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SCACCIA (LASAGNA BREAD)

Scaccia FS 07 20 17 TIFF Adobe RGB 1998 8bit FS2 716x483 sRGB SCACCIA (LASAGNA BREAD)
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Method of Preparation

  1. In a large bowl, whisk sugar, yeast, and warm water. Let stand until foamy, about 10 minutes. Stir in semolina flour and salt until dough comes together. Scrape dough onto a floured work surface and knead until smooth, about 8 minutes. Transfer dough to a clean bowl and liberally coat with olive oil. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours.
  2. Preheat oven to 400˚ F. Line a half-sheet tray with parchment paper and rub with olive oil. Transfer dough to a floured work surface. Use a rolling pin to flatten the dough into a 1/16-inch thick, 24 x 12-inch rectangle. Trim off any uneven ends. Position the rectangle so that the longest side is closest to you.
  3. Spread half of the pizza sauce over the middle three-fifths of the rectangle. Combine Chihuahua® and Oaxaca cheese in a bowl. Cover sauce with half of the cheese. Fold the left, plain side, of the dough over to cover about half of the sauce and cheese.
  4. Spread remaining sauce over the portion of the dough that was folded over. Cover sauce with the remaining cheese. Fold the right-hand, plain third over the sauce and cheese. Use a fork to crimp the top and bottom edges. Transfer dough to prepared sheet tray. Pierce the top with the tines of a fork a few times.
  5. Bake until top is golden brown and slightly darkened and the cheese is melted, about 35 minutes, rotating once halfway through.
  6. Once cooked, remove scaccia from tray and place on cooling rack. Cool for 10 minutes. Cut into 12, 1-inch slices and serve warm with marinara for dipping.
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