How Is Sicilian Scaccia Flatbread Prepared? Curious about how traditional Sicilian flatbread, known as scaccia, is made? In this video, we’ll guide you through the process of preparing this delicious regional specialty. You’ll learn about the key ingredients, including semolina flour and fresh fillings like tomato sauce, cheese, and onions. We’ll explain how to create the perfect dough, from activating the yeast to kneading and letting it rise. You’ll also discover how to prepare a flavorful tomato sauce with garlic, basil, and a touch of sugar, adding richness to the filling. The video covers the technique of rolling out the dough into thin sheets, layering the sauce and cheese, and folding it to form the characteristic pleats that make scaccia so crispy and appealing. We’ll share tips on baking the flatbread to achieve a golden, crunchy crust, whether using a pizza stone or baking sheet. Finally, you’ll see how to slice and serve this street food favorite, perfect for enjoying warm or at room temperature. Making scaccia at home offers a taste of Sicily’s rich culinary traditions and is a fun way to bring authentic flavors into your kitchen. Join us to learn how to create this savory, crispy flatbread, and don’t forget to subscribe for more Italian food recipes and cooking tips!
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[Music] How is Sicilian scotcha flatbread prepared? Imagine biting into a crispy layered flatbread filled with rich tomato sauce and melted cheese. That’s what makes Sicilian scotcha a beloved street food in Italy. Let’s walk through how it’s made. First, the dough starts with semolina flour, which gives it a slightly gritty texture. To make the dough, you mix the semolina with some all-purpose flour, olive oil, salt, and a yeast mixture. The yeast is activated by dissolving it in warm water with a little sugar or honey, helping it bloom and create a light dough. Once the yeast is bubbly, you add it to the flour mixture and knead everything until smooth but still a bit grainy from the semolina. After kneading, the dough is left to rise for about 2 hours until it’s spongy and ready to work with. Meanwhile, you prepare the filling. Start by simmering crushed tomatoes with garlic, onions, olive oil, a pinch of sugar, salt, and fresh basil to make a flavorful tomato sauce. You can also add shredded cheeses like kachuk cavalo, proolone or primo reano for that cheesy goodness. Sometimes thinly sliced onions are included for extra flavor. When the dough has risen, divide it into smaller portions and roll each into a very thin sheet about the size of a large pizza. Spread a layer of tomato sauce over the dough. Then sprinkle on the onions and cheese. The next step is folding the dough over itself multiple times, creating layers that trap the filling inside. This folding technique gives the scotcha its characteristic pleated look and makes it delightfully crispy on the outside. Once assembled, brush the top with olive oil. Sprinkle with a little salt and place it in a hot oven. Many cooks use a pizza stone or baking sheet to help develop a crispy crust. Bake for around 25 minutes on one side. Then flip and bake for about 8 more minutes until golden brown. After baking, let the scotcha cool just a bit before slicing it into pieces. It’s best enjoyed warm or at room temperature. This flatbread is a true regional specialty from Sicily, especially popular in the Ragusa area. Its crispy exterior, savory filling, and simple ingredients make it a perfect street snack. Making scotcha at home is a fun way to bring a taste of Sicily into your kitchen, and it’s a great example of the island’s rich culinary traditions. [Music]
Dining and Cooking