Scacciata Catanese con Tuma e Acciughe
Covered semolina bread with young sheep’s cheese and anchovies
A Catania scacciata with two layers of risen semolina dough enclosing tuma, salted anchovies, black olives and spring onion.
Plus 2 hrs 15 min for proving dough and resting the baked bread; included in the total time below.
Catania, Sicily
The regional version.
Catania’s tuma-and-anchovy scacciata with olives and spring onion.
- Two layers of risen semolina dough enclose the filling.
- Young Sicilian tuma and salted anchovies define this Catania version.
- It is a filled bread, unlike the repeatedly folded Ragusan scaccia.
Technique: covered semolina bread with young sheep’s cheese and anchovies
Tuma is young, mild and moist; it is not mature pecorino. Seal the edge well to retain the melted filling and vent the lid so steam can escape.
Ingredient notes & swaps
- Primosale can be used when tuma is unavailable, but label it as a cheese substitution rather than the exact version.
The recipe
Scacciata Catanese con Tuma e Acciughe
Includes 2 hrs 15 min for proving dough and resting the baked bread.
Ingredients
Dough
Filling
To finish
Method
- 1
Knead semolina with water and yeast, then salt and lard, for 10 minutes. Cover and prove for about 2 hours until doubled.
- 2
Slice tuma and spring onions; rinse and bone anchovies and pit the olives. Heat the oven to 200°C.
- 3
Divide dough into a slightly larger base and smaller lid. Roll the base to fit an oiled 28 cm tin with an overhang.
- 4
Spread cheese, anchovies, olives and spring onions across the base; season with pepper, keeping the border clear.
- 5
Cover with the lid, press the edges together and roll the seam inward. Make a small steam hole and brush with oil.
- 6
Bake for 35–40 minutes until both base and lid are cooked and golden. Rest for 15 minutes before cutting.
The version on this page
Catania’s tuma-and-anchovy scacciata with olives and spring onion.
- Two layers of risen semolina dough enclose the filling.
- Young Sicilian tuma and salted anchovies define this Catania version.
- It is a filled bread, unlike the repeatedly folded Ragusan scaccia.
Cooking it well
Tuma is young, mild and moist; it is not mature pecorino. Seal the edge well to retain the melted filling and vent the lid so steam can escape.
Serving and planning
Cut into wedges for a sharing meal. Broccoli or sausage fillings belong to other local scacciata versions.
Allow 135 additional minutes for proving dough and resting the baked bread. This is included in the total recipe time, alongside active preparation and cooking.
Ingredient alternatives
Primosale can be used when tuma is unavailable, but label it as a cheese substitution rather than the exact version.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooled scacciata in a covered container and use within 2 days.
Freezing
Freeze wrapped portions for up to 1 month and thaw in the refrigerator.
Reheating
Warm in a covered baking dish until the cheese filling is hot throughout, then uncover briefly to refresh the crust.
Keep cooking
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