Scacciata catanese – Sicilian cheese pie
A Sicilian stuffed semolina bread pie filled with cauliflower, black olives and provolone cheese.
⏱️ Prep: 60 min🍳 Cook: 25 min
Ingredients
| 700 g | semolina | |
| 10 g | fresh yeast | |
| 1 tsp | 5 ml | salt |
| 4 tbsp | 60 ml | extra virgin olive oil |
| 400 ml | water, lukewarm | |
| 1 | cauliflower, florets only, finely sliced | |
| 100 g | black olives | |
| 400 g | provolone cheese, cut into cubes | |
| — | extra virgin olive oil (to finish) | |
| — | salt | |
| — | black pepper |
Instructions
- Dissolve the yeast in 300ml of water. Sift the flour into a large bowl, make a well in the centre and add the extra virgin olive oil, salt and water. Stir with a wooden spoon until you form a rough dough, adding the rest of the water as you go.
- Transfer the dough to a work surface and knead until it is smooth and elastic. Transfer to a bowl, cover with cling film and rest for a couple of hours, until the dough doubles in size.
- Preheat the oven to 200°C/gas mark 5 and grease a 26cm x 35cm rectangular baking tin.
- Divide the dough into 2 and roll 1 piece into a thin rectangle. Transfer the rolled dough to the baking tin, then use wet hands to mould the dough to the tin.
- Spread the cauliflower and black olives over the pastry and season with extra virgin olive oil, salt and pepper. Finish with the cheese.
- Roll the second piece of dough in the same way and place on top of the cheese filling. Seal all the edges, brush with extra virgin olive oil and cook for 25 minutes.
- Once cooked, allow the pastry to cool for 15 minutes, then cut into squares and serve.