Scaccia

PROCEDURE

realization

Dough

Put 1 kg of flour on the work surface. Create a cavity in the middle of the mound of flour. Fill the cavity with half a cube of yeast and add hot water, oil and salt. Knead the flour by adding more water.

Leavened dough

When the dough is soft and smooth, let it rise up to double the volume. Create as many dough balls from the dough leavened.

Circles

Flatten the dough balls with a rolling pin until they become like thin dough circles. The diameter must afford to fold it at least 5 times. Once folded, the strip of dough should be from 10 to 15 cm. Previously we have prepared the sauce with tomato, olive oil, salt and basil. Before using the sauce, but after being cooled, add much grated caciocavallo. The sauce should be thick and not runny. Pour and spread a ladleful of sauce on each disk of dough. We begin to fold 10 cm strips from one side and then from the opposite.

pizzas to bake

Repeat until you get a strip approximately 10-15 cm (see picture). We put the scacce in one or more baking.

oil

Sprinkle the top with olive oil.

freshly baked

Bake the scacce and wait until they become Golden in color. Add the onion to the sauce to prepare scaccia tomato and onion.