Recipe for scaccia ragusan – Italian bread lasagna – Recipes – tsn.ua

This dish is great for the summer season.

Scaccia is a cross between a calzone and lasagna, a stuffed bread filled with thin layers of pastry.

Ingredients

For the test

  • premium flour – 250 g
  • semolina flour – 250 g
  • fine sea salt – 6 g
  • fresh yeast – 10 g
  • powdered sugar 1 tsp
  • warm water – 300-330 ml
  • olive oil – 2 tbsp. l. plus extra for lubrication

For filling

  • olive oil – 1 tbsp. l.
  • onion – 2 pieces, finely chopped
  • garlic – 1 clove, finely chopped
  • cherry tomatoes – 500 g, cut into quarters
  • basil – a large handful, it is better to tear or cut the leaves
  • cheese – 150 g, finely chopped
  • sea ​​salt and freshly ground black pepper

Pour the flour and salt into a bowl and mix well. Mix yeast and sugar with 100 ml of water, stirring until dissolved. Make a well in the flour and slowly add some of the remaining water, mixing the flour on all sides.

Add the yeast mixture, oil and a little more water to the well and add more flour on all sides. Continue until all the flour is used.

Grease a baking sheet with oil. Put the dough on top and knead for about 10 minutes, or until the dough is smooth and silky. Place in a clean bowl, cover and let rise for at least an hour, or until the dough has doubled in size. The longer it runs, the better.

While the tea is rising, make the filling. Heat the olive oil in a medium pan over medium heat and lightly fry the onion and garlic until soft and translucent.

Add cherry tomatoes, season well and stir. Cook for another 10 minutes, or until the tomatoes begin to thicken into a thick sauce. Remove from fire and let cool. When cool, stir in the basil.

Preheat oven to 200 ° C. Line a baking sheet with baking sheet.

When the dough is ready, turn it out on a floured work surface. Roll out into a large circle 80 cm in diameter and 4 mm thick. Spread three quarters of the tomato filling and cheese over the dough, leaving a clear border of about 4 cm around the edge

Fold the two opposite sides of the dough circle so that the edges meet in the middle.

Spread the remaining tomato filling and cheese in the center to cover the pastry. Now fold the opposite ends. Starting at the end farthest from you, roll up the dough to form a neat roll.

Place on a baking sheet and brush with olive oil. Bake 35-40 minutes or until crispy and golden. Allow to cool before cutting.

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