SICILY - Scacce ragusane
17oz Viaggio flour
17oz Viaggio grated romano cheese
24oz Viaggio Italian peeled tomatoes
0.88oz Brewer’s yeast
1 cup water
5 tablespoons Viaggio extra virgin olive oil
A bunch of parsley
Salt and pepper to taste
Pour the Viaggio Italian peeled tomatoes in a blender till obtaining a homogeneous sauce. In a large pan saute the chopped onions with some water to make them more digestible: once softened pour the sauce, add the parsley and 2 tablespoons of oil. Cook for about an hour, stirring occasionally. At the end add salt and pepper and let cool completely. For the dough: mix in a bowl the Viaggio flour, three tablespoons of oil and the dissolved yeast. Knead till obtaining a homogeneous and smooth dough. Add flour if needed. Let it rise covered with a cloth for half an hour. Grate the Viaggio grated romano cheese and set it apart.
Put some flour on a work surface, divide the dough into four equal parts. Roll out the dough with a rolling pin to form a rectangle. Spread the sauce cold in the center vertically. Add the cheese, add a little Viaggio extra virgin olive oil and proceed to closing: fold one side toward the center. Proceed with the other side, closing the scaccia. Finally fold that same side another time. Seal the edges with your fingers and fold inwards to ensure closure. Pierce the surface with a fork and brush with oil. Line a baking tray with parchment paper, brush with oil, and bake at 430° for 30-40 minutes or until it will be golden.