This wonderful street food bread is hugely popular in its native Ragusa and combines rustic simplicity with incredibly delicious indulgence. The mountainside community of Ragusa, with white stone cube buildings which would not be out of place in North Africa, is home to a famous bakery called Giummarra, renowned for producing the best scaccia in all the land. I chatted to the baker there on a visit and he told me that apparently the scaccia is a distant relation to the Tunisian brik – albeit baked rather than deep fried. My homemade version is a result of many trials and errors, but I’m happy to say that I think it’s on a par with Giummarra’s.
Serves 4-6
For the dough
strong white flour 250g
semolina flour 250g
fine sea salt 6g
fresh yeast 10g
caster sugar 1 tsp
lukewarm water 300-330ml
olive oil 2 tbsp, plus extra for brushing
