{"id":2684,"date":"2026-07-24T05:51:56","date_gmt":"2026-07-24T05:51:56","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=2684"},"modified":"2026-07-24T06:37:55","modified_gmt":"2026-07-24T06:37:55","slug":"scaccia","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/scaccia\/","title":{"rendered":"Scaccia"},"content":{"rendered":"\n

Makes 2 scaccia + extra sauce to dip<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

Dough<\/strong>
4g sugar
1g active dry yeast
30g lukewarm water
250g semolina flour (ap flour does work as a substitute but your dough will be more bread-y)
27g extra virgin olive oil
1g kosher salt
ap flour as needed<\/p>\n\n\n\n

Sauce<\/strong>
1 white onion
6 cloves garlic
1 4oz can tomato sauce
1 28oz cans san marzano tomatoes (can substitute crushed tomatoes)
1 tbsp oregano
1 tbsp dried thyme
1 tsp turmeric
1 tsp garlic powder
t.t. red pepper flakes
t.t. kosher salt
t.t. crushed black pepper
t.t. brown sugar
cooking oil as needed<\/p>\n\n\n\n

Scaccia<\/strong>
6 slices calabrese
3 slices provolone
t.t. parmesan-regiano
t.t. pecorino-romano
t.t. italian parsley<\/p>\n\n\n\n

Pizza oven<\/strong> (I used this<\/a> tutorial to build one for about $40, make sure to heat it up for a good hour prior and also use fire-grade and dry stone\/bricks).<\/p>\n\n\n\n

Procedure<\/h3>\n\n\n\n

Dough<\/strong><\/p>\n\n\n\n

Mix together yeast, sugar, and water and bloom for 10 minutes. make sure the water is between 70 and 90 degrees F.<\/p>\n\n\n\n

Add flour, olive oil, and salt and mix until kneadable.<\/p>\n\n\n\n

Knead the dough on a floured surface until the window pane test is passed.<\/p>\n\n\n\n

Proof for about 2 hours in high moisture until doubled in size.<\/p>\n\n\n\n

Prep<\/strong><\/p>\n\n\n\n

Small dice white onion, mince garlic ,oregano,and thyme, and chiffonade parsley.<\/p>\n\n\n\n

Grate parmesan and pecorino.<\/p>\n\n\n\n

Sauce<\/strong><\/p>\n\n\n\n

Saute onion with olive oil until translucent.<\/p>\n\n\n\n

Add tomato sauce & garlic, and reduce slightly.<\/p>\n\n\n\n

Add san marzano tomatoes and crush to desired consistency. Less crushing = more rustic texture.<\/p>\n\n\n\n

Add oregano, thyme, turmeric, garlic powder, and red pepper flakes. Mix well and simmer on low heat for 15 min.<\/p>\n\n\n\n

Season with salt, pepper, and sugar at the end.<\/p>\n\n\n\n

Scaccia<\/strong><\/p>\n\n\n\n

Use a rolling pin to roll out the dough extremely thin. Place a thin layer of sauce, provolone, and calabrese, and then fold the dough over itself. Do this multiple times until small and rectangular. Make sure to make the bottom layer a bit thicker than the others and handle with care.<\/p>\n\n\n\n

On the top, garnish with pecorino to taste, then bake at 700F in a pizza oven*.<\/a> You might be able to get away with using a conventional oven at 400 and then broiling on the top, but I have not made it this way.<\/p>\n\n\n\n

Once golden brown and the cheese has caramelized, remove and cut into desired pieces. Garnish with parmesan-regiano, EV olive oil, and parsley.<\/p>\n\n\n\n

Buon Appetito!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

*If using the diy oven, make sure it gets really really hot before cooking. Keep the fire going for about an hour to evenly heat the stone. Also use dry wood with low sap content to prevent soot from covering the scaccia.<\/p>\n\n\n\n

\n\n\n\n


<\/p>\n","protected":false},"excerpt":{"rendered":"

Makes 2 scaccia + extra sauce to dip Ingredients Dough4g sugar1g active dry yeast30g lukewarm water250g semolina flour (ap flour does work as a substitute but your dough will be more bread-y)27g extra virgin olive oil1g kosher saltap flour as needed Sauce1 white onion6 cloves garlic1 4oz can tomato sauce1 […]<\/p>\n","protected":false},"author":1,"featured_media":2686,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[27,38,19],"class_list":["post-2684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-bread","tag-cheese","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=2684"}],"version-history":[{"count":5,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2684\/revisions"}],"predecessor-version":[{"id":2705,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2684\/revisions\/2705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/2686"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=2684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=2684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=2684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}