Name: Scaccia ragusana
Prep time: 45 min
Cook time: 30 min
Total time: 3 h 15 min
Cuisine: Italian, Ragusa / Sicilia
Ingredients: 500 g rimacinata durum semolina; 300 ml lukewarm water, approximately; 10 g fresh yeast, or 4 g instant yeast; 20 ml extra-virgin olive oil; 10 g fine sea salt; 450 g passata; 20 ml extra-virgin olive oil; 1 garlic clove, lightly crushed, optional; 6 basil leaves; 5 g fine sea salt; 180 g aged caciocavallo or Ragusano, coarsely grated

Scaccia ragusana: wide hero view of the finished traditional dish

Prep45 minutes

Cook30 minutes

Total3 h 15 min

Yield2 large scacce, 8 servings

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The dish

About Scaccia ragusana

Visit Sicily describes scaccia as thin semolina dough whose name reflects the repeated folding that defines the dish.

Tomato and caciocavallo is one of the classic fillings of the Ragusa area, alongside seasonal variations.

The tomato sauce must be thick and relatively cool before assembly so the delicate dough layers do not turn soggy.

The folded parcel is baked hot, around 200°C, until the outside is browned and the internal layers have set.

Technique

Three things that matter

Roll thinner than pizza. Scaccia depends on many thin dough layers rather than a thick bread crumb.
Keep the filling concentrated. A watery sauce leaks through folds and prevents crisp edges.
Rest before cutting. A short post-bake rest lets steam settle and makes the layers easier to slice.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Semolina dough

500 grimacinata durum semolina
300 mllukewarm waterapproximately
10 gfresh yeastor 4 g instant yeast
20 mlextra-virgin olive oil
10 gfine sea salt

Tomato and cheese filling

450 gpassata
20 mlextra-virgin olive oil
1garlic clovelightly crushed, optional
6basil leaves
5 gfine sea salt
180 gaged caciocavallo or Ragusanocoarsely grated

Step by step

Method

Make the dough and concentrated sauce

Knead the semolina dough. Dissolve yeast in some water, combine with semolina and most remaining water, then add oil and salt. Knead until smooth and elastic.
The dough should be supple enough to roll thin without tearing.
Proof until relaxed. Cover and leave about 2 hours at room temperature, or until clearly expanded and easy to stretch.
A fingertip indentation should return slowly.
Reduce the tomato filling. Cook passata with oil, garlic and salt until thick; remove garlic, add basil and cool completely.
A spoonful should mound rather than release a watery ring.

Roll and fold the scacce

Divide and roll thin. Divide dough in two and roll the first piece into a large thin rectangle, about 2 mm thick.
The sheet should be almost translucent at the edges but still intact.
Spread filling sparingly. Cover with a thin film of tomato sauce and caciocavallo, leaving a small clean border.
The dough should remain visible beneath a restrained layer of sauce.
Fold into layers. Fold the long sides inward, season the new surface lightly, then fold again into a compact layered parcel and seal the ends.
The package should be flat and even rather than bulky.

Bake and settle the layers

Prepare the second scaccia. Repeat rolling, filling and folding with the remaining dough and filling.
Both parcels should have similar thickness for even baking.
Bake at 200°C. Transfer to a lined tray, prick the top lightly and brush with a little oil; bake 25–30 minutes.
The top and edges should be richly golden with a few crisp blisters.
Rest before slicing. Cool on a rack for 15–20 minutes before cutting crosswise.
The layers should hold their shape without sauce flooding from the cut.

Practical guidance

Serving

Serve warm rather than piping hot; the layered texture is clearer after a short rest.

Variations

Ricotta and onion, broccoli and sausage, or seasonal vegetable fillings are traditional local alternatives.

Make-ahead

Baked scaccia reheats well in a hot oven; avoid microwaving if crisp edges are desired.

Troubleshooting

Dough tears while rolling. It is too tight or dry; rest it covered 10 minutes and continue gently.
Bottom is soggy. The tomato was not reduced enough or too much filling was used.
Layers fuse into one mass. The dough was rolled too thick or the filling was applied too heavily.

Nutrition per serving

Serving size: 1 of 8
Calories: approximately 370 kcal
Carbohydrates: 55 g
Protein: 14 g
Fat: 11 g
Fibre: 4 g
Sodium: 620 mg

Approximate; cheese quantity and final oil brushing affect the result.

Allergens and food safety

Cool cooked tomato sauce before spreading on raw dough.

Bake until the centre layers are fully set and steaming hot.

Refrigerate leftovers within 2 hours and reheat to at least 74°C.

FAQ

Is scaccia the same as pizza?

No. Scaccia is rolled much thinner and repeatedly folded so the filling sits between many dough layers.

What is the classic filling?

Tomato and caciocavallo is one of the best-known Ragusa versions, but several local fillings are traditional.

Why prick the top?

A few small holes let excess steam escape without opening the seams.

Final note

What matters most

Result: Thin golden layers of semolina dough wrapped around a concentrated tomato-and-caciocavallo filling.
Key: Roll thin, keep the filling dry and modest, then give the baked parcel time to settle before slicing.