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Italian

Scacciata

The Sicilian stuffed bread of Catania: a soft, olive-oil dough folded over tuma cheese, anchovies and black olives and baked until blistered and golden. A recognised traditional product (PAT) eaten warm at Christmas and on feast days.

Lunch & dinnerPescatarian25g+ protein
50 min25 prep · 25 cookMedium796 kcalper serving
Scacciata

Method

  1. Crumble 4 g of fresh yeast into 80 ml of warm water (about 35C) and stir until dissolved. Put 130 g of flour in a bowl with 3 g of fine salt, make a well and pour in the yeasted water along with 1 tsp of olive oil.
  2. Bring together with your hands, then knead on an unfloured worktop for 10 minutes, slapping and folding, until the dough is smooth, elastic and no longer tacky. Shape into a tight ball, return to the bowl, cover with a cloth and leave in a warm place for 90 minutes, until doubled and puffy.
  3. Meanwhile make the filling: dice 70 g of tuma into 1 cm cubes, chop 3 anchovy fillets roughly, and halve 20 g of pitted black olives. Toss them together with 1 tsp of olive oil and a generous grind of black pepper. Add no salt: the anchovies and olives carry it.

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Per serving

796kcal
34gprotein
67gcarbs
43gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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