The dough for scacce ragusane traditional recipe is based on re-milled durum wheat semolina.
I prepare my dough with stone-milled whole-grain durum semolina.
Whether you use semolina or whole-grain semolina, the quantities and the procedure remain the same.
Scacce ragusane dough | yeast
Some people add yeast and some do not.
The scaccia ragusana is a dish from the gastronomic tradition of the province of Ragusa, in Sicily.
There are many variations in shape and filling, but the dough base is always the same.
In the scaccia ragusana fuogghi fuogghi the sheet is rolled very thin with a rolling pin, then filled and rolled or folded onto itself.
In the scaccia ragusana ‘mpanata the dough is rolled thicker, then filled and closed like a round savory pie or a half-moon calzone with an intricate trim called riefico.
The scaccia ragusana requires some manual skill but don’t be discouraged: scacce don’t have to be perfect to be delicious!
I’ll tell you how to make the dough for scacce ragusane step by step.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian Regional
- Region: Sicily
Ingredients
- 3 cups re-milled durum wheat semolina (about 500 g) (or whole-grain)
- 1 1/4 cups water (lightly sparkling)
- 1/4 tsp active dry yeast (Mastro Fornaio PANEANGELI (≈1 g))
- 1 tsp extra virgin olive oil
- 1 tsp salt
- 3 cups re-milled durum wheat semolina (about 500 g) (or whole-grain)
- 1 1/4 cups water (lightly sparkling)
- 1 tsp extra virgin olive oil
- 1 tsp salt
- baking soda
The sparkling water helps make the dough lighter and softer.
You can also use still water.
As an alternative to the gram of active dry yeast you can use:
– 3 g of fresh baker’s yeast;
– 4 g of dried sourdough starter.
You can prepare your scacce ragusane dough without yeast to shorten preparation times.
Suggested tools
I recommend using a stand mixer, although it’s possible to work the dough by hand.
- Kitchen scale digital
- Stand mixer with dough hook
- Bowl proofing bowl with lid
- Dough board dough board
Tutorial
Notes for hyperglycemia | prediabetes and diabetes
– the dough for scacce ragusane is based on re-milled durum wheat semolina and durum wheat generally has a lower glycemic index than soft wheat;
– use stone-milled whole-grain durum semolina to increase fiber content.
Warm the water: it should be lukewarm, not hot.
Pour the lukewarm water into a measuring jug, add and dissolve the yeast.
In the bowl of the stand mixer pour:
– the semolina or whole-grain semolina;
– the oil;
and start the mixer at speed 1.
Continue mixing at speed 2 for about 10 minutes:
– gradually adding all the water in which you dissolved the yeast;
– adding the salt halfway through the mixing, so it does not come into direct contact with the yeast.
The dough should pull away from the sides of the bowl and be smooth, elastic and not sticky.
Transfer the dough to a work surface and work it briefly by hand, forming a ball.
Sprinkle the bottom of a bowl with a little semolina and place the dough ball inside.
Seal the bowl with a lid or wrap it with plastic wrap.
Store it in a cool, dark place.
[see photo 01]After about 4 hours from mixing [see photo 02]
Turn the dough out onto a work surface lightly dusted with a little semolina.
Work it by hand for a few minutes and reshape it into a ball.
Place it back in the bowl, seal it and return it to the same place.After about 24 hours from mixing [see photo 03]
* after 24 hours the dough should be doubled or nearly so.
Many factors affect proofing such as flour, yeast and environmental conditions.
You can use it earlier but long fermentation makes the dough easier to digest.In the bowl of the stand mixer pour:
– the semolina or whole-grain semolina;
– a pinch of baking soda;
– the salt;
– the oil;
and start the mixer at speed 1.
Continue mixing at speed 2 for about 10 minutes:
– gradually adding all the water.
The dough should pull away from the sides of the bowl and be smooth, elastic and not sticky.
Transfer the dough to a work surface and work it briefly by hand, forming a ball.
Sprinkle the bottom of a bowl with a little semolina and place the dough ball inside.
Seal the bowl with a lid or wrap it with plastic wrap.
Let the dough rest at room temperature for about one hour.
After this time, your dough without yeast will be ready to use.Your dough for scacce ragusane, traditional or whole-wheat, with or without yeast, is ready to be used in the preparation of scaccia ragusana.
There are many types by shape and filling.
Once the fillings are ready:
– turn the dough out onto a work surface lightly dusted with a little semolina;
– work it by hand for a few minutes to restore its elasticity and reshape it into a ball.
You can proceed with rolling out and filling the scacce.
You can consult the complete collection by clicking the following link: scaccia ragusana dough, types, flavors.The dough for scacce ragusane is a versatile dough for making savory filled pastries of various shapes and fillings: calzones and pockets, pinwheels and rolls, tarts and savory pies.
In addition, you can use it for sweet pastries such as: cassatelle, pockets and ravioli, pinwheels and rolls, tarts and strudels.
Storage, tips and variations
Storage
When preparing scacce ragusane, people usually plan several fillings so they can serve many types and flavors at the table, so dough rarely remains.
If you have leftover dough:
– you can use it to make delicious flatbreads or whole-wheat flatbreads;
– you can freeze it by wrapping the dough ball in plastic wrap.
If frozen, the evening before use transfer the dough to the refrigerator to thaw then leave it a couple of hours at room temperature before rolling it out.
Tips and variations
Whole-wheat dough is slightly more delicate to handle and roll out.
– if you are a beginner;
– if you knead by hand;
I recommend using re-milled durum wheat semolina.
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 when working by hand, where the dough receives less energy and heat compared to a stand mixer.
Gluten-free alternative
For a gluten-free dough for scacce ragusane you can use gluten-free bread flour.
The sheet will obviously be less elastic.
FAQ – Questions and Answers
Scacce ragusane dough | semolina
The traditional dough for scacce ragusane is made with re-milled durum wheat semolina.
Semolina generally has a favorable glycemic response.
Stone-milled whole-grain durum semolina – richer in fiber – remains the recommended choice for those seeking a dough with a lower glycemic index.
Excellent semolinas come from ancient grains: Maiorca, Perciasacchi, Russello, Senatore Cappelli, Tumminia.
To learn more you can click the following link: semolina and flours glycemic index.Can I use other flours?
Remember that the dough must always be smooth, elastic and firm.
Using other flours you may not obtain the characteristic result of the scaccia ragusana.Dialectal and local curiosities
The term scaccia comes from “schiacciare” (to press), referring to the flattened shape.
“Impanata” derives from the Spanish empanadas.
The scaccia with vegetables is variously known from Ragusa to Modica and surrounding areas as:
– scaccia;
– pastizzu if round in shape;
– buccatieddu if in the shape of a half-moon.
