Scaccia ragusana
Scaccia ragusana is a filled focaccia typical of the province of Ragusa in south-eastern Sicily. Characterized by a layer of crispy bread dough on the outside and a generous layered filling of tomato and cheese, it represents one of the most authentic expressions of Ragusa's cuisine. Perfect as a main course or side dish, it embodies the simplicity and flavour of Sicilian tradition.
Preparation
- 1
Divide the bread dough into two portions: one slightly larger for the base and one for the top. Roll out the larger portion onto an oiled baking tray, forming an even layer about 1 centimetre thick.
- 2
Distribute half of the peeled tomatoes over the dough, season with salt and pepper. Add half of the cheese, cut into slices or cubes.
- 3
Repeat the process with the second layer: remaining tomatoes, salt, pepper, and cheese.
- 4
Roll out the second portion of dough and place it over the filling, sealing the edges well with your fingers. Make a few small holes in the surface to allow steam to escape.
- 5
Drizzle the surface with extra virgin olive oil and let it rest for 15-20 minutes at room temperature.
- 6
Bake in a preheated oven at 200°C for approximately 45-50 minutes, until the surface becomes golden and crispy.
- 7
Remove from the oven and sprinkle with fresh chopped parsley. Let it rest for a few minutes before serving in square portions.
Chef's Tips
For a more authentic result, use locally produced caciocavallo cheese from Ragusa. If you prefer a lighter scaccia, reduce the amount of cheese. The focaccia is delicious both hot and at room temperature.