Lasagna, Pizza & Bread Had a Baby: Sicilian Scaccia Ragusana

https://food52.com/recipes/lasagna-bread

Today we’re making lasagna bread. It’s based on an Italian dish called a scotcha raguana. It comes from Sicily. It’s a bread that has many, many layers like a lasagna. All right, we’re starting with the dough. We’re going to add in double zero flour, a little bit of olive oil, 1/4 teaspoon of instant yeast. Get the dough started. So, after the dough has been kneading for about 5 minutes, I just like to take it out, give it a little knead, help form one ball of dough, cover with a kitchen towel. So, our dough has been rising for about an hour. Sprinkle some flour over your workspace. One trick that comes from rolling out pasta dough is you can drape it over the edge of your counter by a little bit and then you can go and get sort of a better roll that way. And we’re going to take some marinara sauce and spread it across that middle section. Add a layer of mozzarella. And then on top of this, you’re going to take one end and fold it over to the center. And then you’re going to take the other end and fold it over just so it overlaps a little bit. You’re going to put a layer of marinara sauce, mozzarella, and more pepperoni. So now you’re going to take the bottom, fold it up to the middle on top of the pepperoni, and then fold the top over so it overlaps. We’re going to do another layer of marinara and cheese and pepperoni. Just spread some olive oil and then we’re going to fold this over to the middle and then lift it up and put it right in a loaf pan. We’re going to bake this at 450 for about 55 minutes. Once it’s done, you see I got a nice little char on the top. Let it cool in the pan for a few minutes, then take it out and then we’re going to cut into it. Beautiful. And the inside the dough is going to be very soft with more of a crunchy dough on the outside. You can get more recipes with fun twists on Italian-American cooking in my new cookbook, Italian-ish, available now wherever you buy your books.