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Sicilian Stuffed Flatbread

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
225 min
SERVINGS
4 servings
Dinner Sicilian
Sicilian Stuffed Flatbread
Ingredients
  • 1/3 cup warm water, or more as needed
  • 1 teaspoon active dry yeast
  • 1 3/4 cups semolina flour
  • 1 1/2 tablespoons olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 tablespoon cornmeal, or as needed
  • 1/2 cup prepared pizza sauce
  • 2 tablespoons chopped fresh basil, or to taste
  • 6 ounces aged provolone cheese, sliced
Instructions
1
Start by placing 1/3 cup of warm water into a large mixing container; sprinkle yeast evenly over the surface. Allow it to sit for 10-15 minutes, ensuring the yeast is active and ready to use.
2
Next, combine 1 1/2 cups of semolina flour, olive oil, and salt with the yeast mixture; use your hands to blend everything together into a relatively firm dough ball. If necessary, add more water to bring the dough together seamlessly.
3
Transfer the dough to a clean work surface and knead until it becomes smooth and pliable, taking around 5 minutes to accomplish this. Cover the dough with a clean mixing bowl; let it rest for 30 minutes, allowing the ingredients to meld together.
4
Uncover the dough and knead it for an additional 3-4 minutes. Divide the dough into two equal portions; shape each portion into a smooth, rounded ball. To achieve this, use damp hands to help smooth out any wrinkles or imperfections.
5
Sprinkle a generous amount of semolina flour onto half of a kitchen towel; place the dough balls on top. Cover the dough with the other half of the towel, making sure it's evenly spread. Allow the dough to rise until it has doubled in size, approximately 2 hours later.
6
Preheat your oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle it with cornmeal to prevent sticking.
7
Roll each dough ball onto a lightly floured surface, shaping it into a very thin circle or oval shape.
8
Combine pizza sauce and basil in a bowl; mix well to create a uniform consistency. Spread a thin layer of the sauce over the dough, leaving about 1 inch of space around the edges. Sprinkle provolone cheese over the sauce, scattering it evenly every few inches.
9
Fold the opposite edges of the dough toward the middle to form a rectangle shape. Press gently to flatten slightly, creating a smooth surface.
10
Repeat the process of spreading sauce and scattering cheese over the dough. Fold each end toward the center to create a square shape, overlapping the edge by about 1 inch. Transfer the dough to the prepared baking sheet.
11
Repeat the filling and folding process (steps 8 and 9) with the remaining dough.
12
Bake the scacce in the preheated oven until they are very well browned, taking around 16-18 minutes. Some spots may get charred, but this is perfectly acceptable as scacce are traditionally cooked in very hot wood-fired ovens. Remove the scacce from the oven and let them rest for 15 minutes before slicing and serving.