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Spicy Sausage Scaccia
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Brief Description
Paul Hollywood, "Scaccia is a traditional Sicilian stuffed and layered bread... Serve it with salad for lunch or supper."
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Main Ingredient
Flour, Sausage, Ricotta
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Category: Yeast breads
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Cuisine: Italian
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Prep Time: 4 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: THodges88
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Posted On: May 01, 2021
Number of Servings:
Ingredients:
- 150 grams - strong white bread flour extra for dusting
- 100 grams - fine semolina (or wheat flour)
- 5 grams - yeast
- 1/2 teaspoons - fine salt
- 1 tablespoons - olive oil plus extra for oiling
- 3/4 cups - cold water
- 2 tablespoons - olive oil
- 1 - large onion diced
- 1 - garlic clove (I use 3) finely chopped
- 1/4 teaspoons - dried chilli flakes
- 1/2 teaspoons - fennel seeds
- 400 grams - good-quality sausages
- 1/2 teaspoons - fine salt
- 1 - large bunch of flat-leaf parsley (it may seem like a lot but trust me it's important to the flavor, roughly chopped
- 200 grams - ricotta drained if necessary
- 10 grams - Parmesan finely grated
- - olive oil for brushing
- 1 teaspoons - fennel seeds
- 1/2 teaspoons - dried chilli flakes
Directions:
Mix the flour and semolina (I used wheat flour) together in a large bowl. Add the yeast to one side and the salt to the other. Make a well in the middle and pour in the olive oil and three-quarters of the water. Turn the mixture around with your fingers, adding more of the water, until all the flour is incorporated and you have a rough dough. The dough needs to be soft but not soggy. (You may not need all the water or you may need a little more; it depends on the flour.)
Coat your work surface with a little olive oil, then tip the dough onto it and knead for 5-10 minutes until the dough is smooth and silky.
Place the dough in a clean bowl, cover and leave to rise until doubled in size. This will take at least an hour and can take 2-3 hours or even longer, depending on the room temperature. The longer it takes, the more flavor the dough will develop; ideally, leave it somewhere cool, but not the fridge.
To make the filling, heat the olive oil in a pan, add the onion and fry gently until soft but not colored. Add the garlic, chilli flakes and fennel seeds and cook, stirring occasionally, for 2-3 minutes. Remove from the pan with a slotted spoon and set aside.
Remove the sausages from their skins and add them to the pan with the salt. Cook over a medium-high heat, using a wooden spoon to break the sausages down into small pieces. Cook until the pieces of sausage are brown and a little crisp on the outside. Remove from the heat, return the onion mixture to the pan and stir to distribute evenly. Once cooled, stir through the chopped parsley.
Heat your oven to 200 C/395 F and line a baking tray with baking parchment.
When the dough is ready, tip it onto a floured surface. Roll it out into a rough rectangle, about 40x30cm (16x12in).. Turn the dough 90 degrees if necessary, so you have a long side facing you. Take a third of the meat and place it in a line along the bottom, leaving a 3cm (1inch) margin at the edge. Dot a third of the ricotta over the meat then sprinkle with a third of the Parmesan.
Roll the dough up from the bottom, enclosing the filling in the dough (rather like a Swiss roll). As soon as the filling is encased, stop rolling and add another line of meat, ricotta and Parmesan. Roll the dough up again to enclose the filling. Continue with a third layer of filling, which will lie towards the top edge of the dough. Now roll up again so you have a large cylinder of filled dough. Tim the ends.
Pull the cylinder of dough to straighten and make sure it is even all the way along. Rotate the cylinder of dough 90 degrees on the work surface so that it extends away from you then, start at the top, coil the dough into an upwards spiral. (like a snake coiled up)
Place the loaf on the baking tray, brush with olive oil and scatter over the fennel seeds and chilli flakes. Bake for 25-30minutes (it took 35 for me) until crisp and golden. Transfer the loaf to a wire rack to cool slightly and serve hot or warm.
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