The Sicilian flatbread or scacciata with broccoli is a specialty that is always present during the Christmas period on the tables of every Catanese family.
And although there are fixed ingredients that do not miss in any of these preparations, each one has its own particular version. I myself, every time I eat it at friends’ and acquaintances’ homes, notice more or less pronounced differences.
With several experiments behind me and some suggestions gathered here and there over the years, now even with the use of the home oven I make perfectly cooked and really tasty flatbreads.
Here is my recipe.
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 1,117.21 (Kcal)
- Carbohydrates 118.21 (g) of which sugars 4.64 (g)
- Proteins 56.46 (g)
- Fat 51.12 (g) of which saturated 11.26 (g)of which unsaturated 6.59 (g)
- Fibers 6.48 (g)
- Sodium 1,563.31 (mg)
Indicative values for a portion of 430 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
- 6 1/3 cups semolina flour
- 2 1/3 cups water (lukewarm)
- 1 1/2 tsp dry yeast (not instant)
- to taste extra virgin olive oil
- 1 tsp sugar
- 2 1/2 tsp fine salt
- 6 onions (fresh)
- 2 cups potatoes
- 4 1/2 cups tomato pulp
- 1 1/4 lbs broccoli (florets)
- 1 lbs ground pork (seasoned with salt and pepper)
- 6 spinach, frozen (or 2.2 lbs of fresh spinach)
- 10 1/2 oz fresh cheese (tuma or mild provolone diced)
- 1/2 cup Grana Padano grated (or 3 tbsps grated pecorino)
- 6 black olives
- to taste salt
- to taste black pepper (freshly ground)
- to taste extra virgin olive oil
Tools
- Rectangular Baking Pan 13.8 x 9.8 inches
- Mandoline
Preparation
To prepare the Sicilian flatbread or scacciata with broccoli, we will need 1.3 Kg of ready pizza dough.
If you prefer to make it at home, you need to use the ingredients indicated above and follow the procedure described by clicking here.
For the filling, thaw the spinach in a non-stick pan over low heat and cover with the lid.
Once they are completely thawed and there is no liquid, transfer them to a plate to cool.
After washing the vegetables, combine in a large bowl the fresh onion cut into pieces, peeled potatoes sliced with the mandoline, and the broccoli florets cut very thin.
Then add the olives cut into pieces and pitted, the spinach, and the peeled tomatoes also cut.
Salt, stir, and let it marinate.
Line a baking pan with parchment paper and spread a little more than half of the dough on it creating a high edge.
Place the well-squeezed vegetables on top.
Make a layer with the ground meat seasoned with salt and pepper.
Add the diced cheese and cover with grated Grana (or pecorino).
Finally, drizzle with a generous amount of extra virgin olive oil.
Close with the smaller part of the dough well rolled out and seal the edges very well.
Make a central vent and, wetting your hands with oil, press the flatbread evenly to compact the filling.
Bake at 410°F, covering with aluminum foil and parchment paper in contact, in the highest part of the oven for a total of 1 hour and thirty minutes.
However, 30 minutes before completing the cooking, remove the protection from the surface.
The Sicilian flatbread or scacciata with broccoli is ready.
Let it rest for at least twenty minutes before consuming.
Storage
In the fridge well sealed for a maximum of 2-3 days. If fresh ingredients are used, once cooked and cooled, it can be frozen.
In the fridge well sealed for a maximum of 2-3 days. If fresh ingredients are used, once cooked and cooled, it can be frozen.
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