What is the difference between scaccia and focaccia?

Scaccia is a filled, rolled or folded bread with savory layers baked inside, while focaccia is a flat bread topped with oil and seasonings on the surface. Scaccia often uses semolina flour and has a more substantial filling.

Can I make scaccia dough ahead of time?

Yes, prepare the dough up to 24 hours in advance and refrigerate it covered. Let it come to room temperature for 30 minutes before rolling and filling.

Why is my scaccia bread dense?

Overworking the dough, insufficient rise time, or using water that was too hot can create density. Ensure your water is warm (not hot) and allow adequate proofing time before shaping.

Can I substitute fresh tomatoes for canned?

Yes, use about 2 pounds of ripe tomatoes, diced and drained of excess liquid to prevent a soggy filling.

How do I know when scaccia is fully baked?

The bread should be golden brown on top and sound hollow when tapped on the bottom. Internal temperature should reach 190°F.

Sicilian Scaccia Bread with Tomatoes and Basil

Name: Sicilian Scaccia Bread with Tomatoes and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 cups semolina flour 13 oz; 1 teaspoon yeast; 1 ½ teaspoons sugar; ½ cup warm water plus more if needed; 1 onion (chopped); 3 garlic cloves; 2 tablespoons olive oil (divided); 1 can 28 oz tomatoes; ½ teaspoon salt; ½ cup fresh basil (chopped); 4 oz mild provolone cheese (cut into small pieces); 4 oz primo Reggiano shredded

1

Mix 1⁄2 teaspoon sugar, yeast, and water in a large bowl. Let rest for about 10 minutes or until foamy. \nAdd the semolina flour and one tablespoon of olive oil, and mix until the dough just comes together.

2

Transfer to a lightly floured work surface and knead until smooth and elastic, about 5-8 minutes. Lightly rub a bowl with oil, place the dough inside, cover, and let rise in a warm, draft-free place until doubled in size, about 2 hours.

3

While the dough rests, make the sauce. Add the remaining tablespoon of olive oil to a medium skillet. Add the chopped onion and cook over medium heat until it turns golden about 5 minutes; add the garlic and saute for another minute. \nBreak the whole tomatoes with your hands or spoon, then add to the onion and garlic. Add one teaspoon of sugar and season with salt. Lower the heat and let it simmer for about 20 minutes. Mix in the fresh basil, remove keep aside until ready to use

4

Preheat your oven to a sizzling 450 degrees F. Prepare a loaf pan with parchment paper. Roll out the dough on a sizeable lightly-floured surface - make it as thin and comprehensive as possible!

5

When ready, position the sheet horizontally before you and spread half of the sauce over the middle third; sprinkle the cheese evenly.

6

Tap both sides onto the center so they overlap by just a few inches for an enveloped effect.. Add the remaining sauce on the left two-thirds, followed by the cheeses, before folding the right-hand side into the sauced midsection and finally capping off with the left-hand section.

7

Gently fold your dough and wrap it snugly in the prepared loaf pan. Brush the top with olive oil, then carefully place it into a preheated oven for 45 minutes of baking magic.

8

After swiftly flipping the Scaccia onto a cooling rack, peel off the parchment paper and leave upside-down to cool for 10 minutes before serving warm slices of deliciousness! Enjoy.