Prep Time::30 mins
Cook Time::20 mins
Additional Time:: 2 hrs 55 mins
Total Time:: 3 hrs 45 mins
Servings::4
Yield::2 scacce
Ingredients
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⅓ cup warm water, or more as needed
1 teaspoon active dry yeast
1 ¾ cups semolina flour, plus more for dusting
1 ½ tablespoons olive oil
1 ¼ teaspoons kosher salt
1 tablespoon cornmeal, or as needed
½ cup prepared pizza sauce
2 tablespoons chopped fresh basil, or to taste
6 ounces aged provolone cheese, sliced
Directions
Pour 1/3 cup warm water into a mixing bowl; sprinkle yeast over the top. Let stand to make sure yeast is active, 10 to 15 minutes.
Add 1 1/2 cups semolina flour, olive oil, and salt to yeast mixture; mix with your hands to form a relatively stiff dough ball, adding more water if needed to bring dough together.
Transfer dough to a work surface; knead until smooth, about 5 minutes. Cover with the mixing bowl; let rest for 30 minutes.
Uncover dough; knead 3 or 4 minutes. Divide dough into 2 portions; shape each into smooth balls. Use damp hands to help smooth out dough, if needed.
Generously dust half a kitchen towel with semolina flour; place dough balls on top. Sprinkle dough ball tops with semolina flour; cover with other half of towel. Leave dough to rise until almost doubled in size, about 2 hours.
Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
Roll each dough ball on a lightly floured surface into a very thin circle or oval shape.
Combine pizza sauce and basil in a bowl. Spread a thin layer sauce over dough leaving a 1 inch border; scatter provolone every few inches over sauce. Fold opposite dough edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat spreading sauce and scattering provolone over dough.
Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding (Steps 8 and 9) with the remaining dough.
Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.
Chef's Notes:
Use Sicilian olive oil if you can swing it.
You can use any prepared pizza or tomato sauce you like. You can also sneak some meat in here as long as it's thinly sliced, or if you're using something like sausage, make sure it's finely crumbled.
As long as it's low in moisture, you could also use half mozzarella and half grated Pecorino Romano cheese, or feel free to use any cheese you want.