Scacce Ragusane (Sicilian Stuffed Flatbread)
Chef John’s rendition of the scacce, a Sicilian stuffed flatbread, is a tasty success, with a center that resembles lasagna and a crust that resembles pizza.
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.