Scaccia Ragusana al Pomodoro
Thin folded semolina bread with tomato and Ragusano cheese
Ragusa’s scaccia: an almost transparent semolina sheet folded around reduced tomato sauce, basil and Ragusano cheese.
Plus 40 min for relaxing dough and cooling after baking; included in the total time below.
Ragusa, Sicily
The regional version.
Ragusa’s folded tomato-and-Ragusano scaccia, distinct from Catania’s two-layer scacciata.
- The semolina dough is rolled extremely thin.
- Tomato and Ragusano cheese are spread through repeated folds.
- The result is a layered rectangle, not a thick stuffed bread.
Technique: thin folded semolina bread with tomato and Ragusano cheese
Reduce and cool the tomato sauce before rolling. Keep the filling thin so the folded inner layers can cook. If the dough springs back, cover it briefly and roll again.
The recipe
Scaccia Ragusana al Pomodoro
Includes 40 min for relaxing dough and cooling after baking.
Ingredients
Main
Method
- 1
Dissolve yeast in the water and knead with semolina, salt and 25 ml oil until smooth and firm.
- 2
Divide into two balls, cover and rest 30 minutes to relax the dough. This thin scaccia does not need a puffy bread rise.
- 3
Heat the oven to 200°C. Roll each ball into a very thin rectangle on a lightly floured board.
- 4
Brush with oil, spread a thin layer of tomato sauce and scatter both forms of cheese and basil, leaving a narrow border.
- 5
Fold both long sides towards the centre; add a little more filling to the exposed dough, then fold into a rectangular parcel.
- 6
Seal the ends, transfer to a lined tray and brush with remaining oil. Bake about 30 minutes until well coloured and cooked through.
- 7
Cool for 10 minutes before slicing across the folds to reveal the alternating layers of dough, sauce and cheese.
The version on this page
Ragusa’s folded tomato-and-Ragusano scaccia, distinct from Catania’s two-layer scacciata.
- The semolina dough is rolled extremely thin.
- Tomato and Ragusano cheese are spread through repeated folds.
- The result is a layered rectangle, not a thick stuffed bread.
Cooking it well
Reduce and cool the tomato sauce before rolling. Keep the filling thin so the folded inner layers can cook. If the dough springs back, cover it briefly and roll again.
Serving and planning
Serve warm in slices with salad. Other Ragusan scacce use different fillings, but this is the tomato-and-cheese version.
Allow 40 additional minutes for relaxing dough and cooling after baking. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooled scaccia in a covered container and use within 3 days.
Freezing
Freeze cooled wrapped portions for up to 2 months and thaw in the refrigerator.
Reheating
Warm in a 180°C oven until the cheese filling is hot throughout.
Keep cooking
You might also like
3 hrs 25 minSicilian · Oven
Scacciata Catanese con Tuma e Acciughe
A Catania scacciata with two layers of risen semolina dough enclosing tuma, salted anchovies, black olives and spring onion.
4 hrs 15 minSicilian · Oven
Impanata Ragusana di Agnello
A Ragusan Easter impanata enclosing lamb, garlic and parsley, with potatoes, a little rice and breadcrumbs beneath the meat.
32 minSicilian · Stovetop
Busiate al Pesto Trapanese
Trapani’s busiate with an uncooked pesto of ripe tomatoes, almonds, basil and garlic, finished with Sicilian pecorino.