First, prepare the dough for the scacciata. Start by dissolving the yeast and honey in 250 ml of lukewarm water.
Place the flour in a large mixing bowl and add the yeast-water mixture. Knead everything for approximately 15–20 minutes using the dough hook of a stand mixer on low speed. Gradually add the olive oil and salt while kneading. The dough should be slightly sticky at the end; if necessary, add a little more lukewarm water, up to a maximum of 50 ml.

Tip: If you cannot find semola di grano duro rimacinata, you can replace it with a mixture of 2/3 type 550 flour and 1/3 durum wheat semolina.

Next, knead the dough briefly by hand on a work surface and shape it into a ball. Then wrap it first in a cotton cloth and then in a woollen cloth, and leave it to rest in a warm place for two hours. The switched-off oven is also an excellent place for the dough to rest, as it is not exposed to any fluctuations in temperature there.

While the dough is resting, you can prepare the ingredients for the filling.

First, boil the washed potatoes in plenty of salted water for 20–25 minutes, depending on their size. Then drain the potatoes and rinse them under cold water, making them easier to peel once they have cooled. After peeling, slice the potatoes thinly using a mandoline or cut them very finely by hand.
Next, prepare the broccoli. Remove the broccoli stalk, then place the florets in a colander. It is best to first separate the florets from the head using a knife and then break them into smaller pieces with your fingers. Finally, wash the broccoli florets and drain them well.

Tip: If you prefer to leave out the potatoes, simply replace them with Tuma cut into thin slices or, if Tuma is not available, with a mild butter cheese from the deli counter.

Next, prepare the spring onions. Using a knife, remove both the roots and a generous amount of the dark green tops. Finally, slice the spring onions into thin rings.

Once the dough has finished resting, lightly flour a work surface and roll out half of the dough into a thin sheet. It should be roughly the same size as your baking tray; if necessary, trim the edges of the rolled-out dough slightly.

Tip: Some dough will often stick to the cotton cloth. If you have used all the dough, it is best to leave the cloth to dry for a day so that any remaining dough can dry out. This makes it much easier to remove the dried dough from the cloth the following day.

Now place the dough on the baking tray and begin adding the filling. First, arrange a layer of the finely sliced potatoes over the dough. Then spread the 4 tablespoons of passata over the potatoes. In both cases, leave the edges uncovered so that the scacciata can be sealed properly at the end. It is best to leave a strip of about 1–2 cm clear around the edge.

Next, add the finely chopped spring onions, followed by a little salt and pepper. Then distribute the broccoli florets over the top, remove the sausage meat from its casing and add it to the filling as well. Finally, sprinkle the grated Pecorino Pepato over everything. Finish with a layer of olive oil.

Tip: If you cannot find Salsiccia, you can also prepare the scacciata without it. However, it is undoubtedly an essential ingredient in the original recipe.

Finally, roll out the second half of the dough, just as you did with the first, on a lightly floured work surface until it is thin and roughly the right size. Once the dough has reached the desired size, place it over the filling of the scacciata like a lid. Roll the edges inward and press them firmly together with your fingers so that they do not open during baking. Now leave the scacciata to rest for another hour in a warm place. This step is very important to prevent the dough from becoming too hard once the scacciata has been baked in the oven.
Once the final resting time is over, and before placing the scacciata in the preheated oven at 180°C using conventional top and bottom heat, prick the top in several places with a fork. This allows the heat to escape during baking.

Bake the scacciata in a preheated oven at 180°C using conventional top and bottom heat for approximately 25 minutes. Then switch to the fan-assisted setting and bake for a further 2 minutes at the same temperature. Once the scacciata is golden brown, it is ready.
Turn off the oven and brush the top of the scacciata with a little olive oil. If desired, you can also sprinkle it with a little salt and pepper and some finely grated Pecorino. This is entirely optional.

Finally, cover the scacciata with a tea towel and leave it to cool thoroughly. The top, which may initially be a little hard, will soften over time. Serve the scacciata while still slightly warm, cut into the desired portions and arranged on plates. Buon appetito!

Tip: Especially during the holidays, a glass of good Sicilian red wine is the perfect accompaniment to this traditional dish. You are sure to find something to your taste in our online shop.