Scaccia—also known as schiacciata in some areas—is a traditional Sicilian stuffed flatbread made from leavened bread dough.
The filling typically features a savory mix of vegetables and cheese, but variations abound depending on the town, the season or the cook’s creativity. Even the shape and how it’s folded can change—from round to rectangular, sealed completely or folded like a wallet. Whether made in the kitchens of Ragusa, Modica or Agrigento, every version tells its own story. Whatever the filling, the spirit is always the same: warm, generous, and proudly Sicilian.
The most common version is folded a portafoglio (like a wallet), with the filling placed on one half of the dough while the other half folds over to cover it. The long edge is sealed with the pressure of your fingers, and the shorter sides are tucked in for strength and structure.
In other variations, where the filling is spread in two layers and the dough is folded multiple times, a portion of the dough may end up tucked inside between the layers of filling—this requires a thinner dough to avoid excess thickness.
Whatever the shape, the vegetables should always be pre-cooked and seasoned before being added to the dough.
Once assembled, the scaccia is baked until golden and crisp on the outside, with a warm, flavorful center.
Sicilian Stuffed Flatbread (Scaccia or Schiacciata)
Ingredients (for the dough)
- 500 g (3 ¾ cups) bread flour
- 7 g (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 1 tbsp extra virgin olive oil (optional, for a softer texture)
- 300 ml (1 ¼ cups) lukewarm water
Instructions
- Prepare the dough. In a large bowl, mix flour, yeast and salt. Add the lukewarm water little by little and knead until a smooth dough forms. Optionally, add olive oil for softness. Let the dough rise for about 1.5 to 2 hours, covered, until doubled in size.
- Cook the filling. In a pan, prepare the filling. Let cool completely before using.
- Preheat the oven to 220°C (430°F).
- Roll out the dough. On a floured surface, roll the dough thinly into a rectangle or oval—about 3–5 mm thick, depending on the folding style you prefer.
- Assemble the scaccia. Spread the cooked filling over one half of the dough. Add grated cheese on top. Fold the other half of the dough over the filling (like a wallet) and seal the edges by pressing them with your fingers. Fold in the shorter edges for extra structure.
- Bake. Transfer the scaccia to a baking sheet lined with parchment paper. Brush with a little olive oil if desired. Bake for 25–30 minutes, or until golden and crisp.
- Cool slightly and serve. Let rest a few minutes before slicing. Scaccia is best enjoyed warm, but it’s also delicious at room temperature.
Grandma & Aunties’ Kitchen Wisdom:
«First: use seasonal veggies.
Second: cheese matters—caciocavallo, pecorino or provola all work beautifully.
Third: be creative—nonna would definitely approve!
And remember: the scaccia reheats beautifully—just wrap it in foil and warm it in the oven»
