Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ragusa-Style Scaccia: A Journey Into Sicily’s Most Authentic Flavours
Discover the Ragusa-style scaccia — a beautifully layered Sicilian flatbread filled with tomatoes, cheese and tradition.
🛒 Ingredients
- ✓ 500 g durum wheat semolina flour
- ✓ 300 ml water
- ✓ 5 g fresh yeast
- ✓ 2 onions
- ✓ 500 g tomato sauce
- ✓ 250 g Ragusano DOP cheese
- ✓ Extra virgin olive oil
- ✓ Salt
📊 Nutritional Information
Ragusa-style scaccia is one of those dishes that speaks the language of tradition long before you take the first bite.
Born in the countryside of Ragusa and loved across Sicily, this folded, layered flatbread dates back to the 17th century, when it was prepared with just a few humble ingredients – semolina, tomatoes, basil and Ragusano cheese – yet carried the weight of festive celebrations.
With its crisp golden exterior and soft, flavour-packed interior, scaccia is closely tied to Sicilian Christmas traditions, but today it’s enjoyed all year round. Whether served warm from the oven or sliced at room temperature for a shared lunch, it brings with it the comforting essence of Sicilian family cooking.
👨🍳 Preparation
- 1
Place the semolina on a work surface, make a well, and pour in the yeast dissolved in warm water, a pinch of salt and a tablespoon of olive oil. Knead until smooth and elastic, then leave to rise for around three hours.
- 2
Finely slice the onions and gently soften them in a saucepan. Add the tomato sauce, season with salt and allow to cool.
- 3
Divide the dough in two and roll each portion into a thin rectangular sheet. Spread some of the tomato sauce down the middle and top with slices of Ragusano cheese.
- 4
Fold the long sides of the dough towards the centre to form a narrower rectangle, adding a little more sauce over the folded edges.
- 5
Fold in the final two edges to seal the scaccia, then prick the surface with a fork.
- 6
Transfer to a baking tray lined with parchment paper and bake at 200°C for 25–30 minutes.
- 7
Allow to rest for five minutes before slicing and serving.
💡 Tips and Variations
Try experimenting with different fillings: ricotta and sausage, aubergine and mozzarella, or spinach and ricotta all work beautifully.
📦 Storage
- • Keep at room temperature for up to 24 hours, covered with cling film.
- • Store in an airtight container in the fridge for 3–4 days.
- • Reheat in the oven at 180°C for 5–7 minutes before serving.
🍷 Pairing
This scaccia pairs wonderfully with a glass of Contea di Sclafani Sangiovese, served between 16°C and 18°C to highlight its rich, savoury flavours.
Thank you for choosing to make this Ragusa-style scaccia. I hope it brings a taste of true Sicilian warmth into your kitchen — enjoy every delicious fold!
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