Scacciata, a Sicilian street food, is made with light, crispy bread dough and stuffed with delicious fillings. Valeria Messina makes this version with tender broccoli florets and Italian sausage. She also adds sun-dried tomatoes and kalamata oil. This savory pie was originally created as a holiday meal in winter. It is made with the simple dough that was used to make the family’s daily bread. Then, the family would fill it with seasonal vegetables, cheese, and cured meats and charcuterie when they had them. This version is great for winter. In summer it can be made with fresh tomatoes, basil and mozzarella.
- 1/2 cup warm water (approx. 80degF).
- 1/4 cup mature starter sourdough (2 ounces).
- 1/3 cup whole-wheat white flour (such King Arthur) (about 2 1/2 ounces).
- 1/4 cup semola flour (such Caputo) (approximately 1 1/8 ounces).
- coli2 3/4 cups room temperature water (approx. 70degF), dilute
- 4 cups whole-wheat white flour (about 1 pound), plus additional for work surface
- 3 1/2 cups semola flour (about 1 pound)
- 3 1/4 teaspoons of fine sea salt
- 2 1/2 tablespoons Extra-Virgin Olive Oil, plus additional for greasing
- 1/2 lb thinly sliced Provolone cheese, divided
- 4 1/2 cups small brocleaves (about 8 ounces) (from two medium heads).
- 6 oz spicy or mild Italian sausage. Casings removed. Broken into small pieces
- 1 large (approximately 3 ounces) shallot. Cut in half lengthwise, then thinly slice (about 1/2 cup).
- 3/4 cup pitted Kalamata olives (3 1/2 ounces), halved in length
- 1/2 cup oil-packed, julienne-cut sun dried tomatoes (about 3 1/2 ounces).
- 1/2 teaspoon fine sea salt
- Extra-virgin Olive Oil, for brushing
Make the levain:
1. Make your levain by combining 1/2 cup warm water and sourdough starter into a medium bowl. Stir the starter until it is dissolved completely.
2. Mix together white whole-wheat flour with semolina flour in a bowl. Stir until smooth.
3. Place the bowl in a towel, cover it with a towel, and let it stand at room temperature for at least 4 hours.
Make the dough:
1. Mix the levain with room-temperature water in large bowl. Stir until it is dissolved completely.
2. Mix the whole-wheat white flour with the semolina flour until everything is well combined and there are no dry spots.
3. Place the bowl in a towel, and allow it to stand at room temperature for 30 min.
Salt the dough and then add 1/2 cup of room temperature water to it in a bowl. Use a squeeze motion to incorporate salt and water. For 4 to 6 minutes, stretch and fold the dough in a bowl over itself until it feels tight and elastic. Continue to stretch and fold dough until oil is incorporated. This should take about one minute. Place bowl in a bowl and cover with a towel. Let it rest at room temperature (about 80degF) for 3-4 hours. Perform 1 set of stretch-and-folds (4 folds each), rotating the bowl 90 degrees after every fold.
Divide the dough into four equal portions and transfer it to a lightly floured work surface. Each part should be formed into a ball. Let it rest under a towel for 10 minutes.
Lightly grease (2x11in) aluminum disposable baking pans and 2x12in) aluminum pizza pans with oil. Roll 1 dough ball at once and keep the rest covered. Transfer the dough to a prepared pan and use your fingers to cover the bottom. Continue the process with the second dough ball. Place each pan on a towel. Allow the dough to rest at room temperature (about 80degF), for 30 to 45 minutes.
Place the cheese slices in a uniform fashion over the dough rounds. Leave a 1/4 inch border between each. Add the cheese to a plate with sun-dried tomatoes, broccoli, sausage, shallot and olives. Salt the vegetables and then top it with the rest of the cheese.
Preheat oven to 400°F. Make the remaining dough balls into 11-inch round. To cover the edges and edges of the fillings, place the dough rounds on top. As you work with one pie at a stretch, roll the edge of each pie up and wrap it around the edge of top dough. Press to adhere. To seal the edges of the pie, wrap them around to form a rope-like pattern. Place pies on a towel and allow them to rest at room temperature (80°F) for 30 minutes.
Lightly brush the pies with oil. To allow steam to escape, make a hole of 1 inch in the top of each pie. Bake in the oven for 35 to 40 minutes or until golden brown. Take out of oven. Oil the tops of the pies. Allow to cool for 10 minutes. Serve with a smile