The dough for Ragusan scacce traditional is made with remilled durum wheat semolina.
I prepare my dough for Ragusan scacce whole wheat with stone-ground whole wheat semolina.
Dough for Ragusan scacce | semolina
Whether you use semolina or whole wheat semolina, the quantities and procedure of the recipe are identical.
Dough for Ragusan scacce | yeast
Ragusan scacce with yeast or Ragusan scacce without yeast?
Some add it and 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 an elastic and firm dough.
The Ragusan scaccia is a dish from the culinary tradition of the province of Ragusa, in Sicily.
There are numerous types in shape and filling.
In the Ragusan scaccia fuogghi fuogghi, the dough is rolled out paper-thin, filled, and rolled or folded over itself.
In the Ragusan scaccia ‘mpanata, the dough is rolled out thicker, filled, and closed like a round savory pie or crescent-shaped calzone with a meticulous embroidery called riefico.
The Ragusan scaccia requires a bit of manual skill, but don’t be discouraged: the scacce do not have to be perfect to be good!
I’ll show 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 are a beginner;
– if you knead by hand;
I suggest using remilled durum wheat semolina.
- 4 cups remilled durum wheat semolina (or whole wheat)
- 1 1/4 cups water (slightly sparkling)
- 1 tsp dry brewer's yeast (Mastro Fornaio PANEANGELI)
- 1 tsp extra virgin olive oil
- 1 tsp salt
As an alternative to 1 gram of dry brewer’s yeast, you can use:
– 0.1 oz of fresh brewer’s yeast;
– 0.14 oz of dried 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, although it is possible to work it by hand.
- Food Scale digital
- Mixer and hook attachment
- Bowl for rising with lid
- Cutting Board work surface
Preparation
Tips for Hyperglycemia | Prediabetes and Diabetes
– the dough is made with 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 warm, not hot.
Pour the warm water into a jug, add and dissolve the yeast.In the bowl of the mixer, add:
– the semolina or whole wheat semolina;
– the oil;
and start the mixer at speed 1.Continue kneading at speed 2 for about 10 minutes:
– adding the water in which you dissolved the yeast a little at a time;
– adding the salt halfway through, to avoid direct contact with the yeast.At the end of kneading, the bowl will be perfectly clean and you will have an elastic and firm dough easy to work with.
Transfer the dough to a work surface and briefly knead it by hand into a loaf.
Sprinkle the bottom of a bowl with some semolina and place the loaf inside.
Seal the bowl with a lid or by wrapping it with cling film.
Store it in a cool, dark place.Turn the dough out onto a lightly floured work surface with some semolina.
Knead it a few minutes by hand and reshape it into a loaf.
Place it back in the bowl, seal it, and store it in the same place.
* After 24 hours, the dough should have doubled or nearly so;
various factors such as flour, yeast, and environmental conditions affect the rise.
Turn the risen dough onto a lightly floured work surface with some semolina.
Knead it a few minutes by hand to restore elasticity and reshape it into a loaf.
Your dough for Ragusan scacce traditional or whole wheat is ready to be used in the preparation of the Ragusan scaccia.
There are numerous types in shape and filling.
You can consult the complete collection by clicking the following link: Ragusan scaccia: dough, types, flavors.The dough for Ragusan scacce is a versatile dough for making savory rustic filled with various shapes and fillings: calzones and pouches, pinwheels and rolls, pies and savory cakes.
Additionally, you can use it for sweet rustic items such as: cassatelle, pouches and ravioli, pinwheels and rolls, pies and strudels.
Storage, Tips, and Variations
The whole wheat dough is slightly more delicate to handle and roll.
– if you are a beginner;
– if you knead by hand;
I suggest using remilled 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 processing, where the dough receives less energy and heat compared to 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 you have leftover dough:
– you can use it to make delicious flatbreads or whole wheat flatbreads;
– you can freeze it by wrapping the loaf with cling film; the night before use, transfer it to the refrigerator to defrost and 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 remilled durum wheat semolina.
Semolina generally has a good glycemic response.
Whole wheat semolina – richer in fiber – remains the recommended choice for those wanting a dough with a low glycemic index.
Excellent ancient grain semolinas: Maiorca, Perciasacchi, Russello, Senatore Cappelli, Tumminia.
For more information, you can click the following link: semolina and flour glycemic index.Can I use other types of flour?
Remember that the dough must always and in any case be elastic and firm.
You might 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 fluffier.
You can still comfortably use plain water.Dialectal and Local Curiosities
The scaccia with vegetables is variously known from Ragusa to Modica and surroundings as:
– scaccia;
– pastizzu if round-shaped;
– buccatieddu if crescent-shaped.
