bottom edge over the top and crimp tightly with your fingers or a fork to seal.
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14
Prick the top of the dough several times with a fork to let steam escape. Brush the top generously with olive oil and sprinkle with a pinch of sea salt.
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15
Bake for 35-40 minutes until the crust is deeply golden brown and sounds hollow when tapped. Let it rest for 10 minutes before slicing into squares.
💡 Chef's Tips
Always use Semola Rimacinata (re-milled semolina) for that authentic Sicilian crunch and yellow hue. Ensure your filling ingredients (especially the greens) are as dry as possible to prevent the bottom crust from becoming soggy. If you cannot find Tuma cheese, a young basket cheese or a low-moisture mozzarella mixed with provolone is a great substitute. Don't skip the resting period after baking; it allows the steam to redistribute and the cheese to set, making it easier to slice cleanly. For an extra punch of flavor, add a few oil-packed anchovy fillets to the filling layer.
🍽️ Serving Suggestions
Pair with a robust Sicilian red wine like Nero d'Avola or a chilled Etna Rosato. Serve alongside a simple salad of shaved fennel, orange segments, and black olives. A side of spicy marinara sauce for dipping is a non-traditional but delicious addition. Enjoy warm as a main course or at room temperature for an authentic picnic experience. Accompany with a platter of pickled peppers and artichoke hearts.