Sicilian Bread Food

SCACCIA

Steps:

• For the sauce: Heat the oil in a medium saucepan over medium heat. Add the red pepper flakes and garlic and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the crushed tomatoes, Italian seasoning, basil and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened and the flavors are melded together, about 15 minutes. Discard the basil and let cool while you make the dough.
• For the dough: Add the flour and 1 teaspoon salt to a large bowl and whisk to combine. Add the oil and 1 cup of lukewarm water and mix until a sticky dough forms. If the dough doesn't hold together when squeezed, add more water 1 tablespoon at a time. Transfer the dough to a work surface and knead until smooth and springy, 5 to 7 minutes. Wrap tightly in plastic wrap and let sit at room temperature for 30 minutes.
• Put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 400 degrees F.
• For the filling and topping: On a lightly floured surface, roll out the dough into a 20-by-27-inch rectangle with a long side facing you. (Add more flour as needed to keep the dough from sticking.) Mix together the provolone and Parmesan in a bowl. Spread 1 cup of the sauce over the dough, leaving a 1-inch border all around. Top with 1 1/2 cups of the cheese and 3 tablespoons of the torn basil. Fold the left and right sides of the dough into the center so they meet in the middle like a book (it's ok if they overlap slightly).
• Spread 1/2 cup of sauce over the dough, leaving a 1-inch border all around. Top with 3/4 cup of cheese and 2 tablespoons torn basil. Fold the top and bottom of the dough into the center. Spread 2 tablespoons of the sauce over the bottom half of the dough. Top with the remaining 1/4 cup cheese and remaining torn basil. Fold the top of the dough over the bottom to so that the top hangs just slightly over the bottom.
• Carefully transfer the dough to a sheet of parchment and prick the top all over with a fork. Brush with olive oil and sprinkle with Parmesan, Italian seasoning and red pepper flakes. Slide the dough (on the parchment) onto the hot stone. Bake until the bread is deep brown and crusty, about 1 hour. Let cool for 10 minutes.
• Meanwhile, reheat the remaining tomato sauce. Slice the lasagna bread into wedges and serve with the tomato sauce for dipping.

SICILIAN BREAD

Steps:

• For the pre-ferment:.
• Stir together the flours, salt, and yeast in a large bowl or the bowl of an electric stand mixer.
• Add 3/4 cup water, stirring until everything comes together and makes a coarse ball (you can mix it with the paddle attachment -- I think it is easier to do it by hand). Adjust the flour or water as needed; the dough shouldn't be too sticky or stiff.
• Flour your work surface and transfer the dough. Knead for 4-6 minutes (or mix with the dough hook for 4 minutes), or until the dough is soft and pliable, "tacky but not sticky.".
• Transfer the dough to a lightly-oiled bowl and roll it around to coat with oil. Cover the bowl with plastic wrap and ferment at room temperature for one hour, or until it swells to 1 1/2 times its original size.
• Remove the dough from the bowl, knead lightly to degas, and return it to the bowl, covered with plastic wrap. Refrigerate for up to three days or freeze in an air-tight plastic bag for up to three months.
• Bread:.
• Remove the pre-ferment from the icebox and cut into 10 small pieces (I use kitchen shears). Let it sit an hour, covered with plastic wrap, to take off the chill.
• Stir together the bread flour, semolina flour, salt and yeast in a large bowl or bowl of an electric stand mixer. Add the pre-ferment pieces, oil, honey, and 1 1/4 cups water. Stir until the dough forms a ball, or use the paddle attachment at low speed. Add water in dribbles as necessary to achieve a soft and pliable dough.
• Lightly flour your work surface and knead your dough (or use a dough hook at low speed), adding flour as needed to achieve a soft but not sticky dough, for about 10 minutes. Form the dough into a ball, lightly oil a large bowl, and roll the dough around in the bowl to coat with oil. Cover the bowl with plastic wrap.
• At this point I refrigerate the dough overnight. Mr. Reinhart, instead, ferments the dough at room temperature for 2 hours or until it doubles, divides the dough gently in three pieces, shapes the dough (see below), taking care not to degas it too much, places the dough on a baking pan (or pans) lined with parchment, sprinkles with sesame seeds (see below), covers with plastic wrap, and refrigerates overnight. As explained in the preamble, in my hands the dough over-rose in the refrigerator, lost its shape, and wouldn't rise in the oven. And thus I divide, shape and bake the loaves the next day as explained below. It gives me more control of the proofing process.
• The next morning take the dough from the refrigerator (it will have grown) and divide it gently into 3 pieces. Gently shape as you wish, taking care to degas as little as possible. To achieve the S shape shown in the photograph, extend each dough piece to about 24 inches. Working from each end simultaneously, coil the dough (in opposite directions) towards the center. Place the shaped doughs on parchment-lined pans, mist with water, sprinkle with sesame seeds if desired, mist with vegetable oil spray, and cover with plastic wrap. Proof the dough for an hour or two; it is ready for the oven when it stays dimpled when poked. The loaves should be about twice as large as when first shaped, but DON'T let them over-rise.
• Preheat the oven to 500°F (my oven is too rickety to get that hot; I have to use the convection option). Uncover the doughs and place in the oven; Pour 1 cup of water in the steam pan. Mr. Reinhart also sprays the oven walls with water three times at 30 second intervals, and then reduces the heat to 450°F.
• Bake for about 15 minutes and then rotate the pans 180 degrees. Gently separate the loaves if they are touching. Continue baking for 10-15 minutes to achieve a rich golden brown. The internal temperature of the bread should be about 200-205°F.
• Transfer the loaves to a cooling rack and cool for at least 45 minutes.
• To freeze, when cooled, wrap each loaf in a freezer bag and close with a wire twist.

SCACCE RAGUSANE (SICILIAN STUFFED FLATBREAD)

Steps:

• Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
• Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
• Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
• Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
• Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
• Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
• Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
• Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
• Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.