This weekend, Integralisimo proposes you to make a spectacular whole wheat scaccia. A new option to alternate those much desired pizzas. Undoubtedly, ideal for meetings with friends or family, simple meals and why not, on summer evenings with a very cold beer. Cheer up for this amazing whole wheat version!
Scaccia is a typical Sicilian food (Italy). Which consists of a thin rectangular dough that is filled with different types of ingredients. Like for example, cheese, tomato, onion, parsley, spinach, ricotta, calabrese, etc. Next, once filled, the dough is folded over on itself 3 or 4 times, thus leaving a kind of stuffed rectangular bread.
Preparing this scaccia is simple because there are no complications in terms of its preparation, and it has more than one advantage. The ingredients are frequently used and just a few, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that less volume will result in a smaller final product.
There is a wide variety of ingredients for its filling. Among the most common scaccias are cheese and tomato, cheese and onion, eggplant and cheese, spinach and ricotta, and ricotta with calabrese. Even so, there are other additional ones such as parsley, basil, potatoes, sausages, broccoli, olives, etc. Resulting in a magnificent and versatile meal.
The amount of the filling will be to taste, and it is not usually used in large quantities. It should be noted that the more you fill, the more laborious the folding technique will be due to its weight. However, it is not difficult, since it is not a preparation that demands perfection or that is ruined if the dough breaks a little. So don’t be afraid to overfill.
About the folds of the scaccia:
Once the dough is leavened, it is stretched in a rectangular shape with a thickness of approximately 5 mm, a little filling is spread over the entire surface. Consequently, one end of the dough is folded towards the center and the other end is folded until it overlaps. So that both parts are in contact, sealing each other.
After this first fold proceed to the second. Which is first spread over the dough with the rest of the ingredients and one end is folded towards the center. With the remaining end, the fold is completely covered. In the photos you will see this folding technique step by step for a better understanding.
Finally, the whole wheat scaccia is baked in a hot oven, at a temperature above 220 °C – 428 °F for approximately 20 minutes. For the best result, it is recommended to adapt the cooking according to the type of oven available. This type of food is consumed both hot and cold.
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- Whole Wheat Flour 250 g / 8.82 oz / 2 cups
- Water 180 ml
- Dry yeast 5 g
- Sugar 5 g (optional)
- Olive oil 30 ml / 2 tbsp
- Salt 3 g
- Sardinian cheese / parmesan / reggianito n/a
- Fresh parsley n/a
- Tomato puré 250 ml
- Onion 1
- Cut the onion into strips. Fry in a hot skillet with a few drops of oil until golden brown. Add the tomato puree and cook for 5 minutes. Reserve.
- Wash and chop the parsley. Cut or grate the cheese into slices. Reserve both ingredients.
- In a bowl place part of the water, whole cane sugar and yeast. Dissolve. Let foam for 15-20 minutes.
- On the table, in a bowl or kneading machine, place the whole wheat flour, salt, yeast foam and olive oil. Mix. Gradually add the water to form a dough. Ball and leave to rise for 1 hour or until doubled in volume.
- Degas the dough. Roll out with a rolling pin into a rectangular shape. Spread the tomato sauce over the entire surface and add the other filling ingredients to taste.
- Fold one end of the dough towards the center, with the other end overlapping, so that both parts are in contact, sealing.
- Spread the rest of the ingredients over this fold and fold one of the ends towards the center. With the remaining end completely cover that fold.
- Place the dough in an oiled baking dish. Cover the dough superficially with olive oil, pressing lightly with the fingers. Pinch the dough with a fork.
- Bake in a preheated oven at 220 degrees / 428 Fahrenheit for 20 minutes or until golden brown.