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Scacce (Stuffed Sicilian Flatbread) – Food Wishes ctm magazine

Scacce Ragusane is basically a type of Sicilian stuffed flatbread, and it’s one of the most unique, unusual, and delicious pizza-like pastries I’ve ever made. It’s kinda sorta like lasagna wrapped in flatbread, but really, words don’t do it justice. So, you’ll just have to make this and describe it yourself.

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about Scacce Ragusane, follow this link:

You can also find more of Chef John’s content on Allrecipes:



  • CommentCop Badge#666 on July 29, 2020

    WTF! This is actually a thing? LOL! I've been making this, exactly this, for almost 20 years for myself and loved ones at home. I am far from Italian. This is hilarious! Never had a name for it but that "lasagne stuffed bread" thing has been said many times. I can't get over this. LOL! I thought I invented something out of necessity. Hunger and leftovers. lol

  • BRoss1985 on July 29, 2020

    so its a pepperoni roll without the pepperoni…..

  • David Lebowitz on July 29, 2020

    Just made it – delicious!
    Thank you, Chef John.

  • Lyle W on July 29, 2020

    Scacce loves Provolone

  • samborlon on July 29, 2020

    Did he finally learn to start before sunset?

  • Chris Hansen on July 29, 2020

    looks like a calzone or stromboli.

  • Vlad Kiperman on July 29, 2020

    It sort of looks like a calzone

  • Fausto on July 30, 2020

    In the south of Italy durum wheat only is used for bread, pasta and most preparations. However it's not the same as the one you use and know as "semolina". It is called "Semola rimacinata di grano duro" that is fine flour of durum wheat. There is the pasta and the bread and pizza version. The pasta one is weaker and the bread one is stronger of course.

    The dough should be a lot thinner, as he said.

    The original cheese used is Ragusano DOP cheese. It's very hard, strong and mature cheese. Please don't use mozzarella or pecorino romano, as those are very different flavours. Use a mature and hard cheese (provolone is ok, the harder the better) or SIcilian pecorino, which is a completely different flavour than Pecorino Romano. Mozzarella is too soft.

    You can also try other traditional filling:

    Tomato and caramelized onions
    Ricotta and caramelized onions
    Ricotta and parsley
    A ton of parsley (pretend it's spinach) and chopped sundried tomatoes
    Broccoli and sausage pieces
    Ricotta and sausage pieces
    Ricotta and fresh fava beans

  • David Golden on July 30, 2020

    You said Sicilian and swing it in the same sentence.🤔

  • Sor Alb on July 30, 2020

    I am going to try and make something like this with filo paste.

  • Suzanne Steed on July 30, 2020

    Looks good man, for your first try !!! Bravo chef !

  • cha0sunity on July 30, 2020

    If a hot pocket and a stromboli had a child

  • Michael Prozonic on July 31, 2020

    add more if we ‘knead'

  • This Guy on July 31, 2020

    aka calzone mille-feuille

  • MurderMostFowl on August 1, 2020

    bet this would be a goood with a blend of Wisconsin brick cheese and mozzarella aka Detroit style

  • Geoff A on August 1, 2020

    It’s like an adult gourmet hot pocket.

  • Kamalika Mukherjee on August 1, 2020

    That Godfather reference though! 😀

  • Ron Romano on August 1, 2020

    If you were to add meat, you would should fry it a bit to render out the fats first like with pepperoni and some sausages. Make sure to slice really thin too. Paper thin. Meatballs fried and sliced or minced work out fine with this too. My parents made something similar to this growing up and Dad would take the rendered fat and brush it over the top as it baked. It was the best with finely sliced salt pork fried crisp and the stinkiest of provolone. Always fresh basil and tomato from the garden.

  • Abhishek Pawar on August 2, 2020

    This and Calzones are basically pizza that burns your mouth

  • Momma Bear on August 2, 2020

    Looks so good but screaming to be stuffed with some pepperoni. 🍷

  • Jim Smith on August 3, 2020

    My attempt came out pretty good.. just used regular flour though

  • TheLoyalOfficer on August 5, 2020

    Add proscuitto!!!

  • Shrutika Acharya on August 5, 2020

    If i want make and freez them at which stage i can do

  • Liv Marlin on August 16, 2020

    Just uploaded a great new video, check it out & enjoy! 💗

  • dboyzero on August 20, 2020

    since the dough is being rolled super flat and isn't given a proof right before baking, how does the yeast contribute to the bread? could you do this with regular semolina/water pasta dough, or even regular AP flour/water flatbread dough?

  • turbinepower77 on August 20, 2020

    Needs pepperoni!

  • Ann on August 21, 2020

    Hooooot pockeeeeets! Lol

  • Susie Q on August 29, 2020

    WHO gives Chef John a thumbs down??? He could cook a SHOE and it would be an entertaining video. You "thumb downers" are sad sad people.

  • JM McK on August 31, 2020

    Could you have brushed egg on the outside and maybe seasoned with Italian seasoning?

  • rick mason on September 4, 2020

    I prefer someone to use the two-ball method in their manipulation ….. I find that it works well .

  • EvanR6 on September 6, 2020

    Mmmm, That was exhilarating and breathtaking. 10/10

  • N Daire on September 8, 2020

    Labor Day, 2020. Tried this today. It is pretty yummy, but I think it would be better if the dough was thinner. Also both of my folded ‘envelopes’ started to unfold and let a bunch of cheese out.

  • Claudia Octavia on September 10, 2020

    this looks delicious but the narrator's phrasing grinds my nerves

  • pejoly2 on November 1, 2020

    I used to dread that broom stick. My brothers would get our Nana fired up and out came the broom stick. We would all run and slide on her linoleum floor under her bed and she would start jabbing under the bed to poke us. This was no fun, but the chickens had it worse. She would put the broom stick across their neck, step on it, and pull the head up to break their neck. This would involve a lot of Sicilian swears, a house dress flying in the air, garters, skinny legs, and feathers flying all over. Making friends was a little bit of a challenge once that got out. But, I wouldn't change a thing, the memories were as precious as the great food. And the food really was second to none. Would really love to see you do chicken with olives, capers, celery, onions, vinegar. Forgot what they called it but it was one of my favorites.

  • flish0 on November 10, 2020

    burritoed pizza

  • Christopher Brooks on November 28, 2020

    A bit too thick. The Sicilian grandmas had it right.

  • Paige Turner on January 25, 2021

    Hey chef John, I made this last week, really enjoyed it, but it did puff up a bit. Is a 7g pre pack of dried yeast too much for this recipe?

  • Nick Stafford on January 31, 2021

    Lasagna Bread?? YES PLEASE

  • STAN DUPP on February 15, 2021

    My first wife was Sicilian. It was very difficult get away unscathed.

  • Elise Leonard on March 4, 2021

    That is a stunning object

  • Jessica Parker on March 7, 2021

    This makes me want to cry. My grandmother, who immigrated from Sicily when she was young, used to make these for me when I was a child- she and I shared the same birthday. I miss her every single day and still feel lost without her. Thank you so much for this recipe- you have given me back a part of her.

  • marta on March 21, 2021

    I am from Ragusa, and I just ate the delicious scacce that mother’s made for my family. I came here, curious as to whether there were gonna be international recipes, and here we are. I was expecting some sacrilegious recipe going on, but I must admit I am pleasantly surprised. Apart from minor differences, this looks legit. One big visual difference is that we usually give a specific border to the scaccia; this is called “rieficu”. You can look up on YouTube how to make it. Not only is the scaccia going to look even prettier; it is going to be crunchier, too. Below some very popular scacce types:
    1. Tomato sauce and grated cheese (usually Ragusano DOP, a cheese from Ragusa; but Parmigiano can also dio the job);
    2. Tomato sauce and white or red onions;
    3. Tomato sauce and parsley;
    4. Sicilian ricotta and Sicilian sausage—the double “sicilian” here is not a coincidence: ricotta in the US is nothing like not only Sicilian ricotta, but Italian ricotta in generale. I don’t think it should even be called that way, to be honest. As for the sausage, if you can’t find it Sicilian, then please have it at least Italian. Otherwise it is going to have a total other taste, while I am suggesting another thing. Some also like to add white onions (we do, for example);
    5. Broccoli and Sicilian sausage;
    6. Salted codfish, onions, potatoes;
    7. Tomato sauce and anchovies;
    8. Spinach and Sicilian sausage;
    9. Potatoes and onion;
    10. Tomatoes and eggplants.

    These are the 10 most traditional recipes, and I believe they are classic for a reason. I highly suggest trying one of these before exploring new venues. Remember: in Italian cuisine, the choice of the ingredients is everything! Buy original ones, and buy fresh ones.

    Let me know if any of you tries them out 🙂 Buon appetito!

  • Rod McKenzie on March 24, 2021

    Now I have a dilemma. Whether to try your Italian braided party bread or this recipe first. Because of course I'm going to try them both 😋

  • pedterson on April 10, 2021

    Thanks, chef! Made them last night and they were wonderful! I used a slightly different recipe with semola rimacinata (between flour and semolina), which makes it much easier to get the dough really, really see-through thin. But watching your folding technique, and knowing the lessons you've learned here in advance, helped a great deal. Can't wait to make them for my friends.

    Edit: And so that people can also learn from my mistakes: Today I still had enough dough for another one, but didn't have any Caciocavallo left, so I tried an assortment of other cheeses I had in my fridge, mostly Mozzarella, but also some Brie and Parmesan etc. And it was good, but not nearly as good as the day before, because the moisture of the cheese (especially the Mozzarella) made the inside of the scaccia too soggy for my taste. So yeah, don't overstuff and don't use overly wet ingredients like Mozzarella or a thin sauce.

  • NonoDonkey on April 11, 2021

    It's like a pizza lasagne… Magnifico e bello

  • Jeongas on May 15, 2021

    Finally, a recipe I have all the ingredients of.

  • Drwgis Blaidd on July 3, 2021

    now I'm starving!

  • kg3984 on July 25, 2021

    It's next year. Where's my promised lasagna bread?

  • sista love on December 14, 2021

    We call this “voda voda” in Toronto.

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