Lasagna Bread (Scaccia)

Name: Lasagna Bread (Scaccia)
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1⁄4 tsp. sugar; 1⁄4 tsp. active dry yeast; 2 cups durum wheat semolina flour; 2 tbsp. extra-virgin olive oil; 1⁄2 tsp. kosher salt, plust more; All-purpose flour, for dusting; 2 cups whole peeled canned tomatoes in juice; 1 garlic clove, finely chopped; 1⁄2 cup loosely packed basil leaves, roughly chopped; Freshly ground black pepper; 8 oz. caciocavallo cheese, thinly sliced

Instructions

A street food popular in its native Ragusa, scaccia is an exercise in rustic simplicity: A pizza-style dough is rolled super-thin, smeared with tomato sauce, showered with D.O.P. caciocavallo cheese (similar to a spicy provolone), and folded into a lasagna-like loaf (see page 74 for illustrated step-by-step). In some versions, yeast is left out of the dough, which results in a more pasta-like dough that gets layered into a thinner, free-form rectangular pie, served cut into squares. But whatever the shape, the pie is best served warm from the oven while the cheese is still gooey.

Updated at: Fri, 22 Nov 2024 20:36:36 GMT