Scacce

Method

1. Put all of the dry ingredients for the dough into the bowl of a mixer and, using a dough hook, blend together (or do this by hand in a bowl). Add 1 tablespoon of the olive oil followed by the water, a little at a time, until you have a soft, pliable dough that leaves the sides of the bowl clean. You may not need all of the water – it depends upon the absorbency of the flour. If you are making a gluten-free version, be prepared to add a little more water as necessary. Continue to knead in the mixer or by hand for 5 minutes. Lightly oil a bowl with 1 teaspoon of the olive oil, and transfer the ball of dough to it. Cover with cling film (plastic wrap) and leave to rise for approximately 1–1½ hours at room temperature, or until doubled in size.
2. Preheat the oven to 200°C and grease a baking tray with 1 teaspoon of the olive oil. Divide the dough in half and roll each half out on a floured work surface to a rectangle roughly 50 cm long and 30 cm wide. It should be just transparent. Patch up any holes or the filling will come out. Use the rolling pin to help lift both halves, each one onto a floured tea towel
3. Use one filling for one dough half, and the other filling for the second one. Evenly spread the filling ingredients over the dough, starting with either the ricotta or the Cherry Tomato Sauce and layering up the rest of the ingredients, leaving a border of around 2 cm clear around the edges. Drizzle the olive oil over the filling and fold in the clean edges. Lift one long edge of the tea towel and roll up the pastry like a fat, slightly flattened Swiss roll and place on the baking tray. It should be around 6 cm wide. Wipe the surface with the remaining oil using your fingers. Put into the oven straight away and bake for 35 minutes. Remove from the oven and allow to cool a little before eating. It can be cooled completely and eaten cold, but it never makes it to that stage in our house – it’s just too tempting.