Living All’Italiana – Recipe - Recipe



For the bread:

  • 500 g of semolina
  • 250 g flour
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 50 g lard
  • 25 g of yeast
  • 400 ml of water

For the stuffing:

  • 300 g pork sausages
  • 500 g of broccoli
  • 60 g of pitted black olives
  • Salt
  • Pepper
  • Chili flakes
  • Extra virgin olive oil Monte Etna DOP
  • 1 clove of garlic


To make a Sicilian scacciata, you have to start by preparing the dough. Pour the yeast into a bowl forming crumbs, add 50 ml of warm water and dissolve with your fingers. Add a teaspoon of flour and sugar, then mix. Let the mixture sit for about 30 minutes, covering it with a dry cloth. Pour the remaining flour and semolina into a bowl. Dig a well in the middle of the flour and add lard, dissolved yeast and the rest of the warm water. Mix well to obtain a ball. Transfer the dough to a work surface and knead until it is smooth. Make the dough into a ball shape, put it in an oiled salad bowl, cover with a dry cloth and place in a dry place for one hour until it has doubled in size.

Remove the skin from the sausages and crumble them. In a large skillet, heat a drizzle of extra virgin olive oil and sauté the chopped garlic clove. Add the sausage and brown on all sides, then turn off the heat.

Wash the broccoli and cut it into pieces. Blanch for a few minutes in slightly salted boiling water and drain well. Heat the skillet containing the sausage, add the broccoli and sauté the whole thing. Season with salt and pepper and season with chili flakes. Finally add the pitted black olives.

Divide the dough into two pieces and roll to form two thin sheets. Put a sheet of dough in the oiled skillet, cover with stuffing sausages and broccoli, then put on top of the second sheet of dough. Seal the leaves by squeezing lightly with your fingers. Pierce the surface of the scacciata with a fork and let stand for 20 minutes.

Preheat the oven (at 200 ° C for a conventional oven or 180 ° C for a convection oven) and put the scacciata for 30 to 40 minutes until its surface turns a golden brown color and be crisp. Using a brush, brush the scacciata with extra virgin olive oil and let cool for 20 minutes before cutting into rectangles for serving.