Sicilian Scacciata
Scacciata siciliana
Traditional recipe
The Catania stuffed focaccia: two layers of bread dough stuffed with broccoli, Italian sausage, caciocavallo or spinach and ricotta.
The scacciata is the Catania version of the stuffed pizza, similar to the pizza of escarole Neapolitan. In Catania it is prepared with different fillings: broccoli and Italian sausage (the most popular version), spinach and ricotta, potatoes and cheese, or with 'tuma' (fresh cheese). The name derives from 'scacciare'—to chase away, to hide the filling inside the pastry. It's Etna's street and home-cooked food. Scacciata is sold in Catania's bakeries from the morning and is a quick lunch for many Sicilians.
Instructions
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Dough and filling preparation
Knead flour durum wheat semolina with warm water, yeast, oil and salt for 10–12 minutes by hand (6–8 in stand mixer) until smooth and elastic; cover and proof 60–120 minutes until doubled in size, with light bubbles forming on the surface that yield to the pressure. Meanwhile, crumble and brown the Italian sausage until golden brown; blanch the broccoli for 3–4 minutes, drain, squeeze and sauté with oil and chili pepper; incorporates the caciocavallo diced.
Filling, closing and cooking
Roll out half of the dough in baking pan Grease the pastry, leaving a 2–3 cm (1.18 in) border; spread the dry filling over the pastry. Cover with the second sheet of pastry, seal the edges by pressing and folding, prick the edges, and brush with oil. Bake at 200°C (392°F) for 25–30 minutes, until the crust is golden and crispy and the cheese inside begins to melt; remove from the oven and let rest for 10–15 minutes before serving.
Chef's Tips
Sicilian broccoli is the green-purple variety from Catania: more flavorful than regular green broccoli. Scacciata can be eaten hot or cold: both are excellent. Seal the edges well: the filling should not leak out.
Ingredients
- For the pasta: (17.64 oz) 500 g flour fine semolina (semola rimacinata), (10.14 fl oz) 300 ml of warm water, (0.53 oz) 15 g of fresh yeast, (1.01 fl oz) 30 ml oil, (0.35 oz) 10 g salt
- For the filling: (17.64 oz) 500 g blanched Sicilian broccoli, (7.05 oz) 200 g Italian sausage crumbled and browned, (5.29 oz) 150 g of caciocavallo diced, chili pepper, extra virgin olive oil
Can't find it in the US?
- durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
- Italian sausageMost US supermarkets
Mild (sweet) Italian sausage
Or: Plain fresh pork sausage for northern Italian recipes
American Italian sausage contains fennel seed.
- caciocavalloItalian delis or online
Sharp (aged) provolone
Or: Low-moisture mozzarella, for melting
⚠️ Automatic ingredient-based detection. Always check product labels.
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