Today we are preparing the Ragusa scaccia with parsley, tomato, onion, and cheese using either whole wheat or traditional dough for scacce.
The Ragusa scaccia with parsley topped with diced tomatoes, onion, and Ragusa cheese is tasty and delightful.
It’s fuogghi fuogghi meaning layered, and the pastry is rolled out very thin.
The traditional Ragusa scacce dough is made from remilled durum wheat semolina.
I prepared my dough with stone-ground whole wheat semolina, alternatively whole wheat flour or ancient grain flour.
The process is identical, the whole wheat dough is slightly more delicate to handle and roll.
If you are a beginner, I recommend using the remilled durum wheat semolina.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 2 cups remilled durum wheat semolina (or whole wheat)
- 2/3 cup water (slightly sparkling)
- 1/4 tsp dry yeast (Mastro Fornaio PANEANGELI)
- 1/2 tsp extra virgin olive oil
- 1/2 tsp salt
- 4 cups remilled durum wheat semolina (or whole wheat)
- 1 1/4 cups water (slightly sparkling)
- 1/4 tsp dry yeast (Mastro Fornaio PANEANGELI)
- 1 tsp extra virgin olive oil
- 1 tsp salt
- whole wheat dough for Ragusa scacce
- as needed semolina (for rolling the dough)
- 1 bunch parsley
- as needed basil
- as needed cherry tomatoes (cherry or date)
- 1/2 onion
- as needed provola cheese (Ragusa or primo sale cheese)
- 3 1/2 tbsp water
- 1 pinch salt
- 1 pinch dried red chili pepper (coarsely chopped)
- 1 drizzle extra virgin olive oil (raw)
As an alternative to 1 g of dry yeast, you can use:
• 3 g of fresh yeast;
• 4 g of dried sourdough yeast.
* 7 g of dry yeast corresponds to 25 g of fresh yeast, check the manufacturer’s instructions.
Tools
- 1 Rolling Pin
- 1 Baking Tray
- Parchment Paper
Preparation
Dough for Ragusa Scacce with Yeast
For traditional or whole wheat dough, knead using a mixer: semolina, oil, warm water with dissolved yeast, then add salt halfway through until you have a firm and elastic dough. Let it rest in a closed bowl in the darkest and coolest room.
After 4 hours, knead again and let it rest.
After about 24 hours, the dough will be ready to roll and fill.Detailed process → Traditional and Whole Wheat Dough for Ragusa Scacce.
Dough for Ragusa Scacce without Yeast
• do not add yeast;
• add a pinch of baking soda.
Knead and let the dough rest for about an hour at room temperature.
After an hour, your no yeast dough is ready to use.Parsley
naturally abundant!
Select and wash the parsley sprigs.
Drain them in a colander.
Pat them dry on paper towels.
Coarsely chop with a knife.Basil
Select and wash the basil leaves.
Drain them in a colander.
Pat them dry on paper towels.Tomato
Wash the cherry tomatoes thoroughly.
Cut and remove the stem.
Cut each berry vertically into four wedges.Onion
Peel the onion and slice it thinly.Cheese
Cut the Ragusa provola or primo sale cheese into pieces.***
In a pan:
• add the onion and let it wilt for a few seconds;
• stew with a few ml of water;
• add the tomatoes, add the basil, and let it reduce for about 5 minutes over a high flame;
• add salt and coarsely chopped dried red chili pepper.Wait for the rustic sauce to cool.
Add to the cold rustic sauce:
• the chopped parsley;
• the cheese pieces;
a drizzle of oil and mix.Knead the dough by hand to regain its elasticity and divide it into portions:
• dough from 250 g of semolina into 4 portions;
• dough from 500 g of semolina into 8 portions.Now roll the dough as thin as possible.
Use semolina and a good rolling pin.
The whole wheat dough is more delicate to handle than the classic dough.Roll out a portion with the rolling pin to make a round or rectangular sheet as thin as possible.
Help yourself by spreading a pinch of semolina on the work surface and on the dough sheet as you roll it out.
It’s a cycle of flour, roll, flour, roll, rotate and so on.
Manual skill is needed, not perfection, and don’t worry if the dough has some tears.Spread plenty of filling on the round or rectangular sheet of dough, leaving a few mm of edge free.
Fold the two sides of the dough sheet towards the center.
Distribute the filling on the two sides.
Fold from the top towards the center.
Fold again to close the scaccia.
Pierce the scaccia with a fork in several places.
[step-by-step images valid for every type of filling].Line a baking tray with parchment paper and place the scacce on top.
Alternatively, you can use a pasta machine – Nonna Papera.
• divide the dough into smaller portions;
• flatten the portion with your hands;
• pass the portion through at 1;
• fold the sheet;
• pass the folded sheet through at 1;
• finally, pass the sheet at 6.
You will get thin pasta strips to fill and roll up to prepare small scacce.
I set my oven as follows:
• maximum temperature [430°F];
• fan mode.
Temperature and times may vary from oven to oven and according to the size of the scacce.• preheat the oven well.
• bake for about 20 minutes in a fan oven and check the cooking.
In my mother’s larger and more powerful oven, 20 minutes are enough, in mine it takes 30.It is likely that the cheese will ooze out from the edges of the scacce, don’t worry, they will be even more delicious.
Your Ragusa scaccia with parsley, tomato, onion, and cheese is ready.
Great both hot and cold, but I recommend waiting until they are warm.
Enjoy your meal!
Variations
What can you use instead of Ragusa provola or primo sale cheese?
If you are from another region and cannot find Ragusa provola or primo sale cheese, you can use another semi-hard cheese, such as provola or provolone.
FAQ
Nutritional Perspective
From a nutritional perspective, keep in mind that:
– in terms of dough, leavening, and ingredients, the Ragusa scaccia with parsley, tomato, onion, and cheese resembles a margherita pizza with vegetables.
• before the scacce, consume a generous portion of raw or cooked vegetables;
• respect your portion sizes.
