Ingredients with Measurements:
- 4 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup olive oil
- 1 1/2 cups warm water
- 1/2 lb fresh mozzarella cheese, sliced
- 1/2 lb cooked ham, sliced
- 1/2 lb cooked salami, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, yeast, salt, and sugar. Mix well.
2. Add the olive oil and warm water to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until it becomes smooth and elastic.
4. Place the dough back in the mixing bowl and cover it with a damp towel. Let it rise in a warm place for 1 hour.
5. Preheat the oven to 375°F.
6. Divide the dough into two equal parts.
7. Roll out each part into a rectangle shape on a floured surface.
8. Place one rectangle on a baking sheet lined with parchment paper.
9. Layer the sliced mozzarella cheese, ham, and salami on top of the dough.
10. Sprinkle the grated Parmesan cheese and chopped herbs on top of the meat and cheese.
11. Season with salt and pepper to taste.
12. Place the second rectangle of dough on top of the filling.
13. Pinch the edges of the dough together to seal the scacciata.
14. Cut a few slits on top of the scacciata to allow steam to escape.
15. Bake the scacciata for 35-40 minutes until golden brown.
Time:
Preparation time: 1 hour and 10 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 400
Total fat: 17g
Saturated fat: 7g
Cholesterol: 50mg
Sodium: 1000mg
Total carbohydrates: 43g
Dietary fiber: 2g
Sugars: 2g
Protein: 20g
Substitutions for ingredients:
- Instead of ham and salami, you can use any cooked meat of your choice.
- Instead of mozzarella cheese, you can use any cheese of your choice.
Variations:
- You can add vegetables such as roasted peppers or sautéed onions to the filling.
- You can make a vegetarian version by omitting the meat and using only cheese and vegetables.
Tips and tricks:
- Make sure the dough is rolled out evenly to ensure even cooking.
- Let the scacciata cool for a few minutes before slicing to prevent the filling from oozing out.
Storage instructions:
- Store leftover scacciata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the scacciata in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the scacciata on a large platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs such as parsley, basil, and oregano.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables such as zucchini, eggplant, and bell peppers
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure the scacciata is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Scacciata is a traditional Sicilian dish that is similar to a calzone.
Flavor profiles:
- Savory, cheesy, and herbaceous.
Serving suggestions:
- Serve the scacciata as a main dish for lunch or dinner.
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Region: Italian