Scacciata Catanese
A golden, double-crusted Sicilian stuffed bread from Catania filled with tender broccoli, melted tuma cheese, sausage, and savoury black olives.
- Prep
- 35 min
- Cook
- 35 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Baking sheet
- •Rolling pin
- •Large frying pan
- •Pastry brush
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 26 g
- carbs
- 60 g
- fibre
- 5 g
- protein
- 26 g
- calories
- 580 kcal
Instructions
- 1
Dissolve the yeast in warm water and mix into the semolina flour with olive oil and salt.
- 2
Knead the dough on a lightly floured surface for ten minutes until smooth, then rest covered for ninety minutes.
- 3
Steam the broccoli florets until tender, then drain thoroughly and press out all excess liquid.
- 4
Crumble the sausage into a frying pan and cook over medium heat for five minutes until lightly browned.
- 5
Divide the rested dough into two portions, making the base piece slightly larger than the top.
- 6
Roll the larger portion out thinly and drape it across a lined rectangular baking sheet.
- 7
Distribute the dry cooked broccoli, crumbled sausage, sliced tuma cheese, anchovies, and black olives evenly across the dough.
- 8
Roll out the top crust, place it over the filling, and roll the edges inward to crimp tightly.
- 9
Prick the top crust with a fork to release steam, then brush the surface generously with olive oil.
- 10
Bake at 200 degrees C for thirty to thirty-five minutes until the crust turns golden and crisp.
- 11
Cover the baked scacciata with a clean tea towel for ten minutes to soften slightly before slicing.
Chef's tips
Drain and press the cooked broccoli thoroughly to prevent a soggy bottom crust. Rolling the semolina dough thin ensures a crisp, well-baked pastry that cooks evenly alongside the filling. Crimping the edges tightly keeps the melting cheese inside the crust.
Ingredient substitutions
- tuma cheese → young unsalted pecorino or firm low-moisture cow's milk curd
- fresh pork sausage → extra anchovy fillets and spring onions for the traditional meatless variant
Storage
Store leftover cooled slices in an airtight container in the refrigerator for up to three days.
Reheating
Reheat slices on a baking tray in an oven preheated to 180 degrees C for eight to ten minutes.
Common mistakes to avoid
- •Adding wet broccoli to the dough, which makes the base soggy and pale.
- •Leaving loose seams around the edges, allowing melting tuma cheese to run onto the tray.
- •Rolling the dough too thick, resulting in a dense, doughy bake rather than a crisp crust.
Serving suggestions
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