The dough for Ragusan scacce traditional is made with re-milled durum wheat semolina.
I prepare my dough for Ragusan scacce whole wheat with stone-ground whole durum wheat semolina.
Dough for Ragusan scacce | semolina
Whether you use semolina or whole wheat semolina, the recipe’s quantities and procedure are identical.
Dough for Ragusan scacce | yeast
Ragusan scacce with yeast or Ragusan scacce without yeast?
Some add it, some don’t.
If I have time, I add 1 g and let the dough rise for up to 24 hours.
I recommend using a mixer even though it is possible to work it by hand.
In any case, the secret is to obtain a dough that is elastic and firm.
The Ragusan scaccia is a dish from the gastronomic tradition of the province of Ragusa, in Sicily.
There are numerous types by shape and filling.
In the Ragusan scaccia fuogghi fuogghi the dough is rolled very thin with a rolling pin, filled, and rolled or folded on itself.
In the Ragusan scaccia ‘mpanata the dough is rolled thicker, filled, and closed like a round savory pie or a half-moon calzone with intricate design called riefico.
The Ragusan scaccia is a preparation that requires some manual skill but don’t be discouraged: scacce do not need to be perfect to be delicious!
I will tell you how to make the dough for Ragusan scacce step by step.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cuisine: Regional Italian
- Region: Sicily
Ingredients
The whole wheat dough is slightly more delicate to handle and roll.
– if you’re a beginner;
– if you’re kneading by hand;
I recommend using re-milled durum wheat semolina.
- 4 cups re-milled durum wheat semolina (or whole wheat)
- 1¼ cups water (slightly sparkling)
- tsp dry yeast (Mastro Fornaio PANEANGELI)
- 1 tsp extra virgin olive oil
- 1 tsp salt
As an alternative to the gram of dry yeast, you can use:
– 3 g of fresh yeast;
– 4 g of dry sourdough yeast.
You can prepare your dough for Ragusan scacce without yeast and shorten the preparation time:
– do not add yeast;
– add a pinch of baking soda.
Suggested Tools
I recommend using a mixer, even though it is possible to work it by hand.
- Food scale digital
- Mixer with hook attachment
- Bowl for rising with lid
- Cutting board work surface
Preparation
Why is this recipe suitable for people with hyperglycemia | prediabetes | diabetes?
– the dough is based on durum wheat semolina and durum wheat has a lower glycemic index than soft wheat;
– use whole wheat semolina to increase fiber content.
For dough for Ragusan scacce without yeast, follow the instructions in the next paragraph: dough for Ragusan scacce with yeast but
– do not add yeast;
– add a pinch of baking soda.Knead and let the dough rest at room temperature for about an hour.
After this time, your dough without yeast will be ready to use.
Heat the water, it should be lukewarm not hot.
Pour the lukewarm water into a jug, add and dissolve the yeast.In the mixer bowl, pour:
– the semolina or whole wheat semolina;
– the oil;
and start the mixer at speed 1.Continue at speed 2 for about 10 minutes:
– adding the water in which you dissolved the yeast little by little;
– adding the salt halfway through, to avoid direct contact with the yeast.At the end of the process, the bowl will be perfectly clean and you will have an elastic and firm dough that is easy to work with.
Transfer the dough to a work surface and briefly knead it by hand to form a dough ball.
Dust the bottom of a bowl with a little semolina and place the dough ball inside.
Seal the bowl with a lid or cover it with plastic wrap.
Store it in a cool, dark place.Turn the dough onto a work surface lightly dusted with a little semolina.
Knead it for a few minutes by hand and shape it back into a dough ball.
Return it to the bowl, seal it, and store it in the same place.
* after 24 hours the dough should have doubled or nearly so;
many factors affect the rising, such as flour, yeast, and environment.
Turn the risen dough onto a work surface lightly dusted with a little semolina.
Knead it for a few minutes by hand to restore its elasticity and shape it back into a dough ball.
Your dough for Ragusan scacce traditional or whole wheat is ready to be used in the preparation of Ragusan scaccia.
There are numerous types by shape and filling.
You can consult the complete collection by clicking on the following link: Ragusan scaccia: dough, types, flavors.The dough for Ragusan scacce is a versatile dough for making savory stuffed foods of various shapes and fillings: calzones and hand pies, pinwheels and rolls, tarts and savory pies.
Additionally, you can use it for sweet rustics such as: cassatelle, hand pies and ravioli, pinwheels and rolls, tarts and strudels.
Storage, tips, and variations
The whole wheat dough is slightly more delicate to handle and roll.
– if you’re a beginner;
– if you’re kneading by hand;
I recommend using re-milled durum wheat semolina.
The whole wheat dough is less elastic and tends to break or tear when worked or rolled with a rolling pin or machine.
This effect is particularly evident in manual preparations, where the dough receives less energy and heat than with a mixer.
Gluten-free alternative
For a gluten-free dough for Ragusan scacce, you can use gluten-free bread flour.
The dough will obviously be less elastic.
If dough remains:
– you can use it to prepare delicious flatbreads or whole wheat flatbreads;
– you can freeze it by wrapping the dough ball with plastic wrap; the night before use, transfer it to the refrigerator to thaw, then leave it at room temperature for a couple of hours before rolling it out.
FAQ (Frequently Asked Questions)
Dough for Ragusan scacce | semolina
The traditional dough for Ragusan scacce is made with re-milled durum wheat semolina.
Semolina generally has a good glycemic response.
Whole wheat semolina – richer in fiber – remains the recommended choice for those seeking a low glycemic index dough.
Excellent semolinas from ancient grains: Maiorca, Perciasacchi, Russello, Senatore Cappelli, Tumminia.
For more on the subject, you can click on the following link: Semolina and flours glycemic index type 2 diabetes.Can I use other flours?
Remember that the dough must always and in any case be elastic and firm.
You may not achieve the characteristic result of the Ragusan scaccia.Why sparkling water in the dough?
Sparkling water is used to make the dough lighter and softer.
You can also safely use still water.Dialectal and local curiosities
The scaccia with vegetables is variously known from Ragusa to Modica and surroundings as:
– scaccia;
– pastizzu if round in shape;
– buccatieddu if in a half-moon shape.
