Scacce Ragusane (Sicilian Stuffed Flatbread)

With a lasagna-like center and a pizza-like crust and flavor, Chef John's take on this scacce Ragusane, or Sicilian stuffed flatbread, is a tasty success.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 503 Calories

Ingredients

• 1 teaspoon active dry yeast
• 2 tablespoons chopped fresh basil, or to taste
• 1 tablespoon cornmeal, or as needed
• 6 ounces aged provolone cheese, sliced
• 1.5 tablespoons olive oil
• 1.25 teaspoons kosher salt
• 0.5 cup prepared pizza sauce
• 0.33333334326744 cup warm water, or more as needed
• 1.75 cups semolina flour

Recipe Instructions

Step 1

Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.

Step 2

Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.

Step 3

Pour 1/3 cup warm water into a mixing bowl; sprinkle yeast over the top. Let stand to make sure yeast is active, 10 to 15 minutes.

Step 4

Add 1 1/2 cups semolina flour, olive oil, and salt to yeast mixture; mix with your hands to form a relatively stiff dough ball, adding more water if needed to bring dough together.

Step 5

Transfer dough to a work surface; knead until smooth, about 5 minutes. Cover with the mixing bowl; let rest for 30 minutes.

Step 6

Uncover dough; knead 3 or 4 minutes. Divide dough into 2 portions; shape each into smooth balls. Use damp hands to help smooth out dough, if needed.

Step 7

Generously dust half a kitchen towel with semolina flour; place dough balls on top. Sprinkle dough ball tops with semolina flour; cover with other half of towel. Leave dough to rise until almost doubled in size, about 2 hours.

Step 8

Roll each dough ball on a lightly floured surface into a very thin circle or oval shape.

Step 9

Combine pizza sauce and basil in a bowl. Spread a thin layer sauce over dough leaving a 1 inch border; scatter provolone every few inches over sauce. Fold opposite dough edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat spreading sauce and scattering provolone over dough.

Step 10

Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding (Steps 8 and 9) with the remaining dough.