This is Ragusa’s version of the so-called schiacciate – the characteristic stuffed focaccia bread commonly found in eastern Sicily. From one area to another, even within the same province, the recipes and ingredients vary: from pork meat to ricotta, from the schiacciata bread filled with tuma cheese and anchovies to those with broccoli or wild greens.


For the dough::
  • 1kg durum wheat flour
  • water
  • salt
  • half cup olive oil
  • 1 lemon
  • half cup wine
For the filling::
  • fried eggplant
  • tomato
  • “provola” and “caciocavallo” cheese


On a work surface arrange the flour into a mound. Add the necessary amount of water, the juice of half a lemon and the wine. Knead until a smooth dough with a soft consistency is obtained. Spread out the dough making holes with your fingers and pour the olive oil on top. Knead once again until the oil is completely absorbed. Roll into a round, thin layer adding a bit of flour if necessary. Place the filling mixture on top of the dough and spread it out, leaving a border of about 1 cm, then drizzle again with oil. Fold up the dough from the two sides then fold like an envelope. The scaccia, which will have a shape similar to a strudel, should be about 7- 8 cm long. Finally, don’t forget to close up the two remaining sides to prevent the filling from spilling out. Brush the surface of the bread with olive oil or a beaten egg, place on a greased baking sheet and set the oven to a temperature suitable for baking bread, or a very hot oven. Remove from the oven once the dough turns golden brown..