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Scaccia ragusana tomato

Traditional Sicilian rotisserie recipe

by Ada Parisi
5 min read
Scaccia ragusana al pomodoro

Today, as a recipe for drives ragusana with tomato in its original variant, simple and traditional. The Chase is one Sicilian street food, spread throughout the district Iblei. Its authorship is still disputed between Modica and Ragusa. A Modica, and around the area of ​​the Iblei, scaccia is the queen of the grill, as are the calmly And the Focaccia MESSINESE Messina and arancine Palermo. The only problem is that, like the whole Sicilian street food, is addictive

The casts of Ragusa in the original recipe

The preparation of this sort of stuffed focaccia, diffused by other names, and other forms in different areas of Sicily (famously “expelled” Catania). It is made with a durum wheat semola dough it's a extremely varied filling: the simplest, I am presenting today, is seasoned with a very thick tomato sauce and caciocavallo. There are endless possibilities for filling, which vary according to the area: in Modica, They are very popular with those cottage cheese, cheese and onion, but also the version with anchovies, parsley, Onion, First salt and semi-hard cheese. But the casts Ragusa tomato is simple and delicious.

The “scacce” They are also prepared with vegetables, Meat (sausage in prevalence), fish (dogfish or cod). The thing fundamental is to pull the thin sheet, season it thoroughly and make the folds in order to obtain the correct peeling inside. The ideal would be bake the scacce in the wood-burning oven, but unfortunately I do not have it. I assure you, though, the taste is really very, very different. Have a good day!

Scaccia ragusana al pomodoro


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 3 voted )



250 grams of durum wheat

8 grams of salt

20 milliliters of extra virgin olive oil (2 heaped tablespoons)

water, to taste

2 grams of active dry yeast (or 6 grams fresh or 50 grams of sourdough)


750 ml of tomato puree

a pinch of sugar

fresh basil, to taste

a clove of garlic

300 grams of caciocavallo semi-cured

Salt, to taste

extra virgin olive oil, to taste


Scaccia ragusana tomato

For the tomato sauce for the casts of Ragusa: brown the clove crushed garlic in extra virgin olive oil. Add the tomato sauce, Salt, a few leaves of fresh basil and a pinch of sugar. Cook covered, until the tomato sauce will not become dense. Store in refrigerator until ready to use the sauce to prepare casts Ragusa. The sauce should be cool. I recommend you prepare the sauce a day earlier.

For the dough of the ragusana tomato chase: put on the countertop semolina, the dry yeast (or the freshly dissolved in a little water), Salt (far from the yeast) and extra virgin olive oil. Begin to knead: add as much water as necessary to obtain a smooth dough, smooth and firm, not moist. I started with a quantity of 100 milliliters of water, to get to 125 milliliters total (equal to a hydration of 50%). Add water a little at a time. The dough must be elastic and smooth (it will take about 15 minutes of vigorous work by hand). Once ready, put the dough in a slightly ated bowl of oil. Cover with plastic wrap. Leave to rise for an hour.

While the dough rises, Cut the cheese into small cubes.

Sprinkle the work top with a little flour. Begin to roll out the dough with a rolling pin: you'll have to get a larger rectangle and thin as possible (PHOTO 1). If you do not pull out the dough thin enough, scaccia layers of dough will be too thick and dry. Distribute the tomato sauce (PHOTO 2) in abundance on the pastry (fear not: the sauce should be very abundant). Add some caciocavallo (PHOTO 3) and drizzle with a drizzle of extra virgin olive oil. Fold the dough over itself to the long sides (PHOTO 4). Distribute again the tomato sauce, the cheese, the oil and fold again, this time on the short sides (PHOTO 5). To distribute, For the third time, a little tomato sauce and fold it in half for the last time (PHOTOS 6).

Preheat oven to 220 degrees static. Brush evenly scaccia Ragusa tomato with olive oil and place on a baking sheet, which must be covered with baking paper. Bake for 25 minutes or until the surface is golden, browned and crisp. Serve scaccia ragusana with tomato sauce and cheese lukewarm or cold. It should not be served hot. And Bon Appetit.


OPTIONS: Try also variants of the casts with cottage cheese, cheese and onion and the version with anchovies, parsley, Onion, first salt cheese and semi-seasoned caciocavallo cheese.

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Nora K 19 May 2022 - 17:46

This was delicious! I’m in the US so I had never tried anything like it before, but I had some imported caciocavallo and I decided to make it. I don’t know why this isn’t made/served at restaurants in the US since it was amazing.
I guess I will have to keep making it myself!

The folding instructions were a bit confusing and I had to look at some other recipes online to figure it out, but I think I managed. Other than that, I had no issues with the recipe.

Ada Parisi 26 May 2022 - 18:55

Thank you so much, it’s a traditional and a bit laborious recipe. It is not found in restaurants even in Sicily, it is a typical street food. You’re right, I wanted to make the video of the procedure but I didn’t have time and I tried to make up for it with photographs. The next time I prepare it, I’ll definitely do a tutorial. Best wishes, ADA

elisabetta corbetta 26 June 2018 - 08:39

I love it, explaining it only makes you hungry
A big kiss

Ada Parisi 26 June 2018 - 12:27

Thanks, I am very satisfied with the result!


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