The CATANESE SCACCIATA is a typical dish of Sicilian cooking, especially from the Catania area. It’s a kind of stuffed focaccia, traditionally prepared during the Christmas holidays but now enjoyed throughout the year.
The dough is similar to bread, made with semolina, water, yeast and extra-virgin olive oil. It can be rolled thinner or thicker depending on the version.
The term “scacciata” comes from the Sicilian verb “scacciare”, meaning “to press” or “to roll out”, referring to the dough that is worked and then filled. According to some sources, the scacciata was born as a peasant dish, made with kitchen leftovers and seasonal ingredients such as vegetables, cheeses and small pieces of meat wrapped in a bread dough.
Over time the recipe evolved and gained a richer character.
It is even said that Prince Moncada of Paternò, in the 18th century, elevated it to a noble dish by enriching it with finer ingredients such as tuma, ham and anchovies.
There are several variations of the scacciata, but the most traditional include:
Tuma and anchovies: The simplest and most authentic version, with tuma cheese and anchovies.
Broccoli and sausage: A rich and savory filling, perfect for winter.
Potatoes, tuma and sausage: A creamy and tasty combination.
Spinach and cheese: A lighter but still delicious variant.
It is perfect served hot or cold and is often accompanied by a good glass of red wine.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Energy 213.44 (Kcal)
- Carbohydrates 14.12 (g) of which sugars 8.74 (g)
- Proteins 8.54 (g)
- Fat 14.51 (g) of which saturated 1.51 (g)of which unsaturated 1.04 (g)
- Fibers 3.33 (g)
- Sodium 1,040.95 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.5 cups finely milled durum wheat semolina
- 1 cup water (at room temperature)
- 1/3 tsp active dry yeast
- 2 tsp wildflower honey
- 2 tbsp extra-virgin olive oil
- 1 2/3 tsp salt
- 28 oz Swiss chard (chard)
- 1.75 oz olives
- to taste extra-virgin olive oil
- 1.4 oz anchovies in oil
- 3.5 oz Caciocavallo Silano cheese (or tuma)
- to taste salt
- extra-virgin olive oil
- water
For the Catanese scacciata you will need
- 1 Baking pan 11 in
- 1 Bowl
- 1 Pot
- 1 Skillet
- 1 Work surface
- 1 Rolling pin
- 1 Pastry brush
- Plastic wrap
Preparation of Catanese scacciata
Preparing the CATANESE SCACCIATA is very easy and within everyone’s reach.
In a bowl place the room-temperature water, the honey, the oil and the active dry yeast. Mix everything together and incorporate the semolina little by little.
Combine all the ingredients, add the salt and work the dough for 10 minutes until smooth and homogeneous.
If using a stand mixer, use the spiral dough hook.
Place the dough in an oiled bowl, cover with plastic wrap and let it rise for 2 hours or until doubled in size.
Trim and wash the chard. Then boil it in salted water for 10 minutes. Cool it in cold water to stop the cooking and drain it.
Sauté the chard in a skillet with a drizzle of oil and salt. When nearly cooked and fairly dry, add the olives and let the flavors meld. Turn off the heat and let cool.
When the dough has finished rising divide the dough ball into two pieces (one slightly larger than the other).
Roll out the larger piece to a thickness of 2 mm (about 1/16 in) and place it in an oiled 11 in baking pan.
Prick it with the tines of a fork and cover it with the cheese (if you can find tuma that’s even better), the anchovies, and finally the chard with the olives.
Cover with the other half of the dough, rolled out thin as well, trim the excess dough and seal the edges well. Brush the surface with an emulsion of oil and water and prick it with a fork.Cover with plastic wrap and let it rise for 30-40 minutes.
Bake the Catanese scacciata in a preheated conventional oven at 482°F. Place the pan directly on the bottom of the oven and let it bake for 10-12 minutes. Move the pan to the middle rack of the oven and continue baking for another 10 minutes, until well golden on top as well.
Remove the scacciata from the oven and let it cool slightly before serving.
Storage
The Catanese scacciata, a Sicilian specialty filled with ingredients such as tuma, anchovies, sausage and broccoli, can be stored in different ways depending on when you plan to eat it:
Room temperature storage (short term)
If eaten within 12-24 hours, it can be kept in a cool, dry place, covered with a kitchen towel, plastic wrap, or inside an airtight container.
Refrigerator storage (medium term)
To keep it longer (2-3 days), place it in an airtight container or wrap it in plastic wrap to prevent it from drying out.
To reheat, place it in an oven at 356°F for 10 minutes or in a skillet with a lid to retain crispness.
Freezer storage (long term)
It can be frozen for up to 2 months.
Cut it into portions, wrap in plastic wrap and then place in a freezer bag.
To serve, thaw at room temperature or in the refrigerator and reheat in the oven for 15 minutes at 356°F.
