Scacciata di tuma, typical Sicilian and Catania recipe. In Catania it’s tradition: when the cold arrives, so do the broccoli scacciate, cauliflowers, potatoes, “sechili” (chard) and above all tuma! Every region has its savory pies and we have ours. An old Catanese would never call a scacciata a “savory pie,” because “a scacciata iè a scacciata” and nothing else! There are many variations of what could be a stuffed flatbread: we make them with ‘braised broccoli‘, with seasonal vegetables, with wild greens; we even have a summer version with potatoes. One thing is certain as day and night: at Christmas the scacciata must be of tuma. Naturally, like any traditional dish, each area has its peculiarities and each family its own recipe, so while keeping black olives as a common denominator and anchovies, some add ham, some green onions, others other ingredients. I will limit myself to a recipe as traditional as possible. One last note: you’ll read in the recipe that I use lard; don’t lynch me — if you don’t like it, use olive oil or no fat at all. I’m obliged to indicate how to prepare the dish in the truest way possible; then everyone in their kitchen does as they see fit 😏! Now let’s go to the kitchen — it’s time to get your hands in the dough. Before that, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:

Sicilian scacciata with pistachio, tuma and prosciutto
Scacciata with cauliflower, potatoes and sausage
Scacciata with chard and potatoes
Scacciata with spinach and Sicilian sausage
scacciata with broccoli

Difficulty: Easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 6-8 servings
Cooking methods: Oven
Cuisine: Italian

Scacciata di tuma typical Catania recipe: ingredients…

5 7/8 cups re-milled durum wheat semolina
2 3/4 cups Water
4 tsp Salt
1 1/8 tsp Active dry yeast (Or 12 g fresh.)
1 tsp Sugar
2.4 lbs tuma (Sicilian tuma, a fresh pecorino without salt or with at most a light salting)
10 black olives (salted)
5 anchovies in salt (rinsed / desalted)
to taste Salt
2 1/2 tbsp Lard
to taste Black pepper
2 fresh spring onions (if you like)

Tools

Bowl
Rolling pin
Baking pan 13.8×17.7 in

Scacciata di tuma typical Catania recipe: preparation…

Prepare all the ingredients. If you have time use only half a packet of yeast or half a fresh cake; if you’re in a hurry use a full packet or a full fresh cake. I always recommend a slower rise with less yeast — the flavor will benefit!
In a large bowl pour the flour, make a well and add some warm water into it. Add the yeast and stir to dissolve it well, then add the rest of the water, placing the salt and sugar in a corner. Knead for a few minutes in the bowl, then cover with a cloth and let rest in the oven with the light on for 10 minutes.
Turn the dough out onto the work surface and start working it vigorously for at least ten minutes, avoiding adding extra flour; it should stop sticking to the surface. You should obtain a smooth, homogeneous dough — if it is still damp and crumbly, let it rest another ten minutes. After that time, resume kneading for a few minutes; when the dough is smooth, even and elastic, place it in a warm bowl and wait for it to double in volume — it will take about two hours.
Kneading by hand is demanding but very satisfying; alternatively you can use a stand mixer or food processor.
While the dough is rising, prepare the filling ingredients: slice the cheese into slices about 3/16 in (0.5 cm) thick, pit the olives and clean the anchovies.
When the dough has doubled in volume, divide it into two parts without deflating it too much. Roll out half the dough with a rolling pin to a thickness not exceeding about 3/16 in (0.5 cm) and grease a baking pan with a little lard.
Line the baking pan with the sheet of dough you’ve rolled out.
Arrange the filling neatly over the dough. Distribute the cheese slices, the olives and the anchovies. Salt only if you think it necessary — don’t overdo it as there are already plenty of salty ingredients — and finally pepper. According to tradition you should scatter a few small pieces of lard over the filling; you could omit the lard and use oil, but that would not be the traditional recipe.
Roll out another sheet of dough like the previous one and place it over the filling. Seal the scacciata at the edges by folding the dough edges inward and making a corded rim.
Once the dough is closed you can bake it, but first make a small hole in the center to let the steam escape and brush the entire surface with lard.
Bake at the highest temperature for thirty minutes in a convection oven; as soon as the scacciata has taken color, lower the temperature to 356°F (180°C) for the last ten minutes.
Once out of the oven, place a small pat of lard on the surface (you may replace it with olive oil) and brush it all over with a napkin or brush.
Cover the scacciata with a cotton cloth and let it rest at least thirty minutes.
If you liked this recipe, also take a look at:
–Catania scacciata with broccoli and sausage;
–Scacciata alla Norma with fried eggplant and salted ricotta;
–Traditional Catanese potato scacciata;
If you have leftover dough, use it for a focaccia or a pizza — the result will be excellent.
For those who don’t know, tuma is a typical Sicilian cheese: a simple fresh pecorino, unsalted or with at most a light salting.
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